Prime Cost Example (per week)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Weekly Revenue | pcs | — | ||
| Food Cost (32%) | pcs | — | ||
| Labour Cost (30%) | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Target prime cost: 55–65% of revenue. Anything above 70% needs urgent action.
- Food cost target: 28–35%. Labour cost target: 28–32%. Combined: 55–65%.
- Track prime cost weekly — monthly reviews are too late to catch drift.
- Top operators run prime cost in the 50–55% range, leaving more room for net margin.
Frequently Asked Questions
Cost of goods sold (food) plus labour cost, expressed as a percentage of revenue. The two costs you can directly control on a weekly basis.
55–65% is healthy. 50–55% is excellent. Above 70% is unsustainable and indicates urgent operational issues.
Reduce food waste, tighter portion control, optimise staff scheduling, renegotiate supplier contracts, eliminate overstaffed shifts.