Tools → Calculators
Prime Cost
CalculatorsFood + labor as a share of your sales — your restaurant's #1 health number
Prime cost = food + labor as a share of sales — a restaurant's #1 health number. Standard: healthy ≤ 60% · watch 60–65% · danger above 65%. Sub-targets (guideline): food 28–35%, labor 25–30%.
Food %
33%
Labor %
30%
Left for rent & profit
37%
Your prime cost vs the healthy ceiling63%
Healthy: 60 · Danger: 65
Where every riyal of your sales goes
FoodLaborThe rest (rent + expenses + profit)
Your prime cost is 63% — a watch zone (60–65%). It works, but with no safety margin: cut waste or review your higher line between food and labor before it climbs.
Pin a calculation, then change the numbers and compare the two side by side.
The link carries your numbers — anyone opening it sees the same calculation
What does this number mean?
Prime cost = food cost + labor cost as a share of sales — the first indicator of any restaurant's health. Industry standard: healthy under 60%, a watch zone 60–65%, and danger above 65% because what's left won't cover rent, expenses, and profit. Your kitchen tools (recipe cost, menu engineering, waste) all feed into lowering this number.