Plenty of restaurants track sales and stop there. But revenue alone hides the truth — a busy night can still lose money if food cost and waste are out of control.
The numbers to watch
- Revenue and average ticket — how much, and per order.
- COGS and gross margin — what you keep after food cost.
- Top and slow sellers — what to promote and what to cut.
- Payments and tips — by method, and per staff member.
From data to decisions
Read reports weekly, not just at month end. A quick look at margin by dish and low-stock value each week catches problems while they are still small — and CSV export makes sharing with your accountant painless.
