Gone are the days when choosing the best steakhouse in town was solely based on word of mouth, today's entrepreneurs need data-driven insights!

As a serial entrepreneur, I know that tracking Key Performance Indicators (KPIs) is a must! And why not? After all, data is the key to success.

  • Customer satisfaction rate: Of course, the first and foremost KPI is measuring how happy your customers are.
  • Average ticket size: The total amount of money spent per order. Keep track of this to increase profitability.

What else is crucial to ensure a steakhouse's success? Here are a few more KPIs to consider:

  • Table turnover rate: The rate at which tables are occupied helps predict the demand and estimate the number of servers needed.
  • Quality of steak cuts: Your steak has got to be *chefs kiss* perfect every time. Don't skimp on quality!

Ready to dig deeper and unlock the remaining KPIs? Scroll down to get a comprehensive understanding of the top seven steakhouse KPI metrics you should be tracking!

Customer satisfaction rate

Steakhouse KPI metrics are essential for evaluating the restaurant's performance and identifying areas of improvement. One of the most important KPIs for any steakhouse is the customer satisfaction rate. In this chapter, we will discuss the definition, use case, calculation process, advantages, disadvantages, and industry benchmarks for the customer satisfaction rate KPI.


Customer satisfaction rate measures the percentage of customers who are satisfied with the steakhouse's overall service and food quality. This KPI assesses how well the restaurant meets the customer's expectations and their willingness to return to the restaurant.

Use Case

Customer satisfaction rate is a critical KPI for any steakhouse because it reflects the customer's perception of the restaurant's operations. A high level of satisfaction increases the chances of customer loyalty and positive word-of-mouth, leading to increased revenue. Identifying the factors that drive customer satisfaction can help steakhouse owners improve their services and experience.

How To Calculate KPI

Customer satisfaction rate is calculated by dividing the total number of satisfied customers by the total number of customers surveyed, multiplied by 100. The formula for calculating the customer satisfaction rate KPI is:

(Customer Satisfaction Rate) = (Number of Satisfied Customers / Total Number of Surveyed Customers) x 100

Calculation Example

Let's say a steakhouse surveyed 100 customers, out of which 85 reported they were satisfied with their experience. The customer satisfaction rate for this steakhouse will be:

(Customer Satisfaction Rate) = (85/100) x 100 = 85%

KPI Advantages

  • Measures overall customer experience
  • Identifies areas of improvement for restaurant operations
  • Contributes to positive word-of-mouth and customer loyalty
  • Provides a basis for benchmarking against competitors in the industry

KPI Disadvantages

  • May not be a reliable indicator of future customer behavior
  • Only measures a customer's perception of the restaurant experience and not actual behavior
  • Survey fatigue can lead to low participation rates or biased responses
  • Difficult to compare among different industries or service providers

KPI Industry Benchmarks

There are no universally recognized benchmarks for customer satisfaction rate in the steakhouse industry. However, the average satisfaction rate for restaurants in the United States is around 78%, according to a 2019 survey by the American Customer Satisfaction Index.

Tips and Tricks

  • Regularly survey customers to obtain feedback and track satisfaction rates over time
  • Identify specific pain points in the customer experience to improve satisfaction rates
  • Use customer satisfaction data to set performance goals and metrics for the restaurant staff

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Top Seven Steakhouse KPI Metrics: How to Track and Calculate

Average ticket size

Definition: Average ticket size is a critical metric for monitoring the overall sales performance of a steakhouse. It refers to the average amount spent by customers during their visit to the establishment.

Use Case: Average ticket size is a crucial KPI as it helps steakhouse owners track the amount of money customers are spending while dining at their restaurant. This information can help business owners make informed decisions regarding staffing and food pricing to maximize profits.

How to Calculate KPI: To calculate the average ticket size, divide the total revenue generated by the number of customers served during a particular period. The formula is as follows:

(Total revenue generated / Number of customers served) = Average ticket size

Calculation Example: If your steakhouse generated $15,000 in revenue and served 3,000 customers in a month, the average ticket size would be $5.

KPI Advantages:

  • Helps in optimizing menu prices and sales strategies
  • Assists in identifying underperforming areas of the business
  • Allows for comparisons to industry benchmarks

KPI Disadvantages:

  • Doesn't account for other factors that impact revenue, such as discounts and promotions
  • Only provides a general overview of sales performance
  • Varies widely based on restaurant type, location, and size

KPI Industry Benchmarks: According to industry benchmarks, the average ticket size for steakhouses in the United States ranges from $30-$60.

Tips & Tricks:

  • Encourage customers to spend more by offering add-ons and upsells
  • Use data on average ticket size to identify popular menu items and adjust pricing accordingly
  • Track average ticket size on a regular basis to stay on top of trends and changes in customer behavior

Table turnover rate


The Table Turnover Rate (TTR) KPI evaluates the frequency at which the restaurant can flip tables. This metric helps restaurants measure efficiency by determining the number of parties the restaurant has served during a given period at a specific table.

Use Case

TTR is a critical KPI for restaurants as it helps in identifying how long a table is occupied and the number of times the table can be turned over within a given period. Based on the TTR, restaurants can optimize their seating arrangements and come up with new strategies to enhance their bottom line.

How To Calculate KPI

The TTR formula is as follows: [(Total number of guests served) / (Total number of seats)] x (Hours of operation)[(500/100) x 10] = 50