Key KPIs every restaurant manager should track

Why KPIs matter in restaurant operations

Running a restaurant well takes more than great food and service. With the right KPIs, operators can improve both financial health and efficiency.

1. Core KPIs

Labour cost ratio: labour cost / revenue – shows the share of the restaurant's revenue that goes to labour cost.

Sales per hour worked: revenue / hours worked – shows how efficiently staff generate revenue and is an indicator of productivity.

Labour cost per hour worked: total labour cost / hours worked – combines labour cost with hours worked.

Average check: revenue / number of checks – shows the average revenue per check.

Average check per guest: revenue / number of guests – focuses on revenue per guest.

2. Extended KPIs for deeper insight

Guest satisfaction – measured through reviews, NPS surveys and direct feedback.

Food cost ratio: ingredient cost / revenue – shows how much of revenue is spent on ingredients.

Table turnover – how often tables turn over during a service.

Cancellation rate: cancellations / total number of bookings – your read on booking management.

3. Using Guestrix to track it

Guestrix is an analytics program that helps restaurant managers keep track of key KPIs through integration with systems such as WaiterAid, Personalkollen and Ancon. The tool offers custom KPIs, personal dashboards, target setting and the ability to put changes into practice in real time.