Our story
Built by an operator, for operators.
The founder
Zack Hutchins
15 years in restaurant operations, specializing in Texas barbecue. General Manager, then Founding COO. Has opened new locations, built the budgets and loan packages behind them, and run strong food and labor costs with zero minimum-wage employees.
Prime Cost Group works with restaurants of every concept, not just barbecue. The fundamentals are the same everywhere: what you buy, what you pay people, what you sell, and who's accountable for each.
Experience
Fifteen years in restaurant operations.
2022–present
Founding COO
Original Roy Hutchins BBQ
Opened the Trophy Club and Arlington locations.
2013–2022
Rose to General Manager
Hutchins BBQ, McKinney
Helped open the Frisco location. The restaurant was on Texas Monthly's Top 50 BBQ list during that time.
Education
Master's in Communication
Restaurant names are listed as work history only. Neither restaurant endorses or is affiliated with Prime Cost Group.
What he brings
Strengths that show up on the P&L.
Food and labor cost control
Strong food and labor costs with zero minimum-wage employees. Good pay and good margins can go together when the systems are tight.
Toast POS back end
Menus, modifiers, labor settings, permissions and the reports worth reading.
Supplier negotiation
Rebids on exact specs, terms that hold, and invoice checks after the deal is signed.
Blueprints and build-outs
Layout and build-out design for new locations, from the line to storage.
Business loan packages
Plans, projections and lender packages for opening and expansion.
Finance and budgeting
Annual budgets, monthly targets and cash planning.
A deep DFW vendor network
Reliable vendors and service providers, so you skip the trial and error.
Find out where your prime cost is going.
Thirty minutes, no pitch deck. Tell us about your restaurant and we'll tell you honestly whether we can help and which offer fits.
We respond within one business day. Serving Dallas–Fort Worth.