Analysis reportJuly 1, 2026
Restaurant KPI Dashboard
- Source
- sample-data.csv · 7 rows
Prime cost
58.2%
-1.1ppFood cost %
29.4%
-0.6ppAvg. check
$34.60
+$1.20Covers (week)
1,842
+6.1%Covers by day of week
Sample data — last week
Restaurant KPI dashboard
Restaurant profitability lives and dies on prime cost — food plus labor as a share of sales. A weekly dashboard with prime cost, average check, and covers by day catches margin drift while the month can still be saved.
Live render with sample data — upload your own export and this structure regenerates from your numbers, with the computation attached to every figure.
The restaurant KPIs that matter, defined
- Prime cost
- Food + beverage + labor cost as a share of sales. Under 60% is the standard full-service target; every point saved is a point of profit.
- (COGS + Labor) ÷ Sales × 100
- Food cost percentage
- Cost of goods sold divided by food sales. Track weekly against theoretical cost to catch waste, theft, and portion drift.
- COGS ÷ Food sales × 100
- Labor cost percentage
- Total labor including taxes and benefits divided by sales. Schedule against forecast covers, not hope.
- Average check
- Sales divided by covers. The upsell metric — server-level tracking turns it into a coachable number.
- Sales ÷ Covers
- Table turnover
- Parties served per table per service. Paired with average check, it caps your theoretical revenue ceiling.
Frequently Asked Questions
Everything you need to know about using AnalyzeData.
Prime cost weekly above all, decomposed into food and labor percentages, plus average check, covers by day, and table turnover. That set covers margin and volume in five numbers.
Export sales and labor data from Toast, Square, or your POS as CSV, upload, and ask for the weekly review. Prime-cost math runs on the actual rows, with the computation attached.
Weekly. Prime cost is food, beverage, and labour as a share of sales, and reviewing it weekly catches margin drift while the month can still be saved, whereas a monthly close only tells you the damage after it is done. Track food cost weekly against theoretical cost to catch waste, theft, and portion drift, and schedule labour against forecast covers rather than hope.
Under 60% of sales is the standard full-service target, because prime cost is the largest controllable block of the P&L and every point saved drops through to profit. Read it decomposed into food cost percentage and labour cost percentage so you know which half is moving; a food-cost spike from waste or portion drift calls for a very different response than a labour-cost spike from over-scheduling.
Build your restaurant KPI dashboard
Upload the export you already have — the dashboard computes itself, verifiably.
Open the workspace