16/07/2026
A full restaurant on a Friday night feels like a good month. Sometimes it is not.
The number that tells the truth is your prime cost, food plus labour together. For most South African restaurants it should sit around 55% to 65% of sales. A few percent over, week after week, is how a busy kitchen still ends the month with nothing in the bank.
The hard part is that almost no one tracks it weekly. So the bleed stays invisible until it is the whole problem.
You handle the food. The numbers should be just as sharp. If you have never seen your prime cost, that is the place to start.
We do a free Restaurant Numbers Review for owners who want to stop guessing. Follow the link below:
https://zenaccountants.co.za/accounting-for-restaurants/