Prime cost calculator

Prime cost — food plus labor as a share of sales — is the single number seasoned operators track weekly. Find yours in ten seconds.

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How it works

The weekly number, weekly-fast

  1. Enter monthly sales

    Total revenue for the period you want to measure — a week works just as well as a month.

  2. Add COGS and labor

    Food and beverage purchases, plus all labor including payroll taxes and benefits.

  3. Compare to the benchmark

    At or under ~60% of sales is the common full-service target; counter service often runs lower. The tool colors your result accordingly.

FAQ

Questions restaurant owners ask

What is prime cost in a restaurant?

Prime cost is your cost of goods sold (food and beverage) plus total labor cost, usually expressed as a percentage of sales. It captures the two biggest controllable costs in one number.

What should my prime cost percentage be?

A common target for full-service restaurants is at or under about 60% of sales; quick-service concepts often aim lower. Above 65% consistently, profitability gets very hard regardless of volume.

How often should I calculate prime cost?

Weekly is the operator standard. Monthly hides problems for too long — a bad ordering week or an over-scheduled roster shows up in a weekly prime cost immediately.

How do I lower prime cost without cutting quality?

Re-cost top sellers and fix the worst-margin dishes, schedule labor to forecasted sales instead of habit, and reduce commission-bearing sales — a marketplace commission isn’t labeled prime cost, but it hits margins the same way.

From the blog

Guides that pair with this tool

Watch prime cost weekly. Grow sales daily.

Menuline handles the sales side — website, commission-free ordering, and automated marketing — for a flat $29/month, $1/month for your first 3 months.