Sales and customers needed to break even
Break-even calculator
Estimate the monthly sales and daily customers needed to cover your regular costs.
UAE Restaurant Finance
Know whether your restaurant can make money.
Use simple calculators and workbooks to check rent, wages, delivery fees, menu costs, and the sales needed to break even before you sign, discount, or expand.
4
calculators
5
templates
UAE
market lens
Start with a number
Choose the question you need to answer.
Enter your own figures, read the result in plain language, and use it to decide what to check next.
Share of sales spent on the location
Rent-to-revenue calculator
See how much of your monthly sales goes to rent and other property costs.
Total team cost and share of sales
Labor cost-to-company calculator
Add wages, benefits, and visa costs to see the real monthly cost of the team.
Money left after delivery costs
Delivery profitability calculator
Subtract commission, food, packaging, discounts, and refunds from delivery sales to see what is left.
Why this exists
Restaurant decisions need real local numbers.
Generic advice cannot tell you whether your rent, wages, prices, or delivery fees work. These tools help you start with your own figures and see where the pressure sits.
Source 01
Official UAE Data
Macro, labor, tax, licensing, and business environment context from UAE official sources.
Source 02
Licensed Market Research
Paid strategic context from Euromonitor and YouGov, supported by JLL and CBRE market insight.
Source 03
Ashmo Restaurant Benchmark
Anonymized restaurant benchmarks built from real submissions once quality and sample thresholds are met.
Source 04
Model Assumption
Transparent assumptions used inside calculators and planning tools where public data does not exist.
How to judge the numbers
Every meaningful metric shows source type.
Every calculator shows assumptions before it shows confidence.
Every benchmark range should show concept scope, geography, and period covered.
Learn the basics
Understand the numbers before you rely on them.
These short guides explain the main restaurant figures and the decisions they should support.
7 min read
What rent-to-revenue should look like in Dubai
A practical guide to occupancy cost discipline for mall units, community retail, and founder-led concepts that cannot afford vanity locations.
Insight→
8 min read
Restaurant P&L explained for UAE teams
What a restaurant P&L should actually help you decide, and why founders often read revenue before they read pressure.
Insight→
7 min read
How to measure APC, AOV, covers, and table turn properly
The operating metrics that look simple on paper and become expensive when they are measured badly.
Insight→
Numbers to watch
Measure what helps you make a decision.
Each number should help you decide whether to open, change a price, adjust staffing, cut a cost, invest, or pause.
Simple rule
If a number does not change a decision, it is probably noise.
Use the smallest set of figures that shows what is happening and what you should do next.
Revenue and sales
- Gross sales
- Net sales
- AOV
- APC
- Covers
- Channel mix
- Same-store sales growth
Gross profit and COGS
- Food cost %
- Beverage cost %
- Packaging cost %
- Waste %
- Yield variance
- Contribution margin by channel
Operating performance
- Labor %
- Rent %
- Utilities %
- Marketing %
- G&A %
- Four-wall EBITDA %
- Break-even revenue
Capital efficiency
- Capex per seat
- Payback period
- ROIC
- Ramp-up curve
- Delivery dependency %
Workbooks and reviews
Use the files yourself, then ask for help if needed.
Template library
XLSX
Restaurant P&L template
A monthly profit and loss workbook covering sales, ingredient costs, wages, rent, operating profit, and review checks.
Download→
XLSX
Weekly flash report
A weekly workbook showing sales, costs, results against target, store risks, marketing results, and the person responsible for each action.
Download→
XLSX
Recipe costing sheet
A worksheet for ingredient costs, usable portions, waste, selling price, and the money left on each menu item.
Download→
XLSX
Opening budget template
A branch-opening workbook covering equipment, approvals, deposits, opening wages, cash needed, funding, and timing.
Download→
Focused reviews
Advisory
Branch feasibility review
A focused review of whether expected sales can cover the rent, team, and other costs of opening a location.
A clear open, change, or stop recommendation with the main risks.→
Advisory
Rent and unit economics review
A review of rent, expected sales, customer capacity, and whether the branch plan is realistic.
A clearer picture of whether the business model fits the location.→
Advisory
Delivery channel profitability review
A review of delivery app sales, discounts, packaging, commission, and what each order really leaves behind.
Practical recommendations on pricing, promos, packaging, and channel dependence.→
How to use this section
Three practical next steps.
Step 1 — Use the tools
Start with the guides, four calculators, and downloadable workbooks to understand the branch numbers.
Step 2 — Compare carefully
Compare results only when the type of restaurant, location, time period, and source are clear.
Step 3 — Get a review
Ask for a focused review when the numbers still do not support a clear decision.
Next step
Check the branch numbers before spending on more growth.
Use the calculators, download a workbook, and request a review if the result still does not support a clear decision.