Restaurant Management
Foodservice KPIs: prime cost, cover targets, menu mix.
About this topic
Restaurant Management tools combine food cost, labour cost, cover counts and menu engineering into the metrics restaurant operators actually run on — prime cost, seat productivity, average check and beverage attach.
Why it matters
Restaurants live or die on prime cost (food + labour). The healthiest restaurants run prime cost under 60% of sales; struggling restaurants run over 70% and have almost no margin for error on rent, utilities or marketing.
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