Finance & Profit
The numbers that decide whether a restaurant survives: food cost, labour cost, prime cost, P&L, cash flow, break-even and menu pricing.
Fine Dining
Fine Dining is a core operational concept for restaurant owners and managers who want consistent, profitable performance.
Labour Cost
Labour cost is total staffing cost as a percentage of sales. It is the most controllable line day-to-day, and the fastest place to protect or lose margin.
Prime Cost
Prime cost is food cost plus labour cost — the two biggest controllable expenses combined. It is the single most important number in restaurant finance.
Restaurant Profit
Restaurant profit is what remains after every cost is paid. Most independent restaurants run on 3–8% net margin, so profit is engineered, not hoped for.
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