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.
The weekly number, weekly-fast
Enter monthly sales
Total revenue for the period you want to measure — a week works just as well as a month.
Add COGS and labor
Food and beverage purchases, plus all labor including payroll taxes and benefits.
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.
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.
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.