Restaurants should determine the most appropriate liquidity turnover rate and compare it with the actual turnover rate. The turnover rate is too low and the liquidity is insufficient. Once the operating income drops, catering enterprises may face the situation of insufficient funds.

2. Store utilization rate

The reasonable occupied area of each restaurant is calculated according to the number of customers accommodated and the area required by each person, so we should pay full attention to the seasonality of business and develop the market in the off-season.

3. Demand for dishes

To determine the catering demand, it is required to consider the supply of raw materials, the production capacity of the kitchen and the situation of guests, pay attention to the sales structure of various dishes, and avoid that some dishes are in short supply and some dishes are left unattended.

4. Gross profit margin and cost ratio

Gross profit margin refers to the ratio of product sales gross profit to product sales amount, which is an index reflecting product sales profitability. Cost rate is the ratio of raw material cost to product sales, and it is an index reflecting the ratio of raw material cost to sales. If the actual cost rate is higher than the standard cost rate, it means that the purchase price of raw materials is too high or the consumption is too large, and measures should be taken in time to reduce the actual cost rate. If the actual cost rate is lower than the standard cost rate, it means that the sales price is inconsistent with the actual value, and the reasons should be found out.

5. Customer churn rate

Operators should pay attention to analyze what kind of customer traffic speed is appropriate. If it is found that the customer turnover rate is reduced, it is likely to be caused by seasonal reasons, reduced service quality, high price or poor food quality.

6. The guest's consumption level

The consumption level of guests is an important data to grasp the market situation. Restaurants should strive to improve the per capita consumption level without reducing the total sales volume and customers. Due to rising prices, the maximum consumption has increased year by year, but restaurants can also try to control the increase of maximum consumption by adjusting menus, rationally purchasing and creating new service items. This can stabilize the price level and ensure the business of "regular customers".

7 Length of business hours

Business hours are the embodiment of enterprise's service ability. Restaurants should determine the daily opening and closing time and special dining time according to customers' needs to control operating costs.

8. Per capita income

Per capita sales reflect the level of labor efficiency of various catering stores. The high per capita income shows that the restaurant has high labor efficiency and low labor cost. On the contrary, it shows that the labor efficiency is not ideal and the labor cost is high.