Data without insight is just noise. Here are the metrics every restaurant owner should track — and what to do with them.
Revenue Metrics
Average Order Value (AOV)
Track how much each table spends on average. If your AOV is declining, look at your menu engineering, upselling strategies, and portion sizes.
Revenue Per Available Seat Hour (RevPASH)
This metric combines revenue with capacity utilization. It tells you not just how much you are making, but how efficiently you are using your space.
Food Cost Percentage
Keep this between 28-35% for most restaurants. If it is creeping up, review supplier costs, portion sizes, and waste.
Operational Metrics
Table Turnover Rate
How many times each table is used per service period. Higher turnover means more revenue from the same space.
Average Service Time
From seating to payment. Track this to identify bottlenecks — is it the kitchen, the payment process, or something else?
Order Accuracy Rate
Every wrong order costs you money in wasted food and customer dissatisfaction. Aim for 98%+ accuracy.
Customer Metrics
Return Rate
What percentage of customers come back within 30 days? This is your strongest indicator of overall satisfaction.
Peak Hour Distribution
Understand when your restaurant is busiest to optimize staffing and inventory.
Most Viewed vs Most Ordered
On your digital menu, track what people look at versus what they order. High views but low orders might indicate a pricing or description issue.
Using QFLOW Analytics
QFLOW's analytics dashboard provides all these metrics in real-time with visual charts and trend analysis. Set up alerts for when metrics fall outside your target ranges, and use the data to make informed decisions about menu changes, staffing, and marketing.