Health check

Is your busy establishment actually a profitable one?

Enter three numbers from a recent week or month. We'll show your prime cost against where healthy establishments sit, and the levers most likely to be leaking margin for your format. It takes two minutes and costs nothing.

Format

Total sales

For the same period as the costs below — a week or a month.Food & beverage cost

What you spent on product for that period.Labor cost

Front and back of house, including salaried roles.

Enter at least a sales figure to see your read.

Your prime-cost read will appear here.

Prime cost — food, beverage and labor as a share of sales — is the single number that tells you whether a busy establishment is actually a profitable one.

Illustrative estimate only. Results depend on actual operations, sales mix, labor, purchasing, execution and market conditions. HGA does not guarantee a particular financial outcome.

Inside the diagnostic

A Hospitality Growth Advisors adviser walking through a restaurant margin audit — 66 seconds · An adviser walks a margin audit end to end — floor, kitchen, invoices, service and the one-page read-out.

Prime cost — food, beverage and labor as a share of sales — is the one number that tells you whether the room is paying for itself.

An establishment holding prime cost near sixty percent is healthy. One drifting past seventy is buying volume with its own margin. The tools above show you where you stand and where to look first.

Rather have us read the numbers with you?

Book a 20-minute margin review Or send a message