What we review
Five blocks, from sales to the bottom line.
- Sales: by day, by service and by channel (dining room, bar, delivery), with average check and guest count.
- Product cost: purchasing, suppliers, inventory and waste.
- Labour cost: hours, schedules and sales per labour hour.
- Menu: which dishes sell most, which leave the most margin and whether recipe costs are up to date.
- Fixed costs and break-even: how much you need to sell each month to avoid a loss.