In a restaurant group, the question “which outlet is doing best?” sounds easy and is not. Each outlet has its own location, customers and size. Comparing outlets fairly means choosing the right indicators and the right benchmark.
Compare with the group average, not just the total
Absolute sales always favour the large outlets. It is more useful to see each outlet against the group average and against its own history: whether it grows more or less than the rest and whether its average check is above or below.
Recommended indicators
- Sales growth against last year, as a percentage.
- Checks and average check, to know whether the difference is footfall or spend.
- Sales by time slot, because two outlets with the same sales can have very different patterns.
- Product mix: how much the most profitable families weigh in each outlet.
- Cash discrepancies, as an indicator of operational quality.
Comparable periods
Always compare equivalent periods and take into account openings, refurbishments or temporary closures, which distort any comparison.
From data to conversation
The goal is not a ranking but spotting good practices: if one outlet sells more mid-morning coffee or raises its dinner check further, what does it do differently that the others could copy?
In Keymets
The outlets report in Keymets F&B compares each outlet with the group average, and the outlet detail report lets you analyse any metric by date, shift or hour. See also sales by time slot.