Free Tool

Know Your Prime Cost

Food cost + labour cost = prime cost. The single number that determines whether your venue makes money. AU benchmark: 60% or under is excellent, 60-65% is good, above 70% the model needs work.

Revenue

Venue Revenue

Enter your weekly revenue including GST
Food Costs

Cost of Goods Sold

COGS (calculated) $0
Labour Costs

Total Labour Cost

Super Guarantee: 12% of ordinary time earnings (from 1 July 2025)
Training, uniforms, staff meals, etc.
Total Labour (calculated) $0

Your Numbers

Prime Cost
$0
0.0%
-
COGS
$0
0.0%
Total Labour
$0
0.0%
Gross Profit
$0
0.0%
Profit After Prime Cost
$0
0.0%
What's left for rent, utilities, marketing, and profit

Benchmark Comparison

Excellent (60%)
Average (60%)
Model breaks (70%)
You: 0%
Healthy Watch Danger
60% or under = excellent
60-65% = good · 65-70% = acceptable
Over 70% = the model needs work

Why This Number Matters

Prime cost is the single most important number in hospitality. It's the cost of making the food and paying the people who serve it. Everything else - rent, utilities, marketing - comes out of what's left. If your prime cost is above 65%, you're working for your suppliers and staff, not yourself.

The fix is always in the detail. A 2% improvement in prime cost on $1M revenue is $20,000 straight to the bottom line. That's the power of knowing your numbers.

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