464. Restaurant Prime Cost: The #1 Metric for Profit Mastery - Kevin Morrison

Learn how to calculate, track, and reduce your restaurant’s Prime Cost—the key to higher profit and smoother operations. Guests: Roger Beaudoin & Kevin Morrison. Your restaurant’s profit depends on mastering your Prime Cost—the total of food, beverage, and labor. In this episode, Roger Beaudoin and Kevin Morrison break down how to calculate, track, and reduce Prime Cost to maximize your bottom line. Join the Restaurant Academy which includes the Menu Profit Accelerator: https://www.restaurantrockstars.com/joinacademy Sponsors: • Menu Tiger – Seamless QR menus, ordering, and payment right from your guest’s phone. Improve efficiency and guest convenience: https://www.menutiger.com • Menufy – Uplevel your SEO, take direct online orders, market to guests, and manage your reputation with a custom-branded website and 24/7 support: https://restaurant.menufy.com Connect with Kevin: https://www.linkedin.com/in/kevin-morrison-13ab139b/ https://www.butterhospitality.com