Running a restaurant is no easy feat. From managing staff to ensuring customer satisfaction, numerous moving parts must be handled.
As a restaurant owner or manager, one of the most important things you can do to set your business up for success is to track and monitor key performance indicators (KPIs). KPIs can help you make data-driven decisions and identify areas where improvements can be made.
In this blog post, we’ll dive into the world of key performance indicators restaurant and explore some of the most important metrics to track to unlock success. Keep reading to learn more!
What is KPI in Restaurant?
KPI, or Key Performance Indicators, refers to specific metrics that help you measure how well your business is doing.
Essentially, Key Performance Indicators restaurant allow you to track important aspects of your restaurant’s operations and evaluate its overall health.
By analyzing these metrics, you can identify areas needing improvement and make data-driven decisions to help take your business to the next level.
This data-driven approach helps you make informed decisions that will benefit your restaurant in the long run.
KPI for Restaurant Owners
It is a must for restaurant owners to fully understand what KPIs should be measured and analyzed in running their restaurants. Keep reading to find out which KPIs are right for your restaurant!
Cost of Goods Sold
Cost of Goods Sold (COGS) refers to the total cost incurred in producing and serving food and beverages, including the cost of ingredients, labor, and other expenses directly related to preparing and serving dishes.
Calculating COGS accurately helps restaurants understand which menu items are most profitable and where they may be able to cut costs without sacrificing quality.
To calculate COGS for a specific menu item, you can follow these simple steps:
- Determine the cost of all the ingredients used to make the dish, including any spices or seasoning.
- Add up the cost of any packaging, such as takeout containers or bags.
- Factor in the cost of any direct labor involved in preparing and serving the dish, such as the salary of the chef or kitchen staff member who made it.
- Add in the cost of any indirect expenses directly related to making and serving the dish, such as utilities, equipment, and cleaning supplies.
Once you have added up all these expenses, you have determined the total cost of goods sold for that specific menu item.
You can then use this figure to calculate the COGS percentage by dividing the total COGS by the total revenue generated from sales.
Sales refer to the revenue a restaurant generates from the sale of food, beverages, and other products; they’re the lifeblood of any restaurant.
Measuring total sales is critical to determining the overall success of a restaurant. It helps owners and managers identify which menu items are popular among customers and generate the most revenue.
Tracking sales data over time can also help identify trends in customer demand, which can inform menu planning and marketing strategies.
Prime cost provides a complete picture of the total expenses incurred in running a restaurant’s operations. The formula for prime cost is as follows:
Prime Cost = Cost of Goods Sold (COGS) + Total Labor Costs
Calculating prime cost helps restaurant owners and managers understand the total expense of producing and serving menu items, including labor costs. This information can be used to identify opportunities to reduce costs and increase profitability while keeping it all efficient.
A high prime cost percentage indicates that the restaurant spends too much on food, beverage production, and labor costs relative to its overall revenue.
In contrast, a low prime cost percentage indicates that the restaurant is managing its operational expenses effectively and achieving profitability.
Employee Turnover Rate
Employee turnover rate refers to the frequency employees leave a restaurant and are replaced by new hires.
A high employee turnover rate can be a significant challenge for a restaurant, leading to increased costs associated with recruitment and training, lower morale among remaining staff, and reduced operational efficiency.
In contrast, a low employee turnover rate indicates that a restaurant is better equipped to retain its employees, which can lead to higher job satisfaction, better performance, and increased profitability. The formula is:
Employee Turnover Rate = (Number of Employees who left / Number of Employees) x 100%.
For example, if a restaurant has 20 employees at the beginning of the year and experiences five departures during the year, the employee turnover rate would be calculated as follows:
Employee Turnover Rate = (5 / 20) x 100% = 25%
This calculation indicates that the restaurant experienced a 25% employee turnover rate during that period.
The break-even point refers to the level of sales required for a restaurant to cover all of its expenses with no profit or loss. In other words, it’s the point at which a restaurant generates enough revenue to cover its fixed and variable costs.
The break-even point formula for a restaurant is as follows:
Break-even Point = Total Fixed Costs / (Contribution Margin Percentage / 100)
For example, if a restaurant has $10,000 in fixed costs per month and a contribution margin of 60%, the break-even point would be:
Break-even Point = $10,000 / 0.6 = $16,667
This calculation indicates that the restaurant must generate at least $16,667 in monthly sales to cover its fixed and variable costs without making a profit.
Spend per Head
Spend per head is an important restaurant KPI that measures the average amount a guest spends on food and beverages during their visit.
The for calculating spend per head is as follows:
Spend per Head = Total Sales Revenue / Number of Guests Served
For example, if a restaurant generates $10,000 in sales revenue on 400 guests, the Spend per Head would be:
Spend per Head = $10,000 / 400 = $25
This calculation indicates that the average guest spent $25 on food and beverages during their visit to the restaurant.
A high spend per head indicates that guests are spending more than usual on food and beverages, which can be a positive sign for the restaurant.
Cash flow measures the amount of cash flowing in and out of a restaurant over a specific period to measure a restaurant’s ability to generate cash to cover expenses, pay debts, and invest in growth opportunities. The formula is simple:
Cash Flow = Total Cash Inflows – Total Cash Outflows
For example, if a restaurant has $50,000 in total cash inflows and $40,000 in total cash outflows over a specific period, the cash flow would be:
Cash Flow = $50,000 – $40,000 = $10,000
This calculation indicates that the restaurant generated $10,000 in positive cash flow during the period under review.
Food wasted measures the amount of food thrown away or unused during food preparation or service. It provides insight into how efficiently a restaurant manages its inventory and how well they control its costs.
There are several reasons why food waste occurs in restaurants, including:
- Portion control
You can calculate food wasted using this formula:
Food Wasted = (Weight of Discarded Food / Total Food Purchased or Produced) x 100%
For example, if a restaurant discards 50 pounds of food during a week and purchases or produces 1,000 pounds of food during that same period, the Food Waste would be:
Food Waste = (50 / 1,000) x 100% = 5%
This calculation indicates that the restaurant wasted 5% of its food during the week.
Net Profit Margin
Net profit margin measures the percentage of revenue that remains after deducting all expenses, including COGS (cost of goods sold), labor costs, rent, utilities, and other operating expenses. The formula is as follows:
Net Profit Margin = (Net Profit / Total Revenue) x 100%
For example, if a restaurant generates $500,000 in revenue and has a net profit of $50,000, the Net Profit Margin would be:
Net Profit Margin = ($50,000 / $500,000) x 100% = 10%
This calculation indicates that the restaurant earns a profit of 10 cents for every dollar of revenue generated.
Frequently Asked Questions
Why is measuring restaurant KPIs important?
Measuring restaurant KPIs is important because it helps evaluate performance, set goals, improve operations, monitor finances, and enhance customer satisfaction.
How can restaurants identify and track the right KPIs to measure their performance effectively?
To effectively identify and track KPIs, restaurants should define their objectives, select relevant metrics, prioritize key areas, set measurable targets, utilize technology for data collection, regularly analyze and review the metrics, and involve the entire team in the process.
Are there specific KPIs that are more relevant for different types of restaurants (e.g., fine dining, fast food, casual dining)?
Different types of restaurants have specific KPIs relevant to their operations. Fine dining may focus on average spending per guest and customer satisfaction, fast food on order processing time and customer queue length, and casual dining on table occupancy and menu item popularity. These KPIs reflect the priorities and goals of each restaurant segment.
In conclusion, Key Performance Indicators (KPIs) play a vital role in the restaurant’s success. By tracking metrics such as Cash Flow, Food Wasted, and Net Profit Margin, restaurant managers and owners can decide whether to improve their operations, reduce costs, and increase profitability.
These KPIs are not only essential for measuring financial performance but also contribute to a restaurant’s sustainability and overall success in the restaurant industry in the long run.
To unlock the full potential of your restaurant, take the time to track and analyze these critical Key Performance Indicators restaurant. Contact SEO for Restaurants for further help!