LESSON 1
Separate sales streams
Tag bar sales, dining-room orders and events using agreed POS categories. Compare evenings with the same opening hours.
LESSON 2
Portion control
Accurate recipes and units affect costs. Check waste and portion yield in inventory records; analytical conclusions begin with reliable source data.
LESSON 3
Shift-level decisions
Consider average check together with guest count and visit duration. A higher check during an event should not become the assumed norm for ordinary evenings.
Practical exercise
Evening revenue is ₴30,000 with 100 guests. What is revenue per guest?
Check the answer
₴300. To calculate average check, you also need the number of checks.