Your POS already saves what you need to run a sharper place. Which dishes sell. When the rush hits. What a discount really costs. Where stock goes missing. Analytics is just the habit of reading that and acting on it. Here are the reports worth your time, and the call each one helps you make.
Five minutes on your phone with the morning chai. Do just that, and you’re ahead of most owners in town.
Put how often a dish sells next to what it earns you. You’ll need recipe-level food costs for the second half. Now each dish drops into one of four boxes:
Do this once a quarter. Menus pile up dogs when you aren’t looking.
An hourly sales curve tells you when your rush starts. Not when rushes start in general. Yours. Build shifts and prep counts around that curve. If your kitchen runs a kitchen display system, you also get prep times. Those tell you whether slow service is a staff problem or just one slow dish.
Food cost % is what you used, divided by food sales. Check it weekly and watch the slope. A slow climb means one of three things. Your supplier raised rates, your portions are drifting, or stock is walking out of the door. The should-have-used against did-use report tells you which one it is.
None of this needs a spreadsheet, so long as your systems talk to each other. Billing Rasoi turns your bills and stock into these very reports. Daily dashboards, profit per item, hourly curves, food cost trends. Every outlet, on your phone. Have a look at the reporting features, or start a free trial on your own sales data.
GST billing, KOT, inventory, and QR ordering — one platform built for Indian restaurants.
