KPI's Of CEO's Dashboard For Restaurant Industry
Margin Ratio (also called as profit margin ratio) is the ratio of earnings comparing to the other costs of the restaurant.
Wastage Value is aggregation of total cost for food and complementary packaging of all the menu positions that cannot be sold due to expiry date or other quality issues.
Number of Orders
Number of Orders shows a total number of orders during a specified period and the dynamic compared to previous periods. Generally aggregated by month, as well can be shown by day, week, quarter, year
Number of Customers
This report shows the number of unique customers that made the orders presented in number of orders report. It can easily be measured if at each transaction a customer is uniquely identified, generally through implementing a loyalty program.
New & Repeat Customers
New & repeat customers report shows the newly acquired and the repeat customers attracted by the restaurant in a given period.
Average frequency report shows how many times, on average one consumer visited the restaurant over a period of time.
Average Order Value
Average order value report tells you how much, on average, is spent in one order.
Average Recency, days
This report shows, on average, the length of time in days, since customer's last transaction.