How to make a catering report
In the catering industry, data analysis is the key to improving operational efficiency. A clear catering report can help managers understand business conditions, optimize costs, and formulate marketing strategies. This article will structure the method of making catering reports, and combine them with popular topics and hot contents on the entire network for the past 10 days to provide you with practical reference.
1. Core data module of catering reports
Catering reports usually contain the following core data modules, which can be presented in table form:
| Data module | Indicator description | Source of data |
|---|---|---|
| Turnover | Total daily/monthly income | Cashier system |
| Cost Analysis | The proportion of food, labor, rent, etc. | Procurement records/financial systems |
| Dishes sales | Top 10 best-selling/unselling dishes | Ordering system |
| Customer Analysis | Unit customer price, turnover rate, repurchase rate | Membership System/CRM |
2. Relevant analysis of recent hot topics
According to the popularity monitoring of the entire network, the three most concerned topics in the catering industry have been related to report production in the past 10 days:
1."Prepare food safety"(Hot search index: ★★★★★☆)
Need to add to the reportFood traceability recordsandSupplier evaluation data, it is recommended to add new forms:
| Supplier name | Food pass rate | Number of complaints |
|---|---|---|
| XX Fresh | 98.7% | 2 |
2."Career consumption downgrade"(Hot search index: ★★★★★★)
Need to focus onPackage sales shareandTrends of per capita consumption, it is recommended to add line chart data to the report:
| month | Per capita consumption | Package ratio |
|---|---|---|
| May | ￥68 | 42% |
| June | ￥62 | 57% |
3.“AI Ordering System”(Hot search index: ★★★☆☆)
New additions are availableEfficiency of smart device usageAnalysis modules, for example:
| Equipment Type | Average daily usage times | Failure rate |
|---|---|---|
| Self-service ordering machine | 83 times | 1.2% |
3. Practical steps for report production
Step1 Data acquisition
• The cashier system exports the original CSV format data
• Manual recording of supplementary data (such as passenger flow count)
• Third-party platform data (takeout platform, review website)
Step2 Data Cleaning
• Remove duplicate/invalid orders (such as test orders)
• Unified unit of measurement (such as converting "kilogram" into "kilogram")
• Outlier value processing (such as sales fluctuations exceeding 500% need to be reviewed)
Step3 Visual rendering
The following combinations of tools are recommended:
•Basic Report: Excel Pivot Table
•Dynamic board: Power BI/Tableau
•Mobile view: DingTalk/Enterprise WeChat Plugin
4. Typical report template examples
Daily example:
| XX Restaurant Management Daily (2023-06-15) | |||
|---|---|---|---|
| Total turnover | ￥12,850 | Target completion rate | 89% |
| Cost rate | 38.7% | Turnover rate | 2.8 times |
| TOP3 dishes | 1. Braised pork (42 parts) 2. Steamed fish (35 parts) 3. Vegetables (28 parts) |
5. References to the latest industry trends
Based on recent hot topics, it is recommended to add two innovative modules to the report:
1.Carbon emission tracking(Respond to the "dual carbon" policy)
2.Short video traffic effect(Contains Douyin life service data)
By combining structured data presentation and hot spots, catering reports can not only reflect the current business situation, but also become a strong support for strategic decision-making. It is recommended to generate basic reports every week, conduct in-depth analysis every month, and adjust business strategies in a timely manner.
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