Sales forecast: An important key figure for planning
So far, all of the industry figures presented for the catering industry have dealt with expenses. A good figure for calculations in the catering industry is the moving average . This is often calculated for a longer period of time, for example for 19 weeks, i.e. a good four to five months.
To do this, first malta phone data calculate your income for the last 18 weeks. Then add the sum of the actual income from the last week. Now divide this amount by 19. This will give you your average weekly income for the last few months and allow you to estimate what sales you can expect in the coming weeks.
These figures are important for planning how many staff you will employ, for example. But also consider what seasonal fluctuations you can expect in the coming weeks. Holidays and Sundays with good weather may bring in more money for a restaurant, for example, but employees also have to be paid a holiday or Sunday premium .
If you want to run a restaurant or café successfully , you should not only pay attention to the classic metrics, but also keep an eye on the metrics from the digital world . These metrics include, for example, online reviews and the engagement of your guests on social media. Nowadays, online reviews, especially on Google , are an important factor in attracting new guests. Therefore, you should keep an eye on your business' average rating on Google and also regularly check the percentage of positive reviews. An online rating on Google of at least 4.3 stars is recommended. By recording comments and likes on social media (e.g. Instagram), you can also see how successful your social media strategy is.
Proportion of positive ratings = number of positive ratings / total number of ratings
Average rating = sum of all ratings / total number of ratings
Collecting and evaluating key figures in the catering industry
It is best if the data required to calculate the key figures is recorded daily. Sales for food and drinks as well as the number of guests should be revealed by the cash register system , and you can find out the employee hours from the duty rosters.
It should be clear who records the data. It doesn't always have to be the owner, but this task can also be carried out by the shift manager or the restaurant manager. When it comes to the use of goods, it is a good idea for the head chef to record this. Once the data collection step has been established, it usually only takes a few minutes a day.
In any case, you should always draw conclusions from your key figures . For example, if you see that certain dishes are never ordered and the ingredients for them are bought for free, it is best to remove the dishes from the menu completely . Or does one day of the week always cause more costs than income? Then that could be the ideal day off for yo