Restaurant Analytics
DinePilot · dinepilot.in
Week ending: ______________ Reviewed by: ______________
| Metric | How to calculate | This week | Last week | 4-week avg |
|---|---|---|---|---|
| Covers | Guests served | |||
| Average order value | Sales ÷ bills | |||
| Spend per head | Sales ÷ covers | |||
| Table turnover (dinner) | Covers ÷ seats | |||
| Labour cost % | Labour ÷ sales × 100 | |||
| Lunch share of sales | Lunch sales ÷ total × 100 | |||
| Top 5 items (units) | ||||
| Bottom 5 items (units) |
The two numbers that moved most this week:
______________________________ → action: ______________________________
______________________________ → action: ______________________________
Month: ______________ Stock counted on: ______________
| Metric | How to calculate | This month | Last month | Usual range |
|---|---|---|---|---|
| Food cost % | (Opening stock + purchases − closing stock) ÷ food sales × 100 | 28–35% | ||
| Beverage cost % | Beverage cost ÷ beverage sales × 100 | |||
| Labour cost % | Total labour ÷ sales × 100 | 18–28% | ||
| Prime cost % | (Food + beverage + labour) ÷ sales × 100 | under 60–65% | ||
| Wastage % of food cost | Recorded wastage ÷ food cost × 100 | |||
| Repeat guest share | Returning covers ÷ total covers × 100 | |||
| Break-even covers per night | Fixed costs ÷ contribution per cover |
Ranges are conventional industry working guides for Indian full-service restaurants, not survey findings. Your own trend matters more than the benchmark. General information, not financial advice — check anything touching tax or statutory reporting with your accountant. Last reviewed 31 July 2026.