Last reviewed: July 28, 2026
Enter your revenue, food cost, and labor cost to see your prime cost percentage — the fastest diagnostic for restaurant profitability.
Use figures for the same period — typically one month.
Include wages, payroll tax, and benefits.
Formula
Prime Cost % = (Food Cost + Labor Cost) ÷ Revenue × 100
Target ranges — use these to see how your operation compares.
| Type | Target Prime Cost | Why |
|---|---|---|
| Quick Service | 55–60% | Lower food cost offsets higher labor efficiency needs |
| Fast Casual | 58–62% | Balanced food and labor cost |
| Casual Dining | 60–65% | Full service labor cost |
| Fine Dining | 65–70% | Premium ingredients and service staffing |
| Bar / Nightlife | 50–58% | High-margin beverage sales |
MenuPricer generates 3 pricing tiers (Budget · Standard · Premium) for any dish — with food cost, margin, and menu copy. 30 seconds per dish.
Try MenuPricer Free →No credit card · No sign-up required