Restaurant Hourly Sales

Restaurant Hourly Sales


You can track the restaurant hourly sales per day to see at a glance where you stand. Also use the Labor Chart Q-007 to help determine an employee schedule. If you find it difficult to determine how many employees to schedule on any particular shift or creating a sales projection than this sheet is perfect for you.

The restaurant hourly sales sheet is very easy to implement,  it is all about creating a habit of recording numbers per hour Have the managers or maybe the cashier/greeter add up sales and customer counts, record the figures on the hour.

Maybe you have a POS system which will make it easier to find the restaurant hourly sales. Once you have several weeks of data than you should see patterns and trends in sales and customer counts. Use the restaurant hourly sales sheet to record power outages or reasons your sales have increased or decreased. With the information that you have collected you can construct a better employee schedule and sales projections mainly because you can pinpoint when your sales drops or increases. Managing labor is one of the most important factor in maintaining a healthy bottom line.

The two most important thins that you need to manage is food cost and labor cost.

Prime Cost

What is Prime Cost?  Why is its so important to my bottom line.

Prime cost is cost of sales (food and beverage) and payroll cost which includes payroll dollars before deductions, payroll taxes, worker’s compensation and benefits such as health insurance. Full service restaurant should
be in the range of 60% to 65% and quick service restaurant should be at 55% to 60%. 
Use those figures to monitor your prime cost.

Restaurants that are successful conduct a weekly food inventory and monitor the prime costs. The inventory food cost percentage should be around 25% to 32% depending on your menu mix and style of restaurant.

Labor cost should be between 20% to 35 %.  20% to 25% for hourly employees and 10% for management. Sales and how many employees are scheduled on any particular shift will cause your labor percent to fluctuate.

If you want to maintain the national average in food and labor percentages and have a healthy bottom line monitor and maintain those figures. Of course  WOW customer service and excellent food will help create repeat business.

Restaurant Hourly Sales 

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