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Writer's pictureDr. Marvilano

Compendium of 49 Most Useful KPIs for the Restaurant Sector

 

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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