Fine DiningMalaysia

Fine dining group cuts prime cost by 6 points

A three-outlet fine dining group used weekly prime cost tracking and demand-based rostering to move from break-even to healthy net profit.

−6 pts

Prime cost

−3.5 pts

Labour cost

+RM480k/yr

Net profit

The challenge

Prime cost was running above 68% across three outlets with monthly reporting that arrived too late to act on. Overtime was uncontrolled and food cost varied wildly between venues.

The solution

Implemented weekly prime cost tracking, standardised and re-costed the top recipes, and moved to demand-based rostering with overtime approval workflows.

The results

Within two quarters prime cost fell six points, overtime dropped by half, and the group moved from break-even to roughly RM480k annual net profit.