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Denis RAS · 12-03-2009, 12:55 PM

By relentlessly focusing on your Prime Cost (labor, food, liquor) within days of the close of your fiscal WEEK, management can identify and control any unexpected uptick in your major cost center areas. Since the average restaurant spends 60-70% of every sales dollar in the Prime Cost area, just a one percent savings in food, one percent in liquor, and one percent in labor can save a restaurant achieving $1,500,000 in sales over $30,000 per year!

12-03-2009, 12:55 PM	#1 (permalink)
Denis RAS Junior Member Join Date: Jun 2009 Location: Cape Cod. MA Posts: 1 User Status: Offline	Cost Control and Profit By relentlessly focusing on your Prime Cost (labor, food, liquor) within days of the close of your fiscal WEEK, management can identify and control any unexpected uptick in your major cost center areas. Since the average restaurant spends 60-70% of every sales dollar in the Prime Cost area, just a one percent savings in food, one percent in liquor, and one percent in labor can save a restaurant achieving $1,500,000 in sales over $30,000 per year!