Podcast 1 - Data in Restaurants
Every restaurant has data but does everybody really know about it and review it on a shift by shift or daily basis? We are going to take a six minute look into some of the most important areas of data within a restaurant.
1. Labor: Every restaurant has labor. Good or bad, we can all come up with a logical reason. If it is good, then it was a great sales day. Or Maybe, three people called out for that day or was it that the salary people all worked the shifts today? Either way, you have to look at your labor by the hour, shift, or day. If it is a bad labor day, we automatically look at salea. Yes, sales does fix everything but does it fix the poorly written schedule that was posted a week ago and never changed based upon the incoming daily sales? Was the schedule over scheduled in the first place? Maybe not. Did the person making the schedule add up the total cost of the scheduled employees before the schedule was posted? Maybe not, but either way, the schedule has to be looked at daily and it either has to be cut, remain the same or have staff called in and it is all based upon the sales.
2. Product mix: This is a daily data item to review. It;s simple. Run the report from the BOH system or the POS system in the front. The report will tell you what items you sold for the day. How many or each item? Were the sales from high or low cost menu items? Did you sell more food, liquor or wine? Each one helps or hurts the product mix. This data is highly important to the entire management team. One only has to run the report and interpret it to help with the management of the operation.
3. Daily sales reports: Knowing your 5-7 daily rolling average of sales helps you know your trends. By day, by week, or by meal period, it is your responsibility as a manager to know your sales expectations. There is no reason that you should not know what your average sales will be on a specific day. This is one of managements number one hgoal and it is to know your sales on a daily or shift by shift basis.
4. Average per person sales: Know it, learn it, and live it. This data item should be known by the entire management team and known by each shift. Sure, the lunch period will be different from the dinner meal period, but it is still a manager's responsibility to know the average sales for each person that walks into the restaurant.
5. Prime costs: Under 60% and you are making money. Over 65% and you are barely making money. More than 70% and you are working really hard for the landlord. It may not get better, but you have to control your costs of sales, and your payroll items. If not, you are missing our on important data within your business.
Summary: Know your restaurant data and Hungry Hospitality can assist you in training your entire team on this topic.