Most restaurants aim for labor cost percentage between 25%-35% of sales, but that goal may vary by restaurant industry segment : 25%: quick service restaurants with less specialized labor and faster ...

Add the value of your inventory at the start of the week to the value of your purchases made during the week to get your food cost percentage. Once you've finished the week, subtract the inventory ...

Prime costs higher than these percentages may indicate that some costs can be trimmed. Food cost to total cost is used to measure the real expenses of specific products on the menu. This metric is ...