Week of 4/27/26 – 5/3/26 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 | $148,420.32 | — | — | — | — | |
| Food Purchases (Chef Controlled) | $23,705.52 | — | — | — | — | |
| BOH Hourly Labor (loaded) | $8,423.07 | $8,423.07 | — | — | — | — |
| BOH Salary Labor (loaded) | $5,128.36 | $5,128.36 | — | — | — | — |
| Chef Controlled Food Cost % | 16.0% | 16.0% | 18.0% | 21.0% | 20.8% | On Track |
| BOH Hourly Labor Cost % | 5.7% | 5.7% | 9.5% | 10.8% | 13.7% | On Track |
| BOH Total Labor Cost % | 9.1% | 9.1% | 14.0% | 18.4% | 20.3% | On Track |
| Combined FC/LC % | 25.1% | 25.1% | - | 39.4% | 41.0% | - |
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 (9 weeks). Use this to compare your current-year pace to last year's seasonal performance.