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Your prime cost decides if you profit.

Food & beverage plus labor, as a share of sales — the one number every operator watches. Get yours, a plain verdict, and the exact gap to your target.

Total sales (this period)

Use any period — a week or a month — as long as all three match.

Food & beverage cost (COGS)

Labor cost

Wages + payroll taxes + benefits for the same period.

Target prime cost 60%

Industry healthy zone is ~60% (full service) to 65% (quick service).

Your prime cost

—

Food/bev 30%Labor 35%

30%

Food / bev cost

35%

Labor cost

…

Prime cost = (cost of goods + total labor) ÷ sales. It's the biggest, most controllable slice of a restaurant's costs; rent, utilities, and profit come out of what's left. Benchmarks vary by concept — these are general guidelines, not accounting advice. Use your own P&L numbers.

YesChef helps you push prime cost down — smarter menus, specials, and scheduling that protect your margin.

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