Independent restaurant & bar · Bistro & bar, 120 seats, Dallas
ProjectionBooked solid, still at 68% prime cost
A 120-seat Dallas bistro and bar with full weekend books but prime cost near 68% — modeled outcome of plate costing, pour control and a forecast-based schedule.
- -10 pts
- Prime cost
- -6.3 pts
- Food cost
- $148k
- Modeled annual recovery
By the numbers
Where it stands, where it lands
Modeled figures for this format — today’s baseline against the projected position at day 90.
Prime cost
68.4% → 58.2%
TodayDay 90Food cost
35.2% → 28.9%
TodayDay 90Pour variance
9.5% → 3%
TodayDay 90Scheduled hours over forecast (weekly)
38 → 12
TodayDay 90
| Measure | Today | Projected day 90 |
|---|---|---|
| Prime cost | 68.4% | 58.2% |
| Food cost | 35.2% | 28.9% |
| Pour variance | 9.5% | 3% |
| Scheduled hours over forecast (weekly) | 38 | 12 |
The situation
Recipes are uncosted, the bar free-pours, voids and comps need no manager approval, and the schedule is built around last year's Saturdays rather than forecast covers.
How we would work it
- Plate-level recipe costing and portion specs on every station
- Jigger pours, weekly bar counts and POS void/comp approval
- Batch prep schedule and par levels by day-part
- Supplier bid and rebate review over six weeks
- Weekly prime-cost review with the owner and GM
Projected outcome
Modeled outcome: prime cost moves under 60%, roughly $148,000 a year of margin is recovered, and the weekly numbers arrive while they can still change the next week.
Similar situation at your establishment?
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