Restaurant operators that track their prime cost weekly routinely increase

their bottom-line 2% - 5% or more!  If you're serious about improving your profit -

START USING THIS WORKBOOK TODAY!

This series of integrated worksheets has been designed to efficiently capture

sales, purchases, payroll and inventory information to generate one of the most

valuable weekly reports in any foodservice operation.

Prime cost is composed of the

two

biggest and most volatile cost areas in any restaurant, food & beverage and

labor cost. Having accurate, weekly feedback on prime cost is essential to keep

management informed and focused on their biggest and most vulnerable cost

control areas.

Keys to success in using this

report:

• Enter supplier purchases,

  hourly payroll and sales information daily.

• Conduct an accurate physical

  inventory of all food and beverage items at the end of the week.

• Commit to completing and reviewing

  the prime cost report the day after your week ends.

3 Versions to Choose From:

	Full Service Version - Categorized Food and Alcoholic Beverage
	Limited-Service Version - Categorized Food, Soft Beverage and Paper Cost - No Alcoholic Beverage
	Food (uncategorized), Soft Beverage and Alcoholic Beverage