- 通用
- 每位客人的平均收入
- 每张桌子的平均收入
- Complaints per head
- Complaints per order Labor cost per guest
- Labor cost per table Minutes per table turn
- 每张桌子的利润
- 酒吧和酒窖管理
- Average profit percentage on sales Carrying cost of stock Gross profit on sales
- Sales and stocktaking discrepancies
- Sales per head
- Stock turnover
- Stock value
- 前台和餐厅管理
- 客户满意度
- 前台工时
- Food, dessert, and beverage sales per head
- Front of house labor percentage
- Linen costs
- Number of customers
- Revenue per available seat hour (RevPASH)
- Seating efficiency
- Strike rate - Number of diners over number of occupying guests
- Total sales per head - Total sales divided by the number of customers
- 厨房管理
- Food cost percentage - Food cost over food sales
- Food costs per head
- Kitchen labor percentage - Kitchen labor cost over food sales
- Kitchen labor hours - Over sales
- Kitchen linen costs
- Percentage of sales per selling items
- Stock value
- Total food costs
- 财务与行政管理
- Cash position at bank
- Administration labor costs
- Computer and technology efficiency (percentage of downtime, POS accuracy, staff equipment literacy rate)
- Taxes owed
- Return on investment
- Sales and costs - Actual versus budget as a percentage
- Stocktaking discrepancies per department
- Total (short term) accounts due
- Total accounts payable
- 市场、销售与职能管理
- Booking forecast - Future x weeks / months, special holidays
- Number of function inquiries, percentage of campaign cost against functions
- Marketing and advertising costs and cost per response as ratio
- Number of customers
- Press mentions
- Campaign response rate
- Sales inquiry conversion rate - The number of inquiries that turn into actual sales
- Sales per head (across all areas)
- Repeat visits, especially by top 100 or 200 customers
- 员工
- 平均时薪
- Average length of employment
- Profit/markup on function labor charge-out (caterers)
- Labor turnover (number of new staff in any one week or month)
- Sick days taken (as a percentage of total available working days)
- Total labor cost percentage
- Total labor hours per each section
- Wage cost percentage - Wage costs as a percentage of sales
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- GENERAL
- Average revenue per guest
- Average revenue per table
- Complaints per head
- Complaints per order Labor cost per guest
- Labor cost per table Minutes per table turn
- Profit per table
- BAR AND CELLAR MANAGEMENT
- Average profit percentage on sales Carrying cost of stock Gross profit on sales
- Sales and stocktaking discrepancies
- Sales per head
- Stock turnover
- Stock value
- FRONT OF HOUSE AND RESTAURANT MANAGEMENT
- Customer satisfaction
- Front of house labor hours
- Food, dessert, and beverage sales per head
- Front of house labor percentage
- Linen costs
- Number of customers
- Revenue per available seat hour (RevPASH)
- Seating efficiency
- Strike rate - Number of diners over number of occupying guests
- Total sales per head - Total sales divided by the number of customers
- KITCHEN MANAGEMENT
- Food cost percentage - Food cost over food sales
- Food costs per head
- Kitchen labor percentage - Kitchen labor cost over food sales
- Kitchen labor hours - Over sales
- Kitchen linen costs
- Percentage of sales per selling items
- Stock value
- Total food costs
- MANAGEMENT OF FINANCE AND ADMINISTRATION
- Cash position at bank
- Administration labor costs
- Computer and technology efficiency (percentage of downtime, POS accuracy, staff equipment literacy rate)
- Taxes owed
- Return on investment
- Sales and costs - Actual versus budget as a percentage
- Stocktaking discrepancies per department
- Total (short term) accounts due
- Total accounts payable
- SALES AND MARKETING PLUS FUNCTION MANAGEMENT
- Booking forecast - Future x weeks / months, special holidays
- Number of function inquiries, percentage of campaign cost against functions
- Marketing and advertising costs and cost per response as ratio
- Number of customers
- Press mentions
- Campaign response rate
- Sales inquiry conversion rate - The number of inquiries that turn into actual sales
- Sales per head (across all areas)
- Repeat visits, especially by top 100 or 200 customers
- STAFFING
- Average hourly pay
- Average length of employment
- Profit/markup on function labor charge-out (caterers)
- Labor turnover (number of new staff in any one week or month)
- Sick days taken (as a percentage of total available working days)
- Total labor cost percentage
- Total labor hours per each section
- Wage cost percentage - Wage costs as a percentage of sales
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