
Prime cost, food cost and pour cost, with the formula and healthy range for each, right under your hand.
The three numbers that decide whether a restaurant makes money, right under your hand. Prime cost, food cost and pour cost, each with its formula and a healthy range, on a navy and gold desk pad.
Managers, controllers and owners who live at a desk between shifts, and anyone building number habits in a new leader. It matches the OpsEdge KPI desk mat.
Printed to order and shipped. Every concept runs a little differently, so treat the ranges as a starting point for your own targets. Our benchmarks page explains each range.