creating global hospitality synergy

# Break Even Point Analysis

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## Description

### Break Even Point Analysis

#### Break Even Point Analysis

G    = Guest

P     = Total F&B Purchase  ( 32 % )

I      = Other Income

PA  =  Payroll

SC   =  Service Charge

OE  =  Other Expense

PR   =  Profit  ( Baht )

NP   =  Profit  %  ( 30%)

1. In order to break even, how much is the average

F&B Revenue per guest

P – I + PA + OE

PR =                    —————————-

G + ( SC % x G )

1. In order to make profit ( % ), how much average

guest revenue do we need?

P – I + PA + OE

PR =                       ——————————–

G ( 1 + SC % – NP 30% )

1. In order to make profit % and keep planned F&B purchase,

how much average guest revenue do we need?

PA + OE – I

PR =              ——————————————

G ( 1 + SC % – 30 % – 32 % )

1. In order to break even ( break-even point ) including profit and

Covering all F&B expense, how many guests do we need ?

PP = Planned profit: 600.- Baht

P – I + PA + OE

G =                 —————————

PP +  ( SC % x NP )

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