Summary
When running a restaurant or F&B outlet, it is crucial to know which periods of the day are the most busy and/or profitable. To be able to analyse, you need to update F&B periods. This article explains why and how to do it.
What are F&B periods, and why setting them up
A F&B period is a defined time range within the 24 hours of a day. Typically, businesses work with three main periods — breakfast, lunch, and dinner — but these can be fully customized. You can, for example, add periods such as tea time, brunch, or happy hour.
By defining your periods, you can then filter your data by time range, allowing you, for example, to identify:
The periods generating the highest/lowest revenue
The number of products sold during a specific period (e.g., the number of beers sold during happy hour)
The staff cost-to-revenue ratio per period
The highest/lowest sales per service
This information is a valuable tool for defining opening hours and creating staff schedules. Our F&B periods provide a comprehensive view of your business, allowing you to focus on specific timeframes and gain deeper insights.
How to set up and customize F&B periods
To ensure that all data is taken into account, it is important that the end time of one period matches the start time of the next period.
Example:
Morning: from 8:30 to 11:30
Midday: from 11:30 to 18:00
Evening: from 18:00 to 22:30
If you configure your data so that the periods do not overlap, you will have a gap during which the collected data will not be included in your reports.
Please follow the steps below:
You can create several F&B period ranges (if for instance you have several F&B periods depending on each outlet). It is highly suggested to cover 24 hours of the day to ensure you are retrieving 100% of the data, even when filtering by period.
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Keywords/ Tags
breakfast, lunch, dinner, brunch, tea time, happy hour, coffee time, Most profitable period of the day