5 Restaurant Numbers Worth Checking Every Week

1. Total orders

The raw count of orders tells you about footfall and demand. Compare each week against the previous one — Dineza shows the delta automatically so direction is obvious at a glance.

2. Revenue

Revenue is settled payments, not just orders placed. Track it separately from order count: a week with fewer, larger orders can beat a busy week of small ones.

3. Average order value (AOV)

Revenue divided by orders. AOV is the lever most owners ignore — photos on high-margin dishes, combo suggestions, and checkout-visible totals all nudge it upward without a single extra guest.

4. Top-selling items

Know your winners and your dead weight. Promote what sells, reprice or retire what doesn't, and watch how the ranking shifts after every menu change.

5. Peak hours and peak days

Staff for reality, not habit. If your rush moved from Friday dinner to Sunday lunch, your rota should move with it. Hourly and weekday breakdowns make the pattern impossible to miss.

Make it a habit

Pick one morning a week, open the dashboard, and read these five numbers with their week-over-week deltas. Ten minutes of attention beats ten hours of guessing.