Prime cost is the single most important number in restaurant finance. This quick guide breaks down what it is, why it matters, and exactly how to control food, beverage, and labor costs for stronger margins.

Learn how to build a clean, repeatable weekly financial rhythm for your restaurant—without adding more work. This guide breaks down the exact reports, KPIs, and processes operators need to stay profitable and in control.

Improve restaurant labor cost with accurate forecasting. Learn how top operators use sales data, scheduling tools, and productivity metrics to optimize staffing.