In the restaurant industry, making data-driven decisions is no longer optional: it’s the difference between a business that grows and one that stagnates. KPIs (Key Performance Indicators) allow you to gauge how your restaurant is performing and spot opportunities for improvement before they turn into problems.
1. Food Cost (Cost of raw materials)
Food cost is probably the most important KPI for any restaurant. It represents the percentage of the selling price that goes towards ingredients. A healthy food cost typically ranges between 28% and 35%, depending on the type of establishment. Monitoring it weekly allows you to spot deviations quickly, whether due to waste, fluctuations in supplier prices or incorrect portion sizes.
2. Revenue per Available Seat Hour (RevPASH)
This indicator measures the revenue generated per available seat per hour. It is particularly useful for optimising service times and table turnover. A low RevPASH may indicate excessively long service times, a menu that does not encourage turnover, or an inefficient layout of the dining area.
3. Occupancy rate
Knowing the occupancy rate by time slot allows you to tailor your offering: promotions for off-peak hours, smart booking management and staff optimisation. Many restaurants find that small adjustments to their opening hours or lunch menus can significantly boost turnover.
4. Staff productivity
Measuring revenue per employee and per hour helps you to staff your team appropriately. Having too many staff during periods of low demand erodes profit margins, whilst having too few staff during peak times affects the customer experience and sales.
5. Average ticket price
The average bill is one of the most direct indicators of your business’s health. Monitoring it by shift, day of the week and type of service allows you to identify patterns and devise effective upselling strategies. Platforms such as BoostEat allow you to view these trends automatically.
The key lies not just in measuring, but in acting on the data. With the right tools, turning numbers into decisions becomes second nature and part of everyday life.
