Key figures
A Key figure is a numeric value, often defined by transactional data, that represents a specific amount at a specific time. The source, unit, meaning and use is unique for each key figure.
Key figures:
Bill count
Each purchase in a Store results in a Bill being registered in a POS (Point of Sales) system like TradPOS or MPOS.
Bill count is the number of Bills processed from an individual store during a specific time period.
∑ Bill count
Food cost
A Bill contains one or more Orders and each Order contains a Product. Each Order contains information about the Store, Sales channel, Dining type, etc. Each Product also contains information about the cost for that Product.
The cost of a Product is only included if available in the POS that created the Bill. The cost can be set as a static value for that Product or a dynamic cost based on the individual ingredients for the Product.
The cost of a Product is defined using the default currency of the Organization.
¤ { Product cost }
Food margin
The margin related to food is calculated by subtracting the cost of the Product from the price of the Order. This means that the margin can be negative, if the price is less than the cost.
Net order value - Product cost
Gross bill value
The gross value of a Bill is the price on that Bill including VAT, discount and tips.
¤ { Net Bill price, VAT, Discount, Tip }
Gross order value
The gross value of an Order is the price on that Order including VAT, discount and tips.
¤ { Net order price, VAT, Discount, Tip }
Gross refund value
The gross refund value is equal to the gross order value, but exclusively for orders marked as a repurchase.
¤ { Net order price, VAT, Discount, Tip } : Order type = "Repurchase"
Net bill value
The net value of a Bill is the price on that Bill excluding VAT, discount and tips.
¤ { Net bill price }
Net order value
The net order value of an Order is the price on that Order excluding VAT, discount and tips.
¤ { Net order price }
Net refund value
The net refund value is equal to the net order value, but exclusively for orders marked as a repurchase.
¤ { Net order price } : Order type = "Repurchase"
Number of guests
If an organization keeps track of how many people are seated at each tabel when placing orders, the number of guests is the total number of people that were present at a table when the Bill was closed by a payment. The number is always counted at the bill close time, at the end of the table session.
∫ Guests
Order count
The Order count is the number of orders placed by customers, regardless of what Bill or table session it belongs to.
∑ Order count
Order discount value
The Order discount value is the amount of discount for an individual Order, if present. The currency of the discount is the same as the currency of the price on the Order.
¤ { Discount }
Preparation time
An Order goes through several stages before it is marked as completed. Some stages are;
Sent
Started
Finished
Packaged
Served
The preparation time is the time passed between sent and packaged.
The time is displayed as “minutes:seconds”.
𝚫t = Packaged - Sent
Routines on the use of a KDS can affect the statistics
How a KDS is used can change how accurate and effective the statistics for the preparation time of orders is.
If you prepare several orders at the same time and then mark them all as done, the times become less accurate since the time it took to get the orders done is then shared for all the orders.
Marking each individual order as started and finished can take more time, but is also more accurate.
We recommend deciding on how to handle the orders and the tagging on the KDS to suit your needs for both speed and accuracy.
Service time
An Order goes through several stages before it is marked as completed. Some stages are;
Sent
Started
Finished
Packaged
Served
The preparation time is the time passed between sent and served. If served is not available, packaged is used.
The time is displayed as “minutes:seconds”.
𝚫t = ( Served - Sent | Packaged - Sent )
Routines on the use of a KDS can affect the statistics
How a KDS is used can change how accurate and effective the statistics for the service time of orders is.
If you prepare several orders at the same time and then mark them all as done, the times become less accurate since the time it took to get the orders done is then shared for all the orders.
Marking each individual order as started and finished can take more time, but is also more accurate.
We recommend deciding on how to handle the orders and the tagging on the KDS to suit your needs for both speed and accuracy.