📏 Restaurant Performance Metrics: Is Your Restaurant Measurable and Data-Driven?

📊 A successful restaurant isn’t managed by guesswork — it’s driven by numbers. The ability to measure performance is what separates stable operations from daily chaos.

💰 The first and most important metric: Net Profit Margin. Is your restaurant making money after covering all monthly expenses? This figure reflects how efficient your operations are.

🥘 Second: Cost of Goods Sold (COGS). It’s essential to monitor your raw material costs as a percentage of sales — ideally staying between 30-35% depending on your concept.

🍽️ Table Turnover Rate gives insight into how efficiently your dining area is used. The more guests per table per day, the higher your earning potential.

🧾 Average Check Size helps determine whether guests are ordering multiple items and if pricing reflects true perceived value.

🔁 Repeat Order Rate from existing customers shows satisfaction and loyalty — often driven by the overall quality of food, service, and experience.

⭐ Monitoring reviews on Google and delivery platforms isn’t just about feedback — it’s a real metric of service quality and operational consistency.

🗑️ Waste Rate, whether during prep or service, directly affects net profit. Weekly tracking helps improve inventory and portion control.

👥 Don’t overlook Employee Turnover Rate. High turnover signals an unstable work environment, increases hiring/training costs, and impacts service quality.

📈 Food Guide sets up performance tracking systems and provides analytical reports that empower managers to make data-driven decisions — not just gut-based ones.