Prime Cost Calculator
Calculate weekly food cost, labor cost, and prime cost so you can spot margin pressure and know what to fix first.
Useful for owners and managers who need a clearer weekly margin read.
- Puts food cost and labor into one clean weekly read
- Flags whether the main issue is kitchen cost, staffing, or both
- Gives you the next move to turn the number into a routine
This utility is free to use. Start with the output here, then move into PlatePro only if you want the deeper operating stack.
Use the tool to make a clearer business decision, not just to get a number.
Use it when you need a clean weekly margin read
It shows whether the pressure is in food cost, labor, or both before the issue becomes normal.
It helps you decide what to correct first
It goes beyond the math: it points you toward purchasing, portioning, staffing, or overtime.
It connects naturally with a weekly routine
Ideal for moving from one isolated read to a more consistent operating scorecard.
Prime Cost Calculator
Calculate weekly food cost, labor cost, and prime cost so you can spot margin pressure and know what to fix first.
- Puts food cost and labor into one clean weekly read
- Flags whether the main issue is kitchen cost, staffing, or both
- Gives you the next move to turn the number into a routine
One tool gives you clarity. PlatePro, the premium layer, helps you systematize the rest.
Use this tool to solve the immediate bottleneck, then move into PlatePro, PlatePlatform's premium layer, to standardize the rest with premium playbooks, private tools, and AI agents for operator execution.
50 Essential Restaurant Formulas
Pricing, margin, food cost, labor, and daily control formulas in one practical PDF.
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Recommended next steps
Keep moving from one tool into the content and systems that make the result stick.
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OpenDelivery Profit Calculator
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OpenFood Cost Control System
Go deeper on purchasing, portioning, waste, and weekly control discipline.
OpenQuick answers before you move this into execution.
What is prime cost in a restaurant?
It is food cost plus labor cost compared against sales. It is one of the most useful indicators for reading operating health.
What is a healthy prime cost?
It depends on the concept, but many restaurants try to operate around 55% to 65% of net sales.
Why read food cost and labor together?
Because you can fix one and still lose margin through the other. Prime cost gives you a fuller read.
What should I do if it comes out high?
Identify whether the pressure comes more from food cost, labor, or both. Then review portioning, purchasing, waste, staffing, or overtime.
Need help turning this tool into action?
If you share your context, we can point you to the right course, book, or PlatePro path for your operation.
Talk on WhatsAppTurn this visit into a real operating upgrade
Start with the free book, move into one practical tool, and leave PlatePro, the premium layer, for when you want more depth in costs, processes, team training, and operator decisions.