| name | read-prime-cost |
| description | Lead any four-wall read with prime cost (food + labor) before decomposing either half, so the master number frames the diagnosis. Reach for this on any margin problem. |
Skill: Read prime cost
Prime cost is the one number that runs a restaurant. This reads it first, then decomposes.
Step 1 — Compute prime cost
Food cost plus labor cost as a % of revenue; benchmark to the format (QSR ~55–60%, full-service 60–65%) (§3 #1).
Step 2 — Split the two halves
Only after the prime-cost headline, separate the food and labor stories — they have different fixes.
Step 3 — Benchmark to format and date
Compare to a format-matched, dated benchmark, not last month or a stale figure (§3 #8).
Step 4 — Name the leak
Attribute the gap to food (theoretical variance) or labor (daypart ratio) before prescribing.
Output
A prime-cost headline, a food/labor split, a format-matched benchmark, and the named leak.