Restaurant metrics glossary & calculators

Use these definitions when reviewing multi-location or daily flash reports.

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Food cost %

Food cost % = (Cost of goods sold for food) ÷ (Food sales). Often tracked weekly or period-over-period.

Food cost %: 32.9%

Labor cost %

Labor cost % = (All labor including taxes/benefits if included) ÷ (Total sales).

Labor %: 31.6%

Prime cost %

Prime cost % = (Food & beverage COGS + Labor) ÷ (Total sales). A core profitability snapshot.

Prime cost %: 71.6%

RevPASH

Revenue per available seat hour = Sales ÷ (Seats × Open hours). Useful for comparing dayparts.

RevPASH: $6.57

These calculators are for planning only—not tax, legal, or accounting advice.

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