• Defining goals. Before setting KPIs, we clearly formulate the tasks of the restaurant business. If you want to increase revenue, improve service, or reduce costs, the direction of development depends on the goals. KPIs will become a tool to achieve them.;
• Selection of criteria. KPIs related to sales, such as the average receipt or the number of orders, are suitable for revenue growth. Customer satisfaction indicators and speed are important for improving service.;
• Realistic. Set achievable criteria. Impossible goals demotivate the team. Evaluate the team’s capabilities and formulate ambitious but realistic goals.;
• Individual and team KPIs. The former evaluate the contribution of a particular employee, the latter evaluate the collective efforts. Both types are important for balanced restaurant staff management.;
• The connection with the reward. It can be a bonus, a bonus, or a career boost. Employees should realize that their work brings tangible results.;
• Feedback from employees. Find out their opinion about the fairness of criteria, difficulties in achieving goals, and suggestions for improvement.;
• Flexibility of the system of key indicators. The business environment is dynamic, and KPIs must adapt to changes. Review them periodically to stay relevant.

• The average receipt. Reflects the ability to sell additional meals and drinks;
• The service speed. Shows the efficiency of order fulfillment;
• The level of customer satisfaction. It is measured by guest reviews.

  These indicators will help you evaluate the waiters’ work and identify areas for improvement.

• The number of complaints. Measures the percentage of negative customer reviews. A lower value indicates a high level of service.;
• The average time to solve problems. It shows how quickly emerging issues are resolved. Quick response improves the reputation of the institution;
• Meeting service standards. Evaluates compliance with established procedures and standards. This includes friendliness, neatness, and professionalism.;
• Financial discipline. Monitors the timely payment of bills, bookkeeping, and budget compliance.

  These indicators should reflect the ability to manage processes and provide high quality service.

• Cooking time. Measures the average cooking time. A fast kitchen provides fast service;
• The percentage of refunds. Determines the proportion of dishes returned by the customer due to non-compliance with standards. A low value indicates high quality;
• Compliance with the recipe. Controls the accuracy of following the cooking instructions. This ensures uniformity of taste and appearance of the dishes.;
• Optimization of purchases. Evaluates the effectiveness of purchasing products, minimizing waste, and maintaining inventory at the required level.

  KPIs for chefs and kitchen staff should focus on the quality of cooking and work efficiency.

Neon Alisa offers effective management automation tools, including setting and monitoring KPIs for restaurant staff. With this system, you can easily track employee performance, analyze data, and make informed management decisions. Start using Neon Alisa and take your establishment to a new level of success.