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How do your cost lines compare?

Enter two or three numbers and see your food, labour and prime cost plotted against transparent, typical industry ranges. No fake benchmarks — just where you sit, and where the margin usually leaks.

01

See where you sit

Your food, labour, rent and prime cost plotted against transparent, typical industry ranges.

02

No fake benchmarks

The ranges are clearly labelled indications, not invented precision. Your numbers are your own.

03

Find the leak first

Whichever line sits above range is usually where the margin is escaping — and where to start.

A turnaround, documented

We don't trade on logos. We show you the numbers.

One named, documented engagement — published with the client's consent — then the method we hold every engagement to. Other outcomes stay confidential until we walk you through them.

This is the turnaround shape itself: food cost at 44% brought to 29% in a 120-day reset — purchasing, portioning, menu pricing and waste control rebuilt — and then the top line, with average daily sales more than doubling over nine months on the same kitchen and team.

Parco Group

Multi-outlet restaurant group · Jebel Ali, Dubai

Named & consented · cleared 2026-07-05
Food cost

44% 29%

−15 pts · 120 days
Average daily sales

AED 6,000 AED 14,000

+133% · 9 months

At Parco Group's Jebel Ali operation, food cost was running at 44% — margin lost on every cover. Over a 120-day reset, GGB rebuilt purchasing, portioning, menu pricing and waste control and brought food cost to 29%. With margin under control, the focus moved to the top line: across nine months, average daily sales rose from AED 6,000 to AED 14,000 — the same kitchen and team, under disciplined P&L control.

Abdul Haseeb

Executive Director, Parco Group

“Highly recommended, we have signed retainership for all our restaurants including Parco, Sameer, Rolls and Tea, Nakshatra and others.” — Abdul Haseeb, Executive Director, Parco Group
Read the full Parco Group case study →

The four axes we hold every engagement to

Food cost %

Theoretical vs actual, by item and by outlet — usually the fastest margin to recover.

Quantified per engagement

Labour vs sales

Productivity per shift measured against revenue, not a blanket headcount cut.

Quantified per engagement

Delivery economics

Channel mix and menu pricing rebuilt around real aggregator commission.

Quantified per engagement

Payback

Every intervention measured against the capital and the time it takes to return.

Quantified per engagement
See how we measure results Ask for a result relevant to you →

Questions

Where do the ranges come from?
They are typical industry indications for full-service restaurants — the same ranges we use across our tools. They are guides, not targets or promises; your concept, market and channel mix set your real numbers.
Is my data stored?
No. The numbers you enter stay in your browser and are only sent anywhere if you choose to message a consultant. The share button shares the tool, never your figures.
What is prime cost and why does it matter?
Prime cost is food plus labour — the two big controllable lines. Most operators manage it to under roughly 60% of revenue. Hold prime cost and the rest of the P&L has room; lose it and revenue rarely rescues the month.
My line is above range — what now?
It is a signal, not a verdict. The fix depends on the cause — portioning and waste for food, scheduling for labour, channel pricing for delivery. A short conversation will tell you where to start.
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