Use the delivery and revenue definition matching your cost period. Bookings can cancel and do not automatically produce cash.
Try this with your own numbersFormula and worked example
Break-even sales = ceiling(fixed costs / (price − variable cost))
| Input | Example |
|---|---|
| Monthly fixed costs | 8,000 |
| Average price per service shift | 500 |
| Variable cost per service shift | 300 |
| Calculated result | 40 sales per month |
Choose reliable inputs
Track purchased quantities, usable yield, labour and waste before deciding on a selling price. For this food truck calculation, use recipe sheets, supplier invoices and stock counts and a consistent definition of one service shift.
- Ingredients: include the portion belonging to this service shift or reporting period, and record where the value came from.
- Staffing: include the portion belonging to this service shift or reporting period, and record where the value came from.
- Site fees: include the portion belonging to this service shift or reporting period, and record where the value came from.
Use the same currency for every money input. Do not mix weekly costs with monthly revenue, or count the same expense in both an itemised cost and allocated overhead.
Should I count booked jobs or completed paid sales?
Use the delivery and revenue definition matching your cost period. Bookings can cancel and do not automatically produce cash.
Assumes stable average price and variable cost; multiple service mixes need separate analysis.
What if this input changes?
If monthly fixed costs rises by 10%, this example changes by 4 sales per month. This shows the effect of one change; it does not predict what will happen.
Open the calculator, save your baseline, then change the input supported by the least reliable estimate in your records. Compare both scenarios before committing to a price or capacity promise.