Week of 3/16/26 – 3/22/26 Public Historical / Seeded
This week was backfilled from historical reports. Only the metrics shown were available; employee-level OT detail and full FOH/Pastry breakdown aren't reconstructable from the source.
| Metric | Actual (ADP) | Non-Owner Comp | Target | Running Avg | Prior Year | Status |
|---|---|---|---|---|---|---|
| Sales Week | $90,050.34 | — | — | — | — | |
| Food Purchases (Chef Controlled) | $16,989.77 | — | — | — | — | |
| BOH Hourly Labor (loaded) | $8,965.44 | $8,965.44 | — | — | — | — |
| BOH Salary Labor (loaded) | $5,082.56 | $5,082.56 | — | — | — | — |
| Chef Controlled Food Cost % | 18.9% | 18.9% | 22.0% | 21.8% | 19.6% | On Track |
| BOH Hourly Labor Cost % | 10.0% | 10.0% | 13.0% | 11.6% | 10.9% | On Track |
| BOH Total Labor Cost % | 15.6% | 15.6% | 18.0% | 19.9% | 17.5% | On Track |
| Combined FC/LC % | 34.5% | 34.5% | - | 41.7% | 37.1% | - |
Loaded labor = wages (net of tips) + employer taxes + 401(k) match. The fully-burdened cost of employing someone, not just their gross wages.
Running Avg = simple mean of every prior week this calendar year through this week's date.
Prior Year = 2025 average across the full year (45 weeks). Use this to compare your current-year pace to last year's seasonal performance.