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Breakeven Analysis Concept

You are a marketing director for a Mexican Taco Restaurant located in Lynchburg, VA. The average order size of your customers is \$7.00 per order. That means that when all your food orders are divided by your total number of customers, the average order amount is \$7.00.

Your variable cost per order is \$3.00 in food costs and paper products. Of course, there are also fixed costs (whether you sell one or a hundred). These include your building lease (\$2,000 per month, electricity \$500 per month, and labor \$3,100 per month).

Using this formula, what is the break-even point? In other words, how many meals, at \$7.00, would need to be sold before you start making a profit?

Fixed costs/Average order – variable costs = Break-even point (Number of meals)

The problem is that, even after being in business for a year, your restaurant is selling slightly less than 1,000 meals. There are several actions that can be taken to reach your break-even point, which is necessary if you are to remain in business. As the marketing director is responsible for the product, price, promotion, and placement, you control many of the tools to make necessary adjustments.

*The context of the answer should include quality work that will demonstrate an understanding of the breakeven analysis concept and will show correct calculations. Conclusions from the breakeven analysis should be summarized with your rationale for the solution(s) that you selected. The content presented must demonstrate an understanding of the material.