Better numbers for the next service review.

Field guides on no-shows, menu engineering, prime cost, delivery margins, seasonality, and guest loyalty — written for restaurant, café, and hotel F&B teams.

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KPIs

4 articles on KPIs

Each guide connects an F&B decision to the guest experience, the team workflow, and a number worth reviewing.

Explore the full guest journey →

Finance & operations · 7 min read

Prime cost: the weekly number that decides restaurant profit

Food, beverage, and labour together are the costs a manager can move this week. Here is how to track and act on them.

Food cost · Operations

A manager reviewing key performance indicators

Operations · 6 min read

RevPASH: measure your dining room the way hotels measure rooms

Revenue per available seat hour shows where capacity is wasted and whether table turns help or hurt your guests.

KPIs · Operations

Guest experience · 7 min read

Guest lifetime value: loyalty that rewards the right regulars

Stop giving the same discount to everyone. Recognise frequency, spend, and occasions, and measure the return on every reward.

Loyalty · Guest data

Marketing · 6 min read

Judge restaurant marketing by seated covers, not clicks

Follow each campaign through the booking to the attended visit, and send that outcome back to your ad platforms.

Marketing · KPIs