Total number of guests

Description: Columns represents a number of guests over time grouped by party type: reservation, waitlist or walk-in. The line shows the accumulated number of guests currently seated in the restaurant.

Total seated guests

Description: Total number of guests seated during the day.

KPI: Goal is calculated as an average number of guests seated during the shift on the same day of the week. Average is calculated based on last 12-month history.

Trend: The higher the number, the better.

Total cancellations

Description: Total number of reservations on this shift that were canceled.

KPI: Goal is calculated as an average number of daily cancellations during the shift on the same day of the week. Average is calculated based on last 12-month history. 

Trend: The lower the number, the better.

Seating efficiency

Description: This metric shows how effectively the table capacity is utilized. It is calculated as an average ratio of total number of guests seated to a table’s capacity (number of chairs). 100% means that each time, a party of N people is seated to a table with N chairs. 

KPI: Goal is calculated as an average daily seating efficiency on the same day of the week. Average is calculated based on last 12-month history. 

Trend: The higher the number, the better.

Note: If this number is low, there are two reasons for that: 1) Host seats parties at bigger tables than they should be seated at. And in that case, the host should be taught to pick as small a table as possible. 2) Table configuration does not correspond to the restaurant's spirit / style or to the community's habits. For instance, owner planned to host big parties and bought big tables, but community is family oriented and mid-sized tables are in demand.

Server utilization

Description: This metric shows how effectively a server's hours were utilized. It is calculated as a ratio of serving hours to the total hours the server billed to the shift. 100% means that server had parties to serve back-to-back throughout the day. 

KPI: Goal is calculated as an average daily server utilization on the same day of the week. Average is calculated based on last 12-month history.

Trend: The higher the number, the better.

Note: If this number is low, it means that there were too many servers on the shift. Managers should optimize server assignments based on the weekday stats.

Longest wait time

Description: This metric shows the longest wait time, in minutes, during the day.

KPI: Goal is calculated as an average daily wait time on the same day of the week. Average is calculated based on last 12-month history.

Trend: The lower the number, the better.

Note: If this number is high and seating efficiency is low, it means that the problem is in the table configuration. If this number is high and seating efficiency is high, it means that the restaurant needs more capacity or faster service.

Total no-shows

Description: This metric shows how many reservations didn't show up and didn't cancel their reservations.

KPI: Goal is calculated as an average daily number of no-shows on the same day of the week. Average is calculated based on last 12 -months history.

Trend: The lower the number, the better.

Total walk-aways

Description: This metrics shows how many people didn't come back to the restaurant after being placed on the waitlist.

KPI: Goal is calculated as an average daily number of walk-aways on the same day of the week. Average is calculated based on last 12 -months history.

Trend: The lower the number, the better.

Max guests at a time

Description: This metrics shows the number of people seateding in the restaurant at its peaka pick. 

KPI: Goal is calculated as an average daily maximum on the same day of the week. Average is calculated based on last 12 -months history.

Trend: The higher the number, the better.

Turnover estimate error

Description: This metrics shows the discrepancy between the estimated table turnover to the actual. It is calculated as 95 percentile of the all discrepancies during the day. Discrepancy is calculated as the ratio of the difference between actual and estimated turnover compared to estimated. Ppositive 100% means that, in most cases, the actual table turnover was 2x longer than estimated. Negative 100% means that the actual table turnover was 2x shorter than estimated. 

KPI: Goal is calculated as an average daily average error on the same day of the week. Average is calculated based on last 12 -months history.

Trend: The closest to ZERO, the better.

Note: If this metric is too high, then there is a risk that people coming in with a reservation will have to wait for their table to be ready. If this number is too low, then there is a risk of severely underutilizing the restaurant's capacity (too many empty tables during the day).

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