Profit audit — 15 minutes
Most owners your size are losing margin to pricing, labor, and purchasing decisions that made sense two years ago and never got revisited. Fifteen minutes tells you where yours is going.
| Metric | Healthy | Most sit at |
|---|---|---|
| Prime cost | 55–60% | 65–67%▼ |
| Food COGS | 28–32% | 34–38%▼ |
| Beverage COGS | 18–24% | 22–26% |
| Net margin | 6–9% | 3–5%▼ |
| Metric | Healthy | Most sit at |
|---|---|---|
| Taproom gross margin | 70–75% | 60–68%▼ |
| Wholesale margin | 40–45% | 30–38%▼ |
| Labor | 28–33% | 34–40%▼ |
| Net margin | 8–12% | 4–7%▼ |
| Metric | Healthy | Most sit at |
|---|---|---|
| Gross margin | 45–55% | 38–44%▼ |
| Field labor | 25–32% | 33–38%▼ |
| Overhead | 22–28% | 26–30% |
| Net margin | 10–15% | 6–9%▼ |
| Metric | Healthy | Most sit at |
|---|---|---|
| Staff cost | 45–50% | 52–58%▼ |
| Occupancy cost | 10–15% | 12–16% |
| Capacity filled | 85–95% | 72–80%▼ |
| Net margin | 8–12% | 4–7%▼ |
| Metric | Healthy | Most sit at |
|---|---|---|
| Gross margin | 55–65% | 45–55%▼ |
| Contribution margin | 20–30% | 10–18%▼ |
| Ad spend / revenue | 15–22% | 25–35%▼ |
| Repeat purchase rate | 25–30% | 15–20%▼ |
| Metric | Healthy | Most sit at |
|---|---|---|
| Gross margin | 45–50% | 38–43%▼ |
| Inventory turns | 4–6× | 2–3×▼ |
| Occupancy cost | 8–12% | 10–14% |
| Net margin | 5–8% | 2–4%▼ |
The gap between those two columns is what a Profit Audit measures in your business.
Four places the money goes. We start with whichever one your numbers point at hardest.
What you charge against what it costs you to deliver it.
Scheduling against demand, overtime patterns, and where hours go unbilled.
Vendor pricing that has never been re-bid and quietly drifted.
Which products, services, or jobs actually make money after everything.
The one thing to do next
Book the call and you’ll get six questions to answer first, so the time goes to your numbers instead of background.
Book a Profit Audit