Ten metrics to watch in your restaurant every week to know whether you are profitable
You do not need a complex dashboard; you need ten numbers reviewed each week in ten minutes. If one drifts, you know where to look.
The ten metrics
Each metric has a meaning and a question:
| Metric | What it tells you |
|---|---|
| Weekly sales | Are we growing or shrinking? |
| Average ticket | Do we sell enough per customer? |
| Number of tickets | How many customers did we serve? |
| Food-cost % | Are recipes and purchasing under control? |
| Labour % | Is staffing right for sales? |
| Waste % | How much material do we lose? |
| Void and discount % | Is there leakage or misuse? |
| Table turnover | How many times is a table sold at peak? |
| Most profitable items | What should I promote? |
| Repeat customers | Do customers come back? |
Where to read them
RAWA has daily and weekly sales reports, best sellers, profit and loss and recipe costs, a void log, and loyalty data for repeat customers, so you gather most of these metrics from the system itself without Excel. A few (like table turnover) you calculate from dine-in tickets.
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Try RAWA in your restaurant
A 100% Arabic-first cloud restaurant system — an offline-capable POS, kitchen display, QR menu, inventory & recipes, and accounting with e-invoicing (JoFotara) on every plan.
Start a free 7-day trial — no cardCommon questions
How often should I review the metrics?
Weekly, with some numbers (sales, waste) daily.
What is the most important metric?
Food-cost % together with labour %; their sum drives most of your profit.
Do I need a special dashboard?
No, system reports are enough for most restaurants.
Should I compare with other restaurants?
Compare yourself over time first before any external comparison.