Week of 4/20/26 – 4/26/26 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 | $127,070.00 | — | — | — | — | |
| Food Purchases (Chef Controlled) | $16,654.11 | — | — | — | — | |
| BOH Hourly Labor (loaded) | $8,859.79 | $8,859.79 | — | — | — | — |
| BOH Salary Labor (loaded) | $5,658.88 | $5,658.88 | — | — | — | — |
| Chef Controlled Food Cost % | 13.1% | 13.1% | 18.0% | 21.3% | 21.0% | On Track |
| BOH Hourly Labor Cost % | 7.0% | 7.0% | 9.5% | 11.1% | 14.3% | On Track |
| BOH Total Labor Cost % | 11.4% | 11.4% | 14.0% | 19.0% | 21.0% | On Track |
| Combined FC/LC % | 24.5% | 24.5% | - | 40.3% | 42.0% | - |
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 same period (8 weeks). Use this to compare your current-year pace to last year's seasonal performance.