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KPI's
Key Performance Indicators, F&B CC, lesson 4
| Term | Definition |
|---|---|
| Seat turnover | Covers within a defined meal period / Covers in the operation |
| Restaurant occupancy | (Covers within a defined meal period / Covers in the operation) / (total service cycle / total shift or service minutes) * 100 |
| Table Turnaround Time | (Seating Time Table 1 + Seating Time Table 2 + … + Seating Time Table n) / n |
| Internal vs. external guests | Obtained through payment methods (cash or credit card against house account) |
| Retention rate ratio or In-House capture ratio | Hotel guest customer meal period / Total Hotel guests in house |
| Reservations % | Reservation covers / Total covers served |
| Walk-in % | Walk-ins / Total covers served |
| Return guest % | Return guest covers period / Total covers served period |
| Meal Period Split % | Total Revenue Meal Period / Total Revenue Department |
| Party size | Total x-tops period / Total parties (tables) served in period |
| Sales and sales projections compared to investments | Total Revenues first year / Investments = ratio of 1 or > 1 |
| Sales per m^2 | Total sales revenues / Total m^2 |
| Sales mix % | Total Food (or Beverage) / Total Revenue |
| Average check (by meal period, by department) | Total Food (or Beverage) sales revenues / Total covers |
| Revenue per seat | Total Revenue / Total Seats |
| RevPASH (Revenue per available seat per hour) | Occupancy (%) / Average F&B Check |
| Food or Beverage Costs | Total Food (or Beverage) Costs / Total Food (or Beverage) Revenue |
| Labor Costs, Prime Costs, Operational expenses | Total costs period / Total Revenues period |
| Average Inventory | (Opening inventory + Closing inventory) / 2 |
| Inventory turnover rate | Cost of food sold / Average Inventory |
| Age of inventory | Days in month / Inventory turnover rate |
| Dish cost (profit margin) | Total ingredient cost / Net Sales Prices |
| Breakeven Analysis | Fixed Costs / (Average F&B Check – (Total variable cost / Covers)) = … covers |
| Cost of Goods Sold | Opening Inventory + Purchases - Closing Inventory |
| Pricing Factor | 100% sales price / desired product cost % |
| Price Range (omnes principle) | Most expensive Item / Least Expensive Item <= 2.5 |
| Supply / Demand Ratio (Omnes Principle) | Average check / Average Menu Price |
| Yield percentage (Yield tests) | (Servable weight / original weight) * 100 |
| Yield Cost (Yield tests) | (Purchase Price / Yield percentage) * 100 |
| Number of portions (Yield tests) | (Original Quantity * Yield Percentage) / Portion Size |
| Average days of inventory on hand | Ratio of Inventory Turnover * Days in month |
| Sales Revenue $ per Inventory $ | Total Revenues Earned / Average Monthly Inventory |
| Operational efficiency ratio | Actual food cost / standard food cost |
Created by:
IsabCamp
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