Food Costs

In this post I explained what makes up your prime cost and why it’s so important. I also revealed to you that your restaurant’s target prime cost should be 55 percent, in most styles [...]

What is prime cost? Prime cost is a key number in restaurants. It’s the grand total of your total cost of goods sold, which includes both food cost and liquor (also known as pour cost), and [...]

By David Scott Peters How to Hit Your Target Food Costs Every Time The prime cost for your restaurant is a key indicator of success, and I tell my members to aim for 55 percent no matter the [...]

By David Scott Peters Restaurant Tip of the Week Formulas give consistency to pricing Many of the financial relationships necessary to develop an effective pricing structure only can be derived [...]

By David Scott Peters Restaurant Tip of the Week Formulas give consistency to pricing. Many of the financial relationships necessary to develop an effective pricing structure can only be derived [...]

I originally wrote this article in the fall 2008 when the economy was really starting to hit my members where it hurt. And many of my members, because they have put systems such as these in [...]

By David Scott Peters Restaurant Tip of the Week Formulas give consistency to pricing. Many of the financial relationships necessary to develop an effective pricing structure can only be derived [...]

Restaurant Inventory = Money Early in my career I remember being walked into a walk-in cooler and asked, “What do you see on the shelves?” I started listing what I could see on the shelves, but I [...]

By David Scott Peters Restaurant Tip of the Week Maximize your profit potential Pricing is a critical decision for any operator. So how do you figure out what to charge? It’s up to you to decide [...]

By David Scott Peters Restaurant Tip of the Week Use a market survey to check your business When deciding what to charge for your menu and drink items, it’s helpful to know what others around you [...]