Guests by servers

Description: This chart shows the number of guests served by each waiter over time. This is an informative chart. The table below the chart shows metrics on each server working on a selected shift.

List of servers

Start Time: Time of the first seated party by the waiter.

End Time: Time of the last released party served by the waiter.

Working Minutes: Number of minutes between Start and End time.

Table turn rate

Description: Average number of tables served by waiters on every paid hour. Calculated as 60 * Tables Served / Working Minutes during the day. This metric tells how efficient the serving is at the restaurant. For example, if this value is 2.0, it means that owners will pay half of the waiter's hourly rate from each table bill. The bigger this number, the cheaper the table serving.

KPI: The goal is calculated as the daily average table turn rate for the same day of the week. 

Trend: Tthe bigger this number, the cheaper the serving fees.

Total guests served

Description:

Servers efficiency

Description: The chart shows how effective the servers are. The X axis X represents the average server's turn rate. The Y Aaxis Y represents the maximum number of tables a server can serve at the same time. The size of the circles corresponds to the total number of guests served by the waiter during the day. The mMost efficient waiters are in the right top right corner.  

Note: Servers in the left bottom left corner were not effectively used not effectively. They were expensive for this shift. 

Table utilization

Description: This chart shows the utilization of each table. The column "table seating efficiency" shows how effectively a table was used. And "table utilization by time" tells the percentage of time a table was used. When "utilization by seats" for a table is 100%, it means that the table was always booked by parties with a number of people equals to the table size. When "utilization by time" for a table is 100%, it means that the table was booked back-to-back during the whole day back to back.

Total tables in use

Description: This chart shows the number of tables that are occupied. The line represents the total number of available tables in the restaurant. 

Table cover utilization

Description: This shows the percentage of the restaurant’s capacity that was used for the day. Calculated as the number guests served during the day divided by the shift's capacity. Shift capacity - is the maximum number of guests a restaurant can serve during the day, assuming that actual table turnover is equal to the estimated. 100% means that all tables in the restaurant were seated back-to-back during the whole day.

KPI: Goal is calculated as the average cover utilization for the same day of the week. Average is calculated based on last 3-month history.

Trend: The higher the number, the better.

Max tables in use

Description: Maximum number of occupied tables at the same time throughout the day. 

KPI: Goal is calculated as the average of the daily maximum for the same day of the week. Average is calculated based on last 3-month history.

Trend: The higher the number, the better.

Floor efficiency and utilization

Description: This chart shows the performance of different table tops during the day. The X axis represents the average "seating efficiency" and the Y axis represents the average "table utilization". The size of the circle represents the number of guests served by the table during the day. 

Note: The most effectively used table tops are in the top right corner. The least effectively used table tops are in the bottom left corner. Table tops in the bottom left corner need attention, because they are not working. Tables at the bottom are not occupied most of the time during the day. Tables on the left side are not fully occupied most of the time when they are in use.

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