Operational Restaurant Metrics measure the efficiency and effectiveness of an operation or process. Cost of Goods Sold (CoGS) is the cost required to make each item on your restaurant’s menu. Labor Cost Percentage is the percentage of the revenue that pays for the restaurant labor. Break-even point is one of the most essential restaurant metrics to calculate. It helps you determine how your sales should be performing to earn back what you have invested in your restaurant business. The Prime Cost is the total sum of your labor costs and the cost of goods sold (CoGS), including the food and liquor cost.
Auto179
References
https://www.posist.com/restaurant-times/restro-gyaan/restaurant-metrics.html