Correct Key performance Indicators (KPIs) can indicate the financial health, the customer satisfaction, marketing effectiveness, management effectiveness and operating costs. With KPIs, you can quickly identify any issues in the operations of the restaurant. KPIs allow you to measure, evaluate and to make adjustments in operations for the restaurant to improve efficiency.
Sales per Head
Sales per head is average ticket size for the restaurant at a particular time, like at lunch time or dinner time.
Seating efficiency, i.e. seating the right number of people at the right table is essential for restaurants profitability.
Table turnover is measured from the time a guest arrives to a table to the time he leaves the table. Quicker the table turnover, more the revenue. Table turnover can be quicken by having efficiency in kitchen and in food service.
RevPASH stands for Revenue Per Available Seat Hour during a given time period
Retention or Repeat Visitor Rate
Menu item profitability
Menu item Popularity
Production time for menu item
Return on Investment
Total accounts payable and receivable