Break-even

Break-even Analysis

Read pages 57 - 67 as a refresher to food service financial matters.

Use information and the ratios from the NRA web page [www.restaurant.org]. Look in the ratios section of the research section for the estimations of your numbers for calculating the breakeven point for your proposed food service operation.

Your assignment:

Please note: all of the following in this topic has to be completed using the computer spreadsheet program of your choice.

1. Calculate the break-even point for your proposed restaurant
2..Include a list of assumptions or numbers you used to calculate the breakeven.
3. Please recreate both of the graphs pictured on page 69 for your operation.

To complete this Topic successfully, please complete the following activities in the order shown below:

You should now:

Send E-mail to Dr. Rande or call (520) 523-1710