The measures to support great food
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.
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
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
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
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.
- 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.