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We took the standard R-Keeper report package and they tailored it to us on top of that. It all just works.
Solutions
Business analytics for restaurants and cafés
The till tells you how much you sold. It does not tell you why one site earns less than another running the same menu. These reports put every site in one table.
Accounting vs analytics
Accounting
The till tells you how much you sold. It does not tell you why one site running the same menu earns less than another — that needs turnover, cost of sales, wastage and labour costs in one table.
Turnover from the till systemProduct costWastageShift rotas = a single number?
Business analytics
For a restaurant group it is usually the first time every site can be seen side by side on the same measures. The management reports refresh themselves, so food cost is watched weekly rather than worked out at month end.
Rivilė / FinvaldaR-Keeper till system
Joined up overnight Food cost by site, every week The figures worth watching
Food cost by site
A restaurant's number-one figure, and the hardest to watch without analytics. A difference between sites running the same menu is nearly always a management question.
Average basket and number of transactions
Together they explain the change in turnover: did more guests come in, or did they order more.
Turnover by hour and day
When the customers actually arrive. Matching the shift rota to the hourly pattern is one of the fastest-paying changes there is.
Labour cost as a share of turnover
A restaurant's second-largest cost. Broken down by hour, it shows not that the rota is too big in general, but exactly which hours are overstaffed.
Menu profitability
Which dishes bring profit and which only bring turnover. That decides how the menu is built and what goes on promotion.
Wastage
The gap between theoretical and actual food cost nearly always hides here — spoilage, portion sizes, mistakes in the kitchen.
How it looks in the report
How to read the report
01
Food cost by site
Food cost by site is shown next to the theoretical figure — the gap between them is what can be recovered. A site where actual food cost runs several points above theoretical has a specific cause, not a worse market.
02
Footfall and staffing
Turnover by hour and day shows the real pattern of trade, and the labour cost view beneath it shows which hours are overstaffed. Between them, these two blocks are usually what changes the rota.
03
Menu and wastage
Menu profitability separates the dishes that bring turnover from the ones that bring profit. Wastage by cause closes the loop: spoilage, portion size and kitchen errors are three different problems with three different answers.
Where the data comes from
- the till system (R-Keeper or another)
- the accounting system
- loyalty scheme and promotion data
- shift rotas, for the labour cost
Read access The connection is read-only — the reports read your data, change nothing, and never write back to your systems.
What people usually notice first
- 1 One client running several cafés spotted exactly this way that food cost at one site was markedly higher than at the others, even though the menu was identical. In separate till reports it is next to impossible to see.
- 2 The second common finding is the hours when there are too many staff on the floor. Adjusting the rota costs nothing and pays for itself immediately.
Related: R-Keeper analytics
Analitika360 client stories
Data that helps you decide
See how companies like yours put Analitika360 reports to work in Power BI.
Where to start
Most people start with a ready-built report set, which connects to your accounting system within a few days, and add the industry-specific reports as a second stage. Describe your situation and we will tell you what would work best in your case.