https://primecostlab.github.io/Restaurant, bar and cafe financial guides with sourced benchmarks.https://primecostlab.github.io/blog/how-to-price-a-menu-item-based-on-food-cost/https://primecostlab.github.io/blog/how-to-price-a-menu-item-based-on-food-cost/Fri, 09 Oct 2026 08:00:00 GMTDivide recipe cost by your target food cost percentage. Worked example, common mistakes, and a weekly checklist for small operators.https://primecostlab.github.io/blog/why-is-my-restaurant-busy-but-not-profitable/https://primecostlab.github.io/blog/why-is-my-restaurant-busy-but-not-profitable/Thu, 08 Oct 2026 08:00:00 GMTA full dining room does not mean profit. Check prime cost first: the 60% to 65% benchmark, a worked example and what to do this week.https://primecostlab.github.io/blog/restaurant-labor-cost-percentage-including-benefits/https://primecostlab.github.io/blog/restaurant-labor-cost-percentage-including-benefits/Thu, 08 Oct 2026 08:00:00 GMTRestaurant labor cost percentage with benefits: the formula, the NRA medians (34.2% and 36.5%), a worked example and a checklist for this week.https://primecostlab.github.io/blog/how-to-price-a-latte/https://primecostlab.github.io/blog/how-to-price-a-latte/Thu, 08 Oct 2026 08:00:00 GMTCalculate latte pricing from recipe cost and target margin. Includes real cost breakdown, markup formula, and 4 fixes for low-margin drinks.https://primecostlab.github.io/blog/free-prime-cost-calculator/https://primecostlab.github.io/blog/free-prime-cost-calculator/Thu, 08 Oct 2026 08:00:00 GMTA free prime cost calculator for one month: what to enter, the formula, a worked bar example and the sourced benchmarks to compare against.https://primecostlab.github.io/blog/what-is-a-normal-pour-cost-for-a-bar/https://primecostlab.github.io/blog/what-is-a-normal-pour-cost-for-a-bar/Wed, 07 Oct 2026 08:00:00 GMTIndustry pour cost benchmarks by category: liquor, beer, wine. Sourced data, calculation method, and free calculator.https://primecostlab.github.io/blog/restaurant-employee-turnover-cost/https://primecostlab.github.io/blog/restaurant-employee-turnover-cost/Wed, 07 Oct 2026 08:00:00 GMTCalculate turnover cost: headcount × rate × $2,706 per departure. Full-service restaurants lose ~92% of hourly staff yearly (Black Box Intelligence 2025). Track it monthly.https://primecostlab.github.io/blog/how-to-calculate-restaurant-break-even-point/https://primecostlab.github.io/blog/how-to-calculate-restaurant-break-even-point/Wed, 07 Oct 2026 08:00:00 GMTLearn the break-even formula for restaurants, see a worked example in covers per day, and understand how fixed costs and margin drive your threshold.https://primecostlab.github.io/blog/how-to-calculate-beverage-cost-percentage/https://primecostlab.github.io/blog/how-to-calculate-beverage-cost-percentage/Wed, 07 Oct 2026 08:00:00 GMTLearn the beverage cost formula, see a worked example, and compare your pour cost to industry benchmarks for bars and restaurants.https://primecostlab.github.io/blog/what-is-a-good-prime-cost-percentage/https://primecostlab.github.io/blog/what-is-a-good-prime-cost-percentage/Tue, 06 Oct 2026 08:00:00 GMTIndustry benchmarks for prime cost percentage by segment: full-service, bar, and cafe. Learn the target range and how to improve it.https://primecostlab.github.io/blog/what-should-labor-cost-be-for-a-bar/https://primecostlab.github.io/blog/what-should-labor-cost-be-for-a-bar/Tue, 06 Oct 2026 08:00:00 GMTBar labor cost should be 25 to 35% of sales. Learn how to calculate yours, what to include, and when your percentage is too high.https://primecostlab.github.io/blog/how-to-calculate-prime-cost-for-a-restaurant/https://primecostlab.github.io/blog/how-to-calculate-prime-cost-for-a-restaurant/Tue, 06 Oct 2026 08:00:00 GMTPrime cost = COGS + total labor. Learn the formula, see a worked example, and download a free calculator to track yours monthly.https://primecostlab.github.io/blog/how-to-calculate-food-cost-percentage-with-inventory/https://primecostlab.github.io/blog/how-to-calculate-food-cost-percentage-with-inventory/Tue, 06 Oct 2026 08:00:00 GMTStep-by-step guide to calculate restaurant food cost percentage using beginning inventory, purchases, and ending inventory.