Food cost, labor cost, prime cost, menu pricing, and sales performance — calculated instantly, no spreadsheet required.
Work out your food cost % from COGS and food sales.
Cost out a dish ingredient by ingredient to find plate cost.
Find labor cost as a percentage of sales.
Combine food cost and labor cost into one prime cost %.
Set a menu price from plate cost and target food cost %.
Compare comparable sales growth period over period.
Find the sales volume you need to cover fixed costs.