A dinner-show combines food with entertainment, making the cost structure more complex than a regular restaurant. You have not only food and labor costs, but also entertainment costs and often different pricing. In this article you'll learn step-by-step how to calculate the margin on this unique concept.
What makes dinner-shows different?
At a dinner-show you're not just paying for the food, but also for the experience. This means your cost structure looks different than at a regular restaurant:
- Entertainment costs: artists, musicians, technical equipment
- Higher ticket price: guests pay for the total experience
- Fixed costs per show: regardless of number of guests
- Different food cost target: entertainment compensates for higher food margin
The cost structure of a dinner-show
A dinner-show has four main cost categories instead of the usual three:
💡 Example cost structure:
Dinner-show for 80 people, ticket price €75 incl. VAT (€68.81 excl. VAT)
- Food & beverage: €25 per person (36% of excl. VAT price)
- Staff: €15 per person (22%)
- Entertainment: €12 per person (17%)
- Other costs: €8 per person (12%)
- Profit: €8.81 per person (13%)
Calculating food cost for dinner-shows
Food cost for dinner-shows can be higher than at regular restaurants because entertainment provides part of the value. Typical food cost for dinner-shows is between 30-40% of the ticket price.
⚠️ Note:
Always calculate with the price excl. VAT. A ticket of €75 incl. VAT is €68.81 excl. VAT at 9% VAT on food.
Passing through entertainment costs
Entertainment often has fixed costs per evening, regardless of the number of guests. This makes the per-person calculation dependent on your occupancy rate:
💡 Example entertainment costs:
Singing duo costs €800 per evening, maximum 100 guests
- At 100 guests: €8 per person
- At 80 guests: €10 per person
- At 60 guests: €13.33 per person
The fewer guests, the higher the entertainment costs per person.
Calculating break-even point
Due to fixed entertainment costs you need a minimum number of guests to break even. Calculate it like this:
Break-even = Fixed costs / (Ticket price excl. VAT - Variable costs per person)
💡 Break-even calculation:
Fixed costs per evening: €1,200 (entertainment + fixed staff)
- Ticket price excl. VAT: €68.81
- Variable costs per person: €35 (food + variable staff)
- Margin per person: €33.81
Break-even: €1,200 / €33.81 = 36 guests
Optimizing profit margin
With dinner-shows you can improve your margin by:
- Increasing occupancy rate: spread fixed costs over more guests
- Stimulating beverage sales: higher margin on drinks than on food
- Managing menu costs: choose dishes that are easy to plan
- Multiple shows per week: better utilize entertainment costs
Seasonal planning
Dinner-shows are often seasonal. Plan your costs across the entire year:
⚠️ Note:
In quiet months your margin should be higher to offset costs from slower periods. Calculate with a yearly average, not per show.
KitchenNmbrs for dinner-shows
With KitchenNmbrs you can calculate the food cost of your dinner menus and track how your margin changes at different occupancy rates. You can run different scenarios to see what your minimum occupancy needs to be.
How do you calculate the margin of a dinner-show?
Calculate your total costs per person
Add up: food cost, labor costs, entertainment costs (fixed costs divided by number of guests), and other costs. Convert everything to per-person amounts.
Determine your ticket price excl. VAT
Divide your ticket price by 1.09 to get the price excl. VAT. This is your actual revenue per person for the margin calculation.
Subtract costs from revenue
Margin per person = Ticket price excl. VAT - Total costs per person. Also calculate your margin percentage: (Margin / Ticket price excl. VAT) × 100.
✨ Pro tip
Calculate different scenarios for 60%, 80% and 100% occupancy. This way you can see at what occupancy rate you still make a profit and align your marketing accordingly.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
What is a good margin for a dinner-show?
A healthy margin is between 15-25% of the ticket price excl. VAT. This is lower than regular restaurants due to extra entertainment costs, but the higher ticket price compensates for this.
How do I convert entertainment costs per person?
Divide the total entertainment costs of an evening by the number of tickets sold. Note: with fewer guests the costs per person become higher.
Can my food cost be higher than at a regular restaurant?
Yes, for dinner-shows your food cost can be between 30-40% because guests are also paying for entertainment. The total experience justifies a higher food cost.
What if I'm not sold out?
Fixed costs (entertainment, base staff) are then spread over fewer guests, which lowers your margin per person. Always calculate your break-even point.
Should I factor in seasonal differences?
Yes, plan your margin across the entire year. In busy periods you can accept lower margins to compensate for slower months.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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