Free Tool · Hospitality

Prime Cost Analyzer

Prime cost = COGS + labor as a percent of revenue. Under 60% is the target. Most restaurants don't measure it until margin has already eroded.

Prime cost analyzer

Restaurant prime cost = COGS + labor as a % of revenue. The single most important ratio in F&B.

Revenue (period)

Weekly, monthly, or annual — match all four inputs to the same period

Food cost (COGS — food)

Beverage cost (COGS — bev)

Bar, wine, NA bev

Total labor cost

All staff wages including back-of-house, front-of-house, management, employer taxes, and tips you pay

From breakeven to cash-flow runway — find the right tool for your decision.