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Prime Cost Worksheet 3
Prime Cost Worksheet 3
Prime Cost Worksheet 3
Restaurant
Name
(Your restaurant name here) Current Week
Week Start - 9-Apr
Week End - 15-Apr
FOOD PURCHASES OTHER
Invoice (CM)
Supplier Date Amount Meat Seafood Poultry Dairy Produce Bakery Grocery Soft Bev. Merch.
INSTRUCTIONS:
Enter invoices on this worksheet daily, distributing costs to
appropriate food cost or beverage cost category.
Total purchases in each category automatically go to PRIME
COST WORKSHEET.
COST OF SALES:
Food - Purchases
Meat 0 0 0 0 0.0%
Seafood 0 0 0 0 0.0%
INSTRUCTIONS:
Poultry 0 0 0 0 0.0%
Enter Food and Merchandise sales daily.
Dairy 0 0 0 0 0.0%
Produce (click on note to move or delete) 0 0 0 0 0.0%
Bakery 0 0 0 0 0.0%
Grocery 0 0 0 0 0.0%
Soft Beverage 0 0 0 0 0.0%
Total Food 0 0 0 0 0.0%
Merchandise & Other 0 0 0 0 0.0%
TOTAL COST OF SALES 0 0.0%
LABOR:
Management 0 0.0%
Hourly Personnel 0 0 0 0 0 0 0 0 0.0%
Payroll Taxes & Benefits 0 0.0%
TOTAL LABOR 0 0.0%
# of Guests / Transactions 0 0 0 0 0 0 0 0
Check Average 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Week Starting/Ending Dates 9-Apr 15-Apr
SALES
Food $ 0 0.0% $ 0 0.0% 0
Merchandise & Other 0 0.0% 0 0.0% 0
TOTAL SALES 0 100.0% 0 100.0% 0
COST OF SALES
Food -
Meat 0 0.0% 0 0.0% 0
Seafood 0 0.0% 0 0.0% 0
Poultry 0 0.0% 0 0.0% 0
Dairy 0 0.0% 0 0.0% 0
Produce 0 0.0% 0 0.0% 0
Bakery 0 0.0% 0 0.0% 0
Grocery 0 0.0% 0 0.0% 0
Soft Beverage 0 0.0% 0 0.0% 0
Total Food Cost 0 0.0% 0 0.0% 0
PAYROLL
Management 0 0.0% 0 0.0% 0
Hourly Personnel 0 0.0% 0 0.0% 0
Total Salaries & Wages 0 0.0% 0 0.0% 0
Prime Cost 0
Gross Margin 0
Percentages
SALES Account Description % % %
Food 0.0%
Merchandise & Other 0.0%
Total Sales 100.0%
$ $ $ $ $ $ $
$ $ $ $ $ $ $
% % % % % % %
% % % % % % %
% % % % % % %
$ Per Guest $ Per Guest $ Per Guest $ Per Guest $ Per Guest $ Per Guest $ Per Guest
$ Per Guest $ Per Guest $ Per Guest $ Per Guest $ Per Guest $ Per Guest $ Per Guest
$ Per Guest $ Per Guest $ Per Guest $ Per Guest $ Per Guest $ Per Guest $ Per Guest
$ $ $ $
$ $ $ $
$ $ $ $
% % % %
% % % %
% % % %