Apicbase Glossary

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food and beverage industry glossary


Prime cost

Prime cost is an important indicator for restaurant owners and operators to track in order to determine profitability. It is the sum of your Cost of Goods Sold (CoGS) and labour costs, which together represent all direct expenses associated with creating a menu item or serving a customer. CoGS includes items such as food, alcohol & other beverages, packaging, and other expenses related to the preparation and serving of menu items.

Knowing what goes into prime cost is important because this is a benchmark that can help owners understand where certain problems may be in their stock. The prime cost of a F&B business includes the costs of raw materials, labour and overhead. Raw materials refer to all ingredients used in making food and beverages, including food, drinks and disposables such as utensils, cups, etc. Labour costs include salaries, wages or hourly rates for staff involved in the production process. Overhead costs include rent, utilities and other general expenses such as maintenance and repairs. All these components should be considered when calculating the prime cost of a F&B business.

In addition to these standard calculations, many F&B businesses also consider additional factors when determining their prime cost. These may include the cost of storage or transportation for raw materials, insurance costs, marketing expenses and other related costs. Ultimately, the prime cost should include all of the expenses necessary to produce a product or service, so that the final price can be reasonably calculated.

Monitoring prime cost is important for assessing the financial performance of a restaurant as it reveals how successful an establishment is in controlling its direct costs. This information can help owners to identify opportunities for improvement, such as wastage reduction or more efficient labour management, which could result in increased profits. Additionally, tracking prime cost in comparison to other industry benchmarks can give owners insight into how their restaurant is performing in the marketplace.

Prime Cost is an important metric that can tell you a lot about the health of a F&B establishment. It helps you determine whether there are any problems with cost control or profit margins, as well as giving insight into how well the establishment is managing its resources. By understanding Prime Cost, operators and owners can understand if costs are being managed efficiently and how profits are being maximized. A positive Prime Cost indicates that costs are in line with what has been budgeted and that the establishment is performing well financially, while a negative Prime Cost may indicate that there is an issue with cost control or profit margins. It also provides insight into where adjustments may need to be made in order to improve profits.

To sum it up, Prime Cost is an important indicator of a F&B establishments financial health. It allows operators to assess cost control and profitability so they can make informed decisions on how to maximize profits and create a successful business. By understanding how to calculate Prime Cost using the necessary components, F&B operators can ensure their establishment is running as efficiently and profitably as possible.

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