7 Restaurant Numbers to Check Every Week (and What to Do About Them)

Most restaurant reports are full of charts nobody acts on. You only need a handful of numbers, checked once a week, to make better decisions about the menu, staff and offers.

1. Sales vs last week. Compare like with like — this week against the same days last week — so a slow Monday doesn’t look like a crisis.
2. Number of orders and average bill. Sales can grow from more guests or bigger bills. Knowing which tells you whether to market more or upsell more.
3. Busiest hours. Put your strongest staff on the peak hour, and start prep an hour before it.
4. Busiest and quietest days. Run offers on quiet days, not on Saturdays when you are already full.
5. Top dishes by sales, not count. A ₹60 chai sells more cups than biryani, but biryani may carry the bill. Rank by money earned.
6. Dishes that barely sell. Improve the photo and description, promote them, or take them off the menu to speed up the kitchen.
7. Lost orders. Cancelled, rejected, expired and uncollected orders are money you almost had. If the number grows, find out why.

Returning guests: the bonus number

If guests leave a phone number when ordering, you can see what share of them have ordered before. A rising share means your food and service are bringing people back — the best sign of a healthy restaurant.

Get these numbers without spreadsheets

Shopifire’s Dashboard and Analytics show all seven, counting only real sales (cancelled and unconfirmed orders are listed separately), in Indian time. See your own numbers once orders start flowing.