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The 53 Key Restaurant Metrics For Success

The measures to support great food

 Support their experience with great metrics

Support their experience with great metrics

Running a profitable hospitality restaurant is a challenging management practice in today’s highly competitive business environment. Here is a list of important metrics to help sustain performance and develop a great reputation.

Not every business will measure or have the capacity to measure these metrics, yet seek low-cost methods and automated methodologies to embrace them as much as possible. Never forget that the customer experience is paramount so adjust expectations in line with that and not just to pursue a management by numbers principle.

 Your metrics start from outside the business

Your metrics start from outside the business

Here is our dynamic list of metrics specific to any food serving counter or high-end hospitality restaurant. The implementation of these metrics will help fine-tune your business to help spot new earning and service quality potential. 

A weighting system is encouraged for your business to decide which metrics over the next 12 months are most important. These can then overtime be considered to select some specific measures alighted with vision, mission, values, principles, and strategy to become Key Performance Indicators (KPI’s).

In no particular priority order, here is the list of 53 metrics to help you to success.

1.  Total stock value

2.  Total sales per server per month

3.  Total sales per head

4.  Total front of house labor hours

5.  Total food costs

6.  Total administration costs

7.  Total number of customers

8.  Stock turnover

9.  Seating efficiency

10.        Revenue per available seat hour

11.        Gross Profit on sales

12.        Front of house labor % (for each day)

13.        Food, dessert + drink sales per head

 One of the most common places to take a selfie or Instagram post

One of the most common places to take a selfie or Instagram post

14.        Number of guests leaving with no orders

15.        Number of guests leaving after only 1,2,3 courses

16.        Campaign response rates

17.        Average revenue per table

18.        Highest revenue table location

19.        Average profit per table

20.        Average labor cost per head

21.        Average complaints per order type

22.        Average complaints per head

23.        % of positive reviews online

24.        Number of hashtag and location tags on social media by guests

25.        Average number of waiters per table

26.        Average number of rotations per table

27.        % of reservations

28.        % of known repeat customers

 Focus on a great customer experience but back it up with numbers

Focus on a great customer experience but back it up with numbers

29.        % of customer satisfaction

30.        % of canceled reservations

31.        % forecast booking for special occasions

32.        Number of minutes per table turn

33.        Number of items requested not on the menu

34.        Number of toddlers

35.        Number of pre-teens

36.        Number of teenagers

37.        Number of late teen - early 20’s

38.        Number of 25 to 35-year-old customers

39.        Number of 36 to 49-year-old customers

 Understand your client base to understand the tone and style changes needed

Understand your client base to understand the tone and style changes needed

40.        Number of 50 to 65-year-old customers

41.        Number of pensioner customers

42.        Number of special needs customers

43.        % of restroom time availability (male + female)

44.        % of employee satisfaction

45.        Number of guests turned away due to capacity

46.        The weight of wasted food

47.        Cost of table sundries

48.        Number of kilowatt-hours (kwh) per kitchen device

49.        Number of training hours for staff

50.        % of telephone bookings, online bookings

51.        % of suppliers goods rejected by the kitchen

52.        Time to prepare tables between seating’s

53.        Number of absent days of the front of house and back of house staff

Ensure that consistency and accuracy of the measures is adhered to. Review of performance and engagement with the staff about the measures will help boost engagement and offer new insights to the business operations.

 Measure the details in your kitchen

Measure the details in your kitchen

  • What metrics have we missed that you measure?
  • Which metrics do your competitors have better performance within?
  • Which metrics will you now start to implement for your business?
  • Do you have any metrics challenges you are seeking help with? 
  • Pop over to our dedicated Metrics page to see how we help people and companies like you.