Profit margin per customer a trigger can be set to

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profit margin per customer. A trigger can be set to highlight in red if the % goes above a certain amount. The ability to drill down to exact food elements, such as cheeses or sauces can be useful to determine if there is excess usage on particular menu items. Kitchen Labour: Kitchen labour can be measured against food sales. Drilling down to hours per section is a great way to report on productivity. You may find you can scale back on labour during certain days of the week or shifts. Seating: How often are your tables being turned over? Is high-turnover affecting the customer service? These numbers are great to evaluate all areas of turnover time. Drill down for # of seats, clearing time and cooking time. Perhaps more staff is required to improve the clean-up time. Basket Items: Analyse drill down data to see what your morning coffee drinkers order. How many items are evening diners ordering before dinner and after dinner? Is there room for improvement in upselling? Become aware of patterns, capitalize on the profitable ones and minimize those that are detrimental to your profit margin. These are just a few of the basic KPIs that can help you boost profits. Customized reports, score cards and alerts can also go a long way toward helping your gain better insights into your restaurant, cut costs and improve sales.
KPI: Restaurant Manager Our time is precious – we want to spend it focused on growing your business, not putting out fires. One effective way to make sure your business is on track is to monitor key performance indicators, known as KPIs. KPIs are business metrics that help you monitor and improve the financial progress of your restaurant. Top managers around the world use them to ensure the success of their operations. With these five KPIs, you can increase sales and profitability, and make measured adjustments to help your business grow: Cash Flow Answers the question: Can I pay my bills, staff, and suppliers? Revenue Per Available Seat Hour Answers the question: Am I maximizing revenues for my restaurant’s capacity? Employee Turnover Answers the question: Am I doing a good job at keeping my best employees? Prime Costs Answers the question: How well am I managing my biggest expenses for the restaurant? Menu Item Profitability Answers the question: Is my menu as profitable as it could be? 3. Develop measurable criteria which you will use to base your questions for the individual appraisals on. a. The criteria need to be measurable e.g. in form of a rating scale that measures the level of performance. In comments made at the committee's first meeting, the Assistant provide methodological guidance that could be used in selecting measures of quality. In response, the committee reviewed a number of existing resources for sample TABLE 2-1Quick Comparison of Published Criteria for Measure Selection (Detailed Table Provided in Appendix B )
Category of Criteria Published Criteria Chef Waiter Manager punctuality X X X cost minimisation X unclear X productivity X x X team interaction x n/a X level of accuracy in work X x X

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