Interactive Costing Analysis
Answer a few quick questions, enter your real numbers, and see your break-even point, your monthly profit at different sales volumes, and how your cost structure compares to a typical guide for your setup.
Variable Costs (per portion)
Fixed Costs (monthly)
Volume
Cost Structure: Your Numbers vs. Guide
Ingredients Overhead Manpower Margin
Reflects your cost structure at the current sales volume above — fixed costs spread over fewer portions cost more per portion, so this shifts as you move the slider.
Full Business Summary
1. Fixed Cost
Monthly overhead ÷ operating days ÷ daily volume
RM0.00 / portion
2. Variable Cost
Ingredients & packaging, per portion
RM0.00 / portion
3. CMR (Contribution Margin Ratio)
(Selling price − Variable cost) ÷ Selling price × 100
0.0%
4. BEP (Break-Even Point)
Fixed cost ÷ (Selling price − Variable cost per portion)
0 portions
5. Cost Structure
Each cost as a % of selling price
6. Menu Category
Star / Plowhorse / Puzzle / Dog — from a Margin Analysis export
Not available — import a Margin Analysis export to include this.
7. What Can Be Improved
Each figure above checked against the healthy F&B ranges this site already uses elsewhere