Resources
Field notes on the numbers that matter.
Practical guides from the operator's side: how to measure prime cost, where food and labor dollars go, and what to do about it this week.
- 01How to calculate prime cost (and what's a good prime cost percentage)The prime cost formula, what belongs in food, beverage and labor, why to track it weekly, and what a good prime cost percentage looks like by concept.7 min read
- 02Restaurant food cost percentage: how to calculate and lower itHow to calculate food cost percentage, actual vs. theoretical food cost, and the yield, portioning, ordering and pricing fixes that lower it.7 min read
- 03How to lower restaurant labor cost without killing serviceSchedule to a sales forecast, set labor targets by daypart, control overtime and turnover, and lower restaurant labor cost without hurting the guest.6 min read
- 04Fractional COO for restaurants: what it is and when you need oneWhat a restaurant fractional COO does, how it differs from a consultant or a full-time hire, the signs you need one, and how pricing works.6 min read
- 05What a restaurant operations audit covers (and what it costs)The data, interview, walk-through and numbers behind a restaurant operations audit, what the report looks like, and what it costs.6 min read
- 06Getting more out of Toast POS reportingThe Toast reports a restaurant owner should read weekly and monthly, the setup problems that distort them, and how to build a reporting routine.6 min read
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.
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