▸ Articles
Knowledge for a
more profitable restaurant.
Concrete guides on KPIs, margin, staff and average check — and real customer stories. Written for Swedish operators.
What is Guestrix and why do we exist?
An introduction to the Guestrix mission, vision and how the platform helps restaurants make data-informed decisions.
Read the article → Customer storyRestaurang Knut uses Guestrix for better control and stronger sales
Restaurang Knut uses Guestrix for tracking and sales contests that have lifted the average check by around 10 %.
Read the article → Customer storySvenska Brasserier chooses Guestrix for sharper tracking
The restaurant group Svenska Brasserier brings in Guestrix for consistent analysis and data-informed tracking across every location.
Read the article → Customer storyBrisket & Friends – a franchise with shared goals
The BBQ chain Brisket & Friends uses Guestrix for consistent tracking and higher upselling across the whole franchise.
Read the article → Customer storyUrban Deli first in the Nordics to connect ad data to the receipt – in real time
With Guestrix, Urban Deli tracks the effect of digital advertising all the way from click to receipt total.
Read the article → Customer storyMiss Voon runs three cities with one shared answer
The Miss Voon group tracks its restaurants across three cities in Guestrix, with shared KPIs, budget and benchmark per location.
Read the article → Customer storyMr Cake gathers six locations in one view
The bakery group Mr Cake follows six locations in Stockholm and Gothenburg in one place, from guest flow to margin.
Read the article → Customer storyPappa Grappa gets control of every department, in every city
The restaurant family Pappa Grappa tracks staff and margin down to department level in Guestrix, across four locations in Östergötland.
Read the article → Customer storyHow a seasonal restaurant lifted the average check 14 % in one summer
A seasonal restaurant in Stockholm rallied the team around clear goals and sales contests, lifted the average check 14 % (about 1.5 million kr in added revenue) and raised NPS from 30 to 62.
Read the article → KPIs7 KPIs Swedish restaurants should track every week
Seven concrete KPIs that help Swedish restaurants steer both profitability and the guest experience, week by week.
Read the article → KPIsKey KPIs every restaurant manager should keep an eye on
A walkthrough of the most important KPIs for steering a restaurant's finances and efficiency.
Read the article → RoutineFrom gut feeling to data: a weekly routine for restaurant managers
A practical weekly routine that helps restaurant managers move from reactive operations to data-informed decision-making.
Read the article → ProfitabilityHow Swedish restaurants protect the margin without lowering the guest experience
A practical way of working to protect a restaurant's margin week by week without worsening the guest experience.
Read the article → ProfitabilityMinimise the risk of poor results by focusing on contribution margin
How to minimise the risk of poor results by focusing on contribution margin, cost analysis and an optimised menu.
Read the article → Average checkRaise the average check with automated sales contests
How automated sales contests in Guestrix motivate staff and raise both sales and the average check.
Read the article → Average checkRaise the average check and improve profitability
How a higher average check can strengthen a restaurant's profitability through clever upselling without big investments.
Read the article → UpsellingA guide to upselling in restaurants with Guestrix
Strategies for raising the average check and profitability through data-informed upselling with Guestrix.
Read the article → Food costManaging food costs effectively for higher profitability
How to manage food costs and the pricing of main and upsell items for better profitability.
Read the article → StaffOptimise the labour cost percentage for higher profitability
How optimising the labour cost percentage through data analysis and a higher average check improves a restaurant's profitability.
Read the article → BudgetBudgeting in Guestrix and why it becomes your most important tool
How the Guestrix budgeting tool uses historical data to set and track daily budget targets.
Read the article → IntegrationWith Fortnox you follow the whole business in Guestrix – including the books
The new Guestrix Fortnox integration reads off booked data at account level, so results and profit margin sit alongside the operating numbers.
Read the article → IntegrationNew integration: Baemingo
Guestrix connects with the Baemingo POS system – automatic analysis, dashboards and sales contests straight from sales.
Read the article → IntegrationGuestrix and Trivec – a smooth integration for better insights
The Trivec integration combines sales with booking and staff data – real-time tracking order by order, sales contests and budget.
Read the article → IntegrationGuestrix and Ancon – fast analysis, simple integration
The Ancon integration gathers and analyses your POS data in real time – track revenue and KPIs, compare locations and order channels.
Read the article → IntegrationIntegrations for restaurant systems with Guestrix
How Guestrix gathers data from POS, bookings, staff and accounting – WaiterAid, Personalkollen, Trivec, Ancon, Baemingo and Fortnox.
Read the article → BenchmarkRestaurant benchmarks with Guestrix – compare KPIs easily
Guestrix Benchmarks anonymously compares your KPIs with similar restaurants in your area.
Read the article → Restaurant groupMaximise the potential of your restaurant group with Guestrix
How Guestrix aggregates data, compares locations and centralises reporting for restaurant groups.
Read the article → Data analysisHow fast data analysis can transform your restaurant
How real-time data and analysis in Guestrix delivers insights, trends and better decisions for higher profitability.
Read the article → StrategyOffers for an even guest flow
How tactical offers can draw guests in during quiet periods and even out the guest flow over the day.
Read the article → ProductAutomated reports for restaurants
With automated reports in Guestrix you get the right numbers in your inbox every day. Less manual work, more time for action.
Read the article → KPIsCancellation rate
The cancellation rate shows the share of bookings that are cancelled.
Read the article → KPIsTable turnover
Table turnover measures how often a table is "turned" or used over a given period, typically during a service.
Read the article → BudgetAn effective budget for better results in your restaurant
Discover how effective budgeting is the key to financial stability and growth in your restaurant. Learn to set realistic budget targets and…
Read the article → ProductDashboards give you a tailored overview of your restaurant
Every restaurant has its own challenges and goals, and this is where Guestrix dashboards really come into their own. You can tailor dashboards…
Read the article → KPIsSales per hour worked
This metric divides total revenue by the number of hours worked and shows how much money is earned per hour worked.
Read the article → GuestsUse Guestrix to understand your guests' behaviour
Discover how Guestrix can help you understand your guests' behaviour to fine-tune your restaurant and grow profitability through tailored…
Read the article → Guest satisfactionGuest satisfaction
Guest satisfaction is often measured through direct customer feedback, NPS measurements (Net Promoter Score), and online reviews.
Read the article → ProductCharts for flexible data visualisation
The charts in Guestrix give restaurant owners and managers a powerful tool to visualise complex data and make it easier to understand. It…
Read the article → OperationsGuide: How to run your restaurant efficiently
Learn to run your restaurant more efficiently with the help of clever technology and data analysis. Follow our five-step guide to make the most of…
Read the article → ProductDynamic and tailored leaderboards
Guestrix leaderboards give your staff an instant overview of the most important performance areas. These dynamic lists help you prioritise…
Read the article → Guest satisfactionNPS - guest feedback that gives you real insights
Do you really want to understand what guests think – and why they come (or don't come) back? With Guestrix and WaiterAid's NPS integration you get…
Read the article → ProductKPIs and KPI widgets
KPIs and performance indicators, or KPIs (Key Performance Indicators), are crucial tools for measuring a restaurant's success. These…
Read the article → StaffLabour cost per hour worked
This metric shows total labour costs divided by the total number of hours worked.
Read the article → StaffLabour cost percentage - labour cost as a percentage of revenue
Labour cost as a percentage of a restaurant's revenue is called the labour cost percentage. It indicates how large a share of the restaurant's total revenue…
Read the article → Food costFood cost percentage - food cost as a percentage of revenue
Food cost as a percentage of a restaurant's revenue is called the food cost percentage. It shows how large a part of the restaurant's total revenue is…
Read the article → Data analysisReal-time analysis tailored to your restaurant
Having your ear to the ground and reacting quickly to market changes used to be enough to run a successful restaurant, but now it's becoming…
Read the article → ProductRestaurant dashboards in 2 minutes – build your own in Guestrix
With the new Guestrix dashboard builder you easily create your own dashboards. Choose exactly which widgets you want to see, place them as you like and create a…
Read the article → StrategySet SMART goals for your restaurant with Guestrix
Learn how to set SMART goals for your restaurant with the help of Guestrix to streamline operations, motivate staff and improve…
Read the article → Average checkAverage check
The average check is calculated by dividing total revenue by the number of bills issued.
Read the article → Average checkAverage check per guest
This metric works out total revenue divided by the total number of guests.
Read the article → ProfitabilityContribution margin - the difference between the selling price and the purchase cost
The contribution margin is the difference between the selling price and the purchase cost of an item. To work effectively with contribution margin, you should…
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