How to Use Weekly Prime Cost Tracking in Your Restaurant

Operators who monitor their prime cost - the combined cost of food, beverage and labor - on a weekly basis, as opposed to just once a month, typically add anywhere from 2 to 5 percent or more to their bottom line. Restaurants that use daily and weekly systems to control costs create a culture of awareness that permeates throughout the staff. . . . (to read the remainder of this article, please log in below.)