Prime cost is made up of the largest and most volatile costs in any restaurant: food, beverage and labor. We know that when restaurants start to track and analyze their prime cost every week, their prime cost goes down 2% - 5% of sales which can significantly increase bottom line profitability.
Prime cost is one of the most important numbers for any restaurant to track and control. Restaurants that do are easily 20% - 50% more profitable than those that don't.
Prime cost is made up of the largest and most volatile costs in any restaurant, food, beverage and labor. Combined, these costs typically consume nearly 2/3rds of every sales dollar.
We know that when restaurants start to track and analyze their prime cost every week, their prime cost goes down 2% - 5% of sales. For most restaurants this represents a “significant” increase in their bottom line profitability.
This fast-paced and highly informative course will give you and your key people the knowledge and tools to implement a weekly prime cost system. Doing this one thing will help your restaurant quickly achieve significant cost savings and better financial results in as little as a few weeks.
Founding RestaurantOwner.com in 1998, Jim is a seasoned expert in the restaurant industry. With a diverse background spanning from frontline roles to CFO roles, he brings unmatched expertise as a former advisor and CPA to independent restaurants. Having trained thousands of professionals on restaurant accounting and controls, Jim remains dedicated to developing valuable resources and training programs for independent restaurant success.
