Bar and restaurant industry standards are something just about every bar and restaurant owner and manager is aware of (or has at least heard of), and even though you know important it is, you keep putting it off, like pulling weeds from your garden. And as a result, just like your garden, your business is soon overrun and buried in a mess of confusion because you didn’t tend to it properly.
The advantage of course of paying attention to and tending to your standards is that your cost percentages drop and your profit margins go up.
But more and more, I get managers emailing me and asking about the other industry standards and what those percentages should be, such as food, labor, prime, non-alcoholic, paper, occupancy, etc.
So I’ve put a quick video together to go over what the industry standards SHOULD be, even though the majority of bars and restaurants aren’t hitting these numbers.
Bar & Restaurant Industry Standards
If you want to know more about prime cost, check out How to Calculate Prime Costs for Your Bar or Restaurant.
You can also learn more about calculating pour cost percentage here:
If you are way off on these numbers, it’s your job to make a plan and then execute that plan in order to get those numbers down.
Cheers, until next time.
Tags: bar industry standards restaurant industry standards bar profits pour cost percentage labor cost prime cost