15 Restaurant Metrics to Know and How To Use Them
7 Shifts
JUNE 4, 2021
Break-even point. Sales per labor hour. Ideal menu price. To put it simply, your cost of goods sold is how much it costs you to produce a menu item. As you add together all of your menu items, you can determine the total cost of everything (to you) that you sell to your guests. Food cost percentage. Prime costs.
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