43 metrics tracked

Every number in your report.
And why it matters.

No jargon. No accounting degree required. Just the numbers that keep your doors open.
The Big Picture Where Your Money Went What's Selling Drink Costs Team Costs Running Costs Trends & Timing Alerts & Actions
01
The Big Picture
The five numbers at the top of every report. If you read nothing else, read these.
What we tell you What it means Why it helps your business
You Brought In
The total money that came through your doors this month from all food and drinks sold.
You see immediately whether your business is growing or shrinking compared to last month.
You Kept
The money left over after paying for ingredients, staff, rent, and every other bill.
This is the real score. Revenue means nothing if there's nothing left at the end.
Of Every Baht
Out of every 100 baht a customer pays, how many baht you actually keep as profit.
Lets you compare months fairly even when revenue is different, and spots when costs are eating your earnings.
Cost to Make
How much of your revenue goes to buying ingredients and supplies to make what you sell.
If this creeps up, you know supplier prices or waste are hurting you before it shows in your bank account.
Team Cost
How much of your revenue goes to paying your staff — kitchen, service, management, and casuals.
Tells you whether you're overstaffed or understaffed relative to what you're selling.
02
Where Your Money Went
The visual story of how revenue becomes profit — or doesn't.
What we tell you What it means Why it helps your business
Making Food & Drinks
The total baht spent on ingredients and supplies this month.
You see the actual cash leaving your business for suppliers, not just a percentage.
Paying the Team
The total baht spent on all staff wages, casual labour, and benefits this month.
Usually your biggest controllable cost. Seeing the real number motivates action.
Running the Venue
The total baht spent on rent, utilities, insurance, and every other bill that isn't food or staff.
Shows the fixed cost floor you must cover before you earn a single baht of profit.
Where Each Baht Goes
A visual split showing what share of every baht went to ingredients, team, other bills, and profit — this month vs last.
Instantly spot which cost category is growing and squeezing your profit.
03
What's Selling
Where the money comes from — and which items actually pay your rent.
What we tell you What it means Why it helps your business
Food Sales
Total revenue from all food items sold.
Shows whether your kitchen is the main engine or if drinks are carrying the business.
Beverage Sales
Total revenue from beer, spirits, cocktails, and other alcoholic drinks (excluding wine).
Drinks usually have better margins. Knowing this tells you how much high-margin income is coming through.
Wine Sales
Total revenue from wine by the glass and by the bottle.
Often the highest-margin category. Tracking it separately reveals a major profit lever.
Non-Alcoholic Sales
Total revenue from soft drinks, juices, water, coffee, and tea.
Low margin but high volume. Helps you decide whether this category deserves menu space.
Your Top 12 Earners
The 12 menu items that bring in the most money, plus how much you keep after ingredient cost on each one.
These items pay your rent. Protect them, promote them, never run out of stock on them.
What's Selling & What to Do
Every menu category ranked by revenue share, with a recommended action: keep pushing, promote more, or worth keeping?
Tells you exactly where to focus your marketing and menu effort for maximum return.
04
Drink Costs
How much of every baht goes to the supplier — broken down by what's in the glass.
What we tell you What it means Why it helps your business
Wine by the Glass — Cost
How much of every baht of wine-by-the-glass revenue goes to the supplier.
Usually your best margin. Tracking it keeps it that way.
Wine by the Bottle — Cost
How much of every baht of bottled wine revenue goes to the supplier.
Bottle cost is higher than glass. Knowing the gap helps you push the more profitable format.
Spirits — Cost
How much of every baht of spirits revenue goes to the supplier.
Margins are usually strong. If this rises, someone may be over-pouring.
Cocktails — Cost
How much of every baht of cocktail revenue goes to ingredients.
Cocktails have many ingredients. This catches recipe creep and waste early.
Beer — Cost
How much of every baht of beer revenue goes to the supplier.
Beer cost is relatively fixed. If this rises, your pricing hasn't kept up with supplier increases.
Non-Alcoholic — Cost
How much of every baht of non-alcoholic drink revenue goes to ingredients.
These should be cheap to make. A high number means you're undercharging or over-portioning.
All Drinks — Total Cost
The overall cost percentage across all drink categories combined.
One number to benchmark against the healthy target of 20–24% for drink operations.
05
Team Costs
Who you're paying, how much, and whether it matches what you're selling.
What we tell you What it means Why it helps your business
Kitchen Staff
What you paid your kitchen team this month.
Your most expensive department. Tracking it monthly catches overtime creep and schedule inefficiency.
Service Staff
What you paid your front-of-house and service team this month.
Lets you match staffing levels to actual covers served.
Management
What you paid managers and supervisors this month.
Fixed cost that should shrink as a percentage when revenue grows. If it doesn't, something is off.
Casual Staff
What you paid temporary and part-time staff, flagged if it exceeds your budget.
The easiest labour cost to cut quickly. Knowing the exact number lets you act within days.
Benefits
What you paid for social security, insurance, meals, and other staff benefits.
Often overlooked but adds up. Seeing it separately prevents surprises.
Total Team Cost
The complete cost of everyone who works for you, all categories combined.
One number to compare against the industry benchmark of 22–28% of revenue.
Revenue per F&B Employee
Your monthly F&B revenue divided by total F&B headcount — how much each team member generates.
Tells you if you're overstaffed or understaffed. Thai luxury resort benchmark is ฿35–50K per employee per month. Below ฿35K signals overstaffing; above ฿50K may mean service is stretched.
06
Running Costs
Every bill that hits you whether you had a good month or not.
What we tell you What it means Why it helps your business
Rent
Your monthly lease payment, tracked as a percentage of revenue.
You'll know immediately if you're paying too much relative to what you earn.
Utilities
Electricity, water, gas, internet, and phone bills.
Catches seasonal spikes — like AC in summer — before they become a pattern.
Marketing
What you spent on advertising, social media, and promotions.
Lets you compare spend against the revenue increase it should be generating.
Repairs, Insurance, Admin, Linen, Other
Every other regular bill, broken out individually.
No cost hides in a lump sum. You see exactly where each baht goes.
Total Running Costs
The sum of all non-food, non-staff costs.
Your fixed cost floor. Revenue must exceed this plus food and team costs before you earn a baht of profit.
08
Alerts & Actions
We don't just show you numbers. We tell you what to do about them.
What we tell you What it means Why it helps your business
Revenue vs Profit Alert
A plain-English warning when revenue goes up but profit goes down, with the specific cause identified.
Cuts through the noise to tell you the one thing you must not ignore this month.
Do This Week
Three specific steps you can take this week, ranked by urgency, each with an estimated savings or revenue impact.
Turns data into decisions. You don't need to figure out what to do — we tell you.
Quick Health Check
Your key numbers compared side by side against healthy industry ranges for your type of venue.
Instant pass or fail on the ratios that matter most, without needing to research benchmarks yourself.
Low Season Alert
A heads-up about upcoming seasonal revenue drops with specific preparation steps.
Gives you weeks of lead time to cut costs and launch promotions before the slow period hits.

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