Resource
By the Numbers: A Week in the Life of a Full Service Restaurant
This report aggregates a week’s worth of data from 750 full-service restaurants such as bars, fine dining, and casual dining eateries to analyze what you sell the most and why.
The State of the Full Service Restaurant Industry
Do full-service restaurants serve more appetizers, desserts, or drinks? What are guests ordering in-house the most? And what’s more important: focusing on table turn time, or letting guests lounge at their table in the hopes that they’ll order more food?
We wanted to answer these questions for the full service restaurant industry to inform your restaurant business strategy. This report aggregates a week’s worth of data from 750 full-service restaurants to analyze what you sell the most and why.
Want a snapshot of a week in the life of a full-service restaurant? Download this report to analyze your bar, casual dining restaurant, or fine dining restaurant, and compare your numbers to the benchmark.
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Sales Percentage
Between food, alcohol, and non-alcoholic drinks, what sells the most at full-service restaurants?Dining Duration
How much more time do guests spend at the table with certain menu items on the bill?Incremental Sales Per Minute
Do guests' checks increase per minute they spend at the table with appetizers, desserts, or alcohol?Net Sales
How much more money do guests spend at the table with certain menu items on the bill?