Tips to Get the Most from Analytics++

Build a routine around one clear question at a time. Start with the correct restaurant, period and data scope.

During service

Follow Live and compare with the same weekday last week up to the same clock time. A daily target can help focus sales follow-up. It covers the whole restaurant and is visible to everyone who can see Analytics.

Each week

1. Read Översikt and Periodjämförelse for two comparable periods. Look at both tab count and average ticket.
2. Open Lönsamhet and read the operating contribution view. Check data warnings before interpreting what remains before other expenses.
3. Compare scheduled and worked hours in Bemanning & kostnad. A higher cost ratio alone does not determine whether staffing was appropriate.
4. Read Svinn and follow up recurring items and reasons. No records does not mean no waste.

Each month

Review Menyanalys. Read volume and margin together and try a price scenario with your own volume assumptions. Make a focused change, then follow up a comparable period. Check the budget year in Lönsamhet and booking patterns in Bokningar.

Keep cost prices, payroll inputs and time entries current. Margins use current cost prices, so a historical period can change when prices change. Save an export with its period and filter information when making decisions.

Check the VAT basis: sales columns may include VAT while margins exclude it. Do not combine goods cost and labor cost percentages without checking their denominators.