Food services, 20 metrics & KPI
Before dashboard creation, it’s important to define metrics and key performance indicators (KPI). Which of them will you use into your dashboard? This choice depends on your function, your strategy and your market. Difference between metric and KPI is objective. A KPI is a metric with an objective, a status and one or more trend(s).
You can use these metrics and KPI for strategical, tactical or operational dashboard. Context and filter will define the level. Be sure to develop your dashboard according on your organizational strategy and with business team, analysts and managers.
There are others metrics and KPIs for food services. I’m listing some KPIs that I often implement for my clients.
Food Services Metrics and KPI list
I propose to present 20 metrics and KPI for the food services (warning: average have to be analyze with standard deviation. If you want you can change average for median):
Average revenue per guest
Complaints per order
Labor cost per guest
Minutes per table turn
Gross profit on sales
Sales and stocktaking discrepancies
Food, dessert, and beverage sales per head
Front of house labor percentage
Revenue per available seat hour
Food cost percentage: Food cost over food sales
Kitchen labor percentage: kitchen labor cost over food sales
Percentage of sales per selling items
Stocktaking discrepancies per department
Marketing and advertising costs and cost per response as ratio
sales per head (across all areas)
To calculate these metrics and KPI you need to have access to your data: management system, payroll and HR system, accounting system, POS, CRM & ERP system.
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