Most bar owners track sales, watch labor, and check their inventory.But very few step back and ask a simple question:Are you actually tracking your prime cost the right way?Prime cost, the combination of labor cost and cost of goods sold, is one of the most important numbers in your bar. But many operators calculate it incorrectly or rely on inaccurate inventory numbers.In this episode, we break down how prime cost actually works, the mistakes bar owners often make when tracking it, and how to start using it as a real management tool.Because when you understand your bar prime cost, you can see problems earlier, whether it’s overstaffing, waste, overpouring, or rising vendor prices.If you're a bar owner, hospitality leader, or restaurant operator, this episode will help you better understand one of the most important metrics behind bar profitability.📌Start Here🔴If this is something you’re dealing with in your bar, don’t figure it out alone. Join Bar Business Nation — the free Facebook group for bar owners talking through staff, slow nights, profit leaks, and better ways to run the business. → https://www.facebook.com/groups/barbusinessnation 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/