Break-Even Example (event)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Fixed Event Cost | pcs | — | ||
| Variable Cost Per Guest | pcs | — | ||
| Selling Price Per Guest | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Break-even = Fixed Costs ÷ (Price per guest − Variable cost per guest).
- Fixed costs (event manager, transport, equipment) do not change with guest count.
- Variable costs (food, casual staff) scale linearly with guests.
- Never accept an event under your break-even count — even at full price.
Frequently Asked Questions
The minimum number of guests at which an event covers all its costs. Above this count you make profit; below, you lose money.
Fixed costs ÷ (selling price per guest − variable cost per guest). €1,200 fixed ÷ (€80 sell − €45 variable) = 34 guest break-even.
It tells you the minimum guest count to consider before accepting an event. Small private dinners often look attractive on price but fail on break-even.