These KPIs help restaurants monitor and evaluate various aspects of their operations, customer behavior, and financial performance.
1. Alcohol License Utilization Rate: The percentage of times a restaurant's alcohol license is utilized compared to the total available times.
2. Average Check (Ticket) Size: The average amount spent by a customer per order or visit.
3. Average Kitchen Space Utilization: The average efficiency of the restaurant's kitchen space in terms of preparing and serving food.
4. Capacity Utilization Rate: The percentage of a restaurant's total seating capacity that is typically occupied during operating hours.
5. Catering Sales as a Percentage of Total Sales: The proportion of total restaurant sales that come from catering services.
6. Cost of Goods Sold (COGS) as a Percentage of Food Sales: The percentage of revenue spent on the cost of ingredients and materials compared to total food sales.
7. Cover Rate: The number of guests served or covers provided in a specified period.
8. Cross-Selling Success Rate: The percentage of customers who purchase additional items or upgrades beyond their initial order.
9. Dine-In vs. Take-Out Sales: The ratio of sales from dine-in customers to sales from take-out orders.
10. Drive-Thru Sales as a Percentage of Total Sales: The percentage of total sales generated through drive-thru transactions.
11. Food and Beverage Costs as a Percentage of Revenue: The percentage of revenue used to cover the costs of both food and beverages.
12. Food Cost Variance: The difference between the actual food cost and the expected or budgeted cost.
13. Franchise Operating Margin: The profit margin at the franchise level, indicating the profitability of franchise-operated restaurants.
14. Gift Card Redemption Rate: The percentage of issued gift cards that are redeemed by customers.
15. Gluten-Free Menu Sales as a Percentage of Total Sales: The proportion of sales generated from gluten-free menu items compared to total sales.
16. Gross Profit per Employee: The amount of gross profit generated per restaurant employee.
17. Liquor Sales as a Percentage of Total Sales: The percentage of total sales attributed to the sales of alcoholic beverages.
18. Loyalty Program Participation Rate: The percentage of customers enrolled in the restaurant's loyalty program compared to the total customer base.
19. Menu Item Performance: Evaluation of the success or popularity of individual menu items.
20. Menu Item Profitability: The profitability of each menu item, factoring in the cost of ingredients and selling price.
21. Mobile App Sales as a Percentage of Total Sales: The percentage of total sales generated through the restaurant's mobile app.
22. Number of Loyalty Program Members: The total count of customers enrolled in the restaurant's loyalty program.
23. Off-Peak Sales as a Percentage of Total Sales: The percentage of total sales generated during off-peak hours.
24. Peak Waiting Time: The average amount of time customers wait during peak business hours.
25. Percentage of Bookings from Online Platforms: The proportion of reservations or bookings made through online platforms compared to total bookings.
26. Percentage of Locally-Sourced Ingredients: The percentage of ingredients sourced locally in the restaurant's menu items.
27. Percentage of Recyclable or Compostable Waste: The proportion of waste that is recyclable or compostable compared to total waste generated.
28. Percentage of Sustainable or Fair Trade Products: The percentage of products used or sold by the restaurant that are sourced sustainably or through fair trade.
29. Prep Time: The average time required to prepare a dish or meal.
30. Rate of New Menu Item Adoption: The speed at which customers adopt and order new menu items after their introduction.
31. Ratio of Corporate to Franchise Locations: The proportion of company-owned (corporate) restaurants to franchise-operated restaurants.
32. Ratio of Front of House to Back of House Staff: The ratio of customer-facing staff to kitchen or back-of-house staff.
33. Ratio of Indoor to Outdoor Seating: The proportion of indoor seating capacity to outdoor seating capacity.
34. Ratio of Repeat to New Customers: The ratio of customers who are repeat visitors to those who are new to the restaurant.
35. Reservation No-Shows as a Percentage of Total Reservations: The percentage of reservations made that result in customers not showing up.
36. Restaurant Atmosphere Rating: Customer ratings or scores based on the overall atmosphere or ambiance of the restaurant.
37. Restaurant-Level Operating Margin: The profit margin at the restaurant level, indicating the overall profitability of the restaurant.
38. Revenue per Available Seat Hour (RevPASH): The revenue generated per available seat hour, indicating the efficiency of seat utilization.
39. Sales by Daypart: The distribution of sales across different times of the day (e.g., breakfast, lunch, dinner).
40. Same-Store Sales Growth (SSSG): The percentage growth in sales at existing or same-store locations, excluding sales from new openings.
41. Seasonal Sales Fluctuation: The extent of sales variation based on seasonal factors.
42. Seating Efficiency: The effectiveness of seating arrangements and turnover in utilizing available seating capacity.
43. Self-Order Kiosk Sales as a Percentage of Total Sales: The percentage of total sales generated through self-order kiosks.
44. Table Turnover Rate: The rate at which tables are cleared and made available for new customers.
45. Time Spent per Dine-In Customer: The average duration a customer spends dining in the restaurant.
46. Time to Serve: The average time taken to serve a customer from placing an order to receiving the meal.
47. Tip Percentage: The average percentage of the bill that customers tip.
48. Upselling Success Rate: The percentage of successful upsell attempts, where customers purchase additional or premium items.
49. Vegan/Vegetarian Menu Sales as Percentage of Total Sales: The proportion of sales generated from vegan/vegetarian menu items compared to total sales.
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