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Labor cost controls are an essential part of a healthy profit margin for your restaurant. To do this, have you ever heard that you should put labor cost into your recipe costing card? Do you add [...]

One of the most common questions we get asked is, “What is a good food cost for a restaurant?” Another common one is, “What is the average food cost for a restaurant?” [...]

In this article, I covered the difference between gross and net sales and why the distinction is so important, which is to ensure you calculate your restaurant’s prime cost correctly. Your [...]

  The restaurant prime cost formula is the most important calculation in your restaurant. I bet you’ve heard that a typical restaurant makes a nickel to 8 cents on every dollar they bring [...]

  By David Scott Peters In many of my speeches, seminars, workshops and calls with potential Members, I talk about how industry standards don’t apply to the restaurants we work with. For a [...]