Break-Even Calculator for Malaysian F&B.
Move 5 sliders. See your monthly break-even covers and how far you are from profit. Built for cafes, kopitiams, restaurants and bubble tea shops in Malaysia. Free. No email gate.
How this calculator works
5 inputs, 4 outputs.
- Monthly fixed costs includes rent + utilities + insurance + software subscriptions + admin. The Klang Valley range is roughly RM6,000-RM35,000 for a single cafe; full-service restaurants run RM12,000-RM60,000. See benchmarks.
- Food cost percentage is COGS divided by revenue. Healthy ranges in Malaysian 2026: cafe 28-34%, kopitiam 22-28%, full-service 30-36%, bubble tea 18-26%. Full guide.
- Labour cost percentage includes salaries + EPF + SOCSO + EIS + HRD levy + service charge pool. Healthy is under 30% for most venues, under 25% for kopitiams.
- Average order value is total revenue divided by check count. Cafes RM22-RM48. Kopitiams RM8-RM18. Bubble tea RM12-RM25. Casual restaurants RM35-RM80. How to lift it.
- Current daily covers is your average daily check count.
The math:
- Contribution per cover = AOV × (1 - (food% + labour%) / 100). This is the RM each check contributes toward covering fixed costs after the variable costs of serving it.
- Monthly break-even covers = monthly fixed costs ÷ contribution per cover. The exact number of covers per month you need to cover fixed costs.
- Monthly gap = (current daily covers × 30 − break-even covers) × contribution per cover. Positive = profit, negative = monthly loss.
- Monthly revenue at current volume = current daily covers × 30 × AOV.
What this calculator does not include: corporate tax, depreciation, owner draw, marketing spend (treat marketing as a fixed cost line in your inputs). It is the operator break-even, not the accounting break-even. Use it as the diagnostic for "do my fundamentals work" not as your tax filing.
What to do if your break-even is too high
Four levers move break-even forward:
- Drop fixed costs. Renegotiate rent, audit software subscriptions, sublease quiet hours. See lease renewal negotiation and POS subscription hidden costs.
- Drop food cost %. Multi-source the top 3 categories, lock 6-month contracts on volatile items, reprice the menu quarterly. See supply chain and menu engineering.
- Drop labour cost %. Cross-train, design jobs that survive turnover, push system-led upsell so the team focuses on hospitality. See staff turnover.
- Lift AOV. Smart upsell at the right moment, threshold rewards, daypart price ladders. See 9 AOV tactics.
For the full operator playbook on bringing break-even forward, see Restaurant Break-Even Analysis in Malaysia.
Send your numbers, get a tailored uplift model
WhatsApp +60175981858 with your venue type, your monthly fixed costs and your last 30 days of revenue. We model your specific break-even gap and the 2-3 highest-leverage moves to close it within 90 days. 15 minutes. No commitment. If MenuBase is not right for you, we will say so.