The average check is one of the simplest indicators to calculate and one of the most useful for understanding a restaurant. Together with the number of checks, it explains almost any change in sales.
How it is calculated
Average check = total sales ÷ number of checks. If you want spend per person rather than per table, divide by the number of covers (if the POS records it).
Why it must be read together with the number of checks
When sales drop there are two possible explanations: fewer guests come in (checks go down) or each guest spends less (the average check goes down). The action is very different in each case: in the first you need to attract people; in the second, review the menu, prices or the way you sell.
How to analyse it properly
- By outlet: each outlet has its own customers; compare each one with its own history and with the group average.
- By time slot: a breakfast check is not comparable with a dinner check. Looking at it by hour avoids misleading conclusions.
- By day of the week: always compare Monday with Monday and Saturday with Saturday.
- Against last year: separate the price effect (you raised menu prices) from the mix effect (different products are selling).
Levers to raise it
- Suggest add-ons that fit: drinks, dessert, coffee.
- Review the menu with data: highlight the products with the best margin and popularity.
- Adapt menus and formats to each time slot.
- Train front-of-house staff with the data from their own outlet.
Raising the average check should never come at the cost of losing guests, which is why both indicators should be watched together.
How we track it in Keymets
In Keymets F&B the average check appears on the home page and can be broken down by outlet, shift, hour and day, always against last year. To see which products drive it, read menu engineering with data.