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Home
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Restaurant Management, Restaurant SOP Thea Beaudoin 11/6/26 Restaurant Management, Restaurant SOP Thea Beaudoin 11/6/26

Restaurant SOPs Independents Can Steal From a Chain With 96% Retention

Golden Corral CEO Lance Trenary explains the restaurant SOPs behind prep forecasting, labor scheduling, cross-training and retention. Here is what independent operators can take from them.

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Restaurant Rockstars

Prime Cost Score

Prime cost is the most vital telltale of whether your restaurant is making money. Find out where you stand in 60 seconds.

Your numbers

Food

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$

Beverage

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Labor

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Your prime cost score

Prime Cost Score
--/100
Prime cost: --%
Enter your food sales, food cost of goods, and labor to see your score
45%55%65%75%+
--%Food cost
--%Beverage cost
--%Labor cost
Get Roger's tools to bring it down →
Prime cost = average of your food cost % and beverage cost % (food cost % only if you don't sell beverages), plus your labor cost %. Food cost % = food cost of goods ÷ food sales. Beverage cost % = beverage cost of goods ÷ beverage sales. Labor cost % = total payroll ÷ total sales. The score is 100 at a 50% prime cost or lower and drops 5 points for every point above 50%. Results are an estimate for educational purposes.