Dashboard, sales, product mix, menu engineering and finance
Analytics++ gives you deep insight into your restaurant's performance across nine analysis areas – sales, product mix, profitability, staff, bookings, and more.
All analytics pages share the same filter bar with date, comparison period, channel, payment method, and product group.
The starting point with KPI cards, sales over time, heatmap, and top lists.
Detailed sales analysis with time series, day parts, and daily detail view exportable to CSV.
Analyze which products sell and which are profitable with margin calculations and category tabs.
Classify your menu items into four categories based on popularity and margin to optimize your menu.
Full control over profitability with gross profit, food cost, discount analysis, and budget vs actual.
Set monthly revenue and labor cost budgets in Vendion Analytics. Actuals are compared to targets in the finance, labor cost, and overview reports – automatically, month by month.
Analyze how each register performs with sales, orders, average check, and tip statistics.
See how staff costs relate to revenue with calculations for base pay, unsocial hours, social fees, and vacation pay.
Compare two custom periods side by side with KPI cards, trend line, and expandable category analysis.
Analyze your booking system's performance with KPIs, charts, heatmap, and tables.
Most reports can be exported as semicolon-separated CSV files for further analysis in Excel or Google Sheets.
The Z-report is your daily register reconciliation – immutably logged with sequential numbering. In Analytics you see the history of all Z-reports and can analyze daily trends, reconcile VAT, and compare periods.
Vendion generates an XML export file per SKVFS 2021:16 that the Swedish Tax Authority can request during audits. Contains all receipts, control codes, Z-reports, and journal logs – ready to hand over in a minute.
Vendion calculates margins automatically based on cost prices. Food Cost below 35% is good, 35-40% acceptable, above 40% needs action.
All prices in Vendion include VAT. Food has 12%, alcohol 25%. Here we explain how VAT is calculated, shown in reports, and reconciled against booked VAT on accounts 2610 and 2620.
Discounts are tracked in fine detail – per item, order, register, and staff member. Perfect for analyzing campaign performance but also for detecting internal fraud like comp-and-friend discounts or staff "freeing" tabs.
AI Boss can give you quick answers to analytics questions about sales, food cost, occupancy, and product comparisons.
Weekly and monthly routines to maximize the value of Analytics++ – from daily overview to menu engineering.
Menu Engineering classifies each dish in a 2x2 matrix based on popularity and margin. Learn how to act on Stars, Plowhorses, Puzzles, and Dogs.
Deep dive into labor cost analysis with base wages, OB premiums, social fees, vacation pay, and share of revenue vs budget.
Compare any two time periods side by side – last week, last month, or same period last year.
Food Cost % (cost of goods as a share of sales) is the single most important cost metric. Swedish benchmark: 28-33 %.
Gross margin = sales minus cost of goods. Swedish restaurant benchmark: ≥65 % overall, with large variance per category.
Deep analysis of bookings: no-show rate, cancellation patterns, party size, popular times, and returning guests.
Measure sales per server, productivity per hour, tips per order, and upsell rate.
Download analytics data as CSV for Excel, PDF for printing and presentation, or SIE for accounting.
