#cost control

The gap between theoretical and actual food cost is where restaurant profit disappears. Learn what causes it, how to measure it, and how to close it systematically.

Prime cost — the combination of food cost and labor cost — is the single most important financial metric in restaurant management. Here is how to calculate it, benchmark it, and bring it under control.

Learn the formulas, strategies, and technology tools top restaurants use to keep food costs below 30% and protect their profit margins.