7 KPIs Every Restaurant Owner Should Track Weekly

Most restaurant owners look at sales. The best look at seven numbers, every Monday morning.

The 7 KPIs

1. Sales by daypart and service — lunch vs dinner, dine-in vs takeaway.
2. Cost of goods sold % — food cost, beverage cost, target ~28–32%.
3. Labour % — total labour as a % of sales, target ~25–35%.
4. Prime cost % — COGS + labour, target <65%.
5. Average check size — track by service.
6. Covers — actual seats served vs capacity.
7. Cash position — cash on hand vs upcoming AP.

The dashboard

One page. Updated every Monday for last week. Shared with your GM and head chef. That’s the whole game.

Tools to make it easy

• POS daily sales export → Google Sheets / Looker Studio
• Xero / QuickBooks for COGS and labour
• Float for forward cash position

We build these dashboards for restaurant clients. Talk to AccoTiva.