When it comes to setting and tracking your KPIs, many restaurant owners are fully aware of the usual suspects.
Sales revenue. Spend per Head. Table Turnover Rate….
But there are a number of other KPIs that you should be tracking to be more successful in your F&B sector.
By tracking the right KPIs, your Food & Beverage business will be able to make adjustments to various strategies.
Without the right ones, however, your company might be reporting and making decisions based on misleading information.
The Most Important KPIs You Should Be Tracking
KPIs for Restaurants
- Cash flow
- Cost of goods sold
- Labour cost percentage
- Sales per employee per hour
- Revenue per available seat hour
- Table turn rate
- Average table occupancy
- Spend per head
- Employee turnover
- Customer experience KPIs
- Customer retention rate
- Social engagement
- Website traffic
- Cash flow = beginning cash – ending cash
- COGS = beginning inventory + purchases during the period – ending inventory
- Labour cost percentage = amount spent / total sales * 100
- RevPASH = overall revenue / seats available * open hours
- Table turnover rate = period of time / number of tables served during that time period
- Average table occupancy = number of occupied tables / total number of available tables
- Spend per head = total revenue / number of customers
- Employee turnover = number of employees who left during the time period / average number of employees * 100
- Online reviews
- Customer retention rate = the number of customers at the end of a period – the number of new customers acquired during that period / the number of customers at the start of that period * 100