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.

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.

Free tool · Shareable

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.

Food cost %

Labour cost %

Rent % (optional)

See where you sit

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

No fake benchmarks

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

Find the leak first

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

Results, measured

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

Premium engagements are confidential — that discretion is part of what you're buying. What we show openly is exactly how a GGB result is measured; the named, classified outcomes we walk you through in conversation.

Food cost %

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

Labour vs sales

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

Delivery economics

Channel mix and menu pricing rebuilt around real aggregator commission.

Payback

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

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.

Talk through your numbers Run the full Profit Leak Audit