Extra opening days seem logical to earn more. But if your numbers don't add up, you're mainly working harder for the same money. Or worse: you're losing money on every extra day.
Why more revenue sometimes means less profit
You think: more days open = more guests = more profit. But if your numbers don't add up, you're mainly working harder for the same money. Or worse: you're losing money on every extra day.
💡 Example:
Restaurant A opens one extra day per week:
- Extra revenue: €2,000 per month
- Food cost: 38% (too high)
- Staff costs: €800 extra
- Other costs: €300 extra
Costs: €760 (food cost) + €800 (staff) + €300 (other) = €1,860
Profit: €2,000 - €1,860 = €140 per month
For a whole extra day of work you earn €140. That's €4.67 per hour if you work 30 extra hours.
The hidden costs of extra days
With every extra opening day come costs you might forget to factor in:
- Staff costs: Even with fewer guests you need at least 1 person
- Energy costs: Cooling, lighting, equipment running continuously
- Fixed costs: Insurance, software, phone keep running
- Extra purchasing: More inventory, more chance of waste
- Your time: That costs money too, even if you don't pay yourself
⚠️ Watch out:
Many entrepreneurs only count the extra revenue, not the extra costs. Then every extra day seems profitable, when you're actually losing money.
Food costs that kill your expansion dreams
If your food cost is too high, every extra sale eats into your profit. At 40% food cost, almost half your revenue goes to ingredients. Then there's little left for all other costs.
This is the kind of thing you only learn after closing your first month at a loss - the spreadsheets looked promising, but reality hit different. Revenue means nothing if your margins can't support the extra overhead.
💡 Comparison:
Restaurant with 30% food cost vs. 40% food cost at €1,000 extra revenue:
- 30% food cost: €300 to ingredients, €700 left for other costs
- 40% food cost: €400 to ingredients, €600 left for other costs
Difference: €100 less profit on every €1,000 revenue
The break-even calculation for extra days
For every extra day you need to know: how much revenue do you need at minimum to break even? This formula helps:
Break-even revenue = Fixed costs extra day / (1 - Food cost % - Variable costs %)
💡 Example calculation:
Fixed costs extra day: €400 (staff, energy, etc.)
Food cost: 32%
Variable costs: 8% (credit card, reservation system, etc.)
Break-even: €400 / (1 - 0.32 - 0.08) = €400 / 0.60 = €667
You need at least €667 revenue to break even
Get your existing numbers right first
Before you consider extra days, make sure your existing days are profitable. Check these points:
- Food cost under 35%: Otherwise every extra sale eats your profit
- Portion sizes standardized: No guesswork in the kitchen
- Prices up-to-date: Suppliers raise prices regularly, do you?
- Waste under control: What you throw away costs double
A food cost calculator like KitchenNmbrs helps you keep track of these numbers without doing the math yourself. That way you immediately see if extra days are profitable.
The reality: optimize first, then expand
Many entrepreneurs think more sales is the answer to financial problems. But if your margin is too low, you're selling yourself poor. Better: optimize your existing days first, then expand.
⚠️ Watch out:
If you're already struggling to break even, an extra day won't fix that. You're just working harder for the same problem.
How do you calculate if an extra day is profitable?
Calculate your fixed costs per extra day
Add up: staff (at least 1 person), energy, insurance, software, phone. These are costs you always have, even with few guests.
Check your food cost percentage
Calculate the food cost of your best-selling dishes. If this is above 35%, work on this first before considering extra days.
Calculate your break-even point
Divide your fixed costs by (1 minus your food cost% minus variable costs%). This gives you the minimum revenue you need to break even.
✨ Pro tip
Track your break-even point for 90 days before committing to permanent schedule changes. You need consistent €600+ revenue days to make most extra openings worthwhile.
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
How much extra revenue do I need to make an extra day profitable?
That depends on your fixed costs and margins. With €400 fixed costs and 35% food cost you need at least €650-700 revenue to break even. For actual profit you need to go beyond that.
Can't I just look at how much I earn on other days?
No, because other days usually already have a customer base. An extra day typically starts with fewer guests, so lower revenue at the same costs.
What if my food cost is too high for extra days?
Then first lower your food cost by adjusting prices, standardizing portions, or replacing expensive ingredients. Extra days with poor margins only make the problem bigger.
How long does it take before an extra day becomes profitable?
That's hard to predict. Some days perform well right away, others need months to build a customer base. Plan for at least 3-6 months.
Is it better to stay open longer on existing days?
Often yes, because then you don't have extra staff costs. An hour longer on 5 days costs less than 1 whole extra day, while you might get the same extra revenue.
Should I track different metrics for new opening days versus established ones?
Absolutely. New days need separate tracking for at least 6 months since customer patterns differ completely. Your Tuesday regulars won't automatically show up on your new Wednesday service.
📚 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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