Food cost and labour cost consultant for restaurants and hotels.
Prime cost is food, drink and labour added together, and it is usually the biggest number on a restaurant P&L. We find where it leaks and put controls in place that your team can keep running.
What we do together.
Food cost review
Recipes costed against invoices, plus portion control, ordering and waste, so theoretical and actual food cost stop drifting apart.
Labour model
Rotas built from sales by hour and day, with clear rules for when to add or cut a shift.
Supplier pricing
Invoices checked line by line and supplier terms reviewed, drawing on three years on the supplier side at Sysco.
Weekly numbers
A short weekly report on sales, food cost and labour, so problems show up in days rather than at month end.
Menu pricing
Prices checked against costs, so the dishes that sell most also earn their place.
Experience behind the work.
As Director of F&B for three Marriott- and Hilton-branded hotels, Denys Chernenko brought food cost from 34% to 29% and labour from 36% to 28%. As general manager of a $3M franchised restaurant, he lifted margin by 9 points. These are past results, not a promise about yours.
Common questions.
What is a good prime cost for a restaurant?
A common rule of thumb is a prime cost of about 60 to 65 percent of sales, but the right target depends on your concept, prices and location. The free P&L calculator compares your numbers with typical ranges.
Can you help a single restaurant?
Yes. Single-site owners often feel prime cost most directly, and the $450 USD Operator's P&L Teardown is designed as a small first step.
Do you sell software?
No. We advise independently and do not resell software.
Pick a time that works for you.
A 30-minute operator call — no slides, no pitch. Free.
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