KPIs, or key performance indicators, are a valuable measure of how well your staff are doing on a weekly or even monthly basis. But nowadays there are more kinds of KPI than you can count, so it's wise to keep an eye out for the ones that matter. Keep on reading to learn about the 5 KPIs every restaurant manager ought to start tracking to guarantee overall success in the restaurant.
Also known as “Average Ticket Size” restaurants usually calculate their sales per head at various times throughout the day. Some good times for your restaurant to tabulate these figures is during lunch and dinner hours. You can also consider calculating your sales per head at the end of each week or month to see if you can spot any positive or negative trends regarding your restaurant’s operations.
In the simplest of terms, table turnover time refers to how long it takes a guest to complete their meal, starting from the second they take a seat all the way to the second they leave your premise. It’s extremely important to nail this metric regardless of whether you’re a casual dining cafe or a fancy dining dining restaurant. Either way, the faster you can turn a table the more money you can make per day. It’s also important to figure out what is your average table turnover time to figure out what factors can directly contribute to it increasing or decreasing.
Spoiled food, every restauranteur’s worst nightmare. Tracking this will help you forecast the overall demand for certain food products, especially easily perishable items like meat and eggs. Once this is done you can review and make adjustments to your procurement process. This KPI can also help you figure out if your kitchen can adopt any more efficient cooking or preparation methods to make your raw goods last longer, or if you need to revise your restaurant’s serving sizes and portions.
Here’s another critically important KPI for your restaurant to keep an eye on. This KPI basically helps you calculate your overall costs against your sales to figure out and gain a stronger sense of how to manage your restaurant more efficiently and effectively. By properly calculating these costs it also gives you the chance to spot any red flags before the become too big to fix.
There are many factors that can determine what makes a restaurant successful. Be it a strong passion to create good food or a crackpot team of servers and chefs, any of these factors can make your restaurant outstanding. But there’s one factor that outweighs all the others. Cash. It’s absolutely imperative that you track how much money is going in and out of your restaurant on a daily or weekly basis, as well as how much cash you have on hand. Failure to assess this could result in failure for your restaurant.
And there you have it. While it may be a little tricky keeping up with all these KPIs, the ultimate goal we're aiming for here is to ensure your restaurant is running as efficiently and successfully as possible. And by being a little diligent and making these KPIs a priority for your restaurant's managers you can do just that in no time!
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