In this manual you can find all information on the revenue-screen within our planner.
Some important key terms
Terms | Explanation |
Productivity | Productivity is the revenue divided by the number of planned or worked hours, depending on whether it concerns planned or actual productivity. |
Staff cost % | The staff cost percentage is the staff cost divided by the revenue. |
Total cost % | The sum of all costs divided by the revenue. |
The Revenue function
Navigation
You’ll need to navigate to the planning via Schedule > Planning. From the sidebar in the planning screen, you can click on the € symbol to open the revenue screen.
When you open this, it will always show the week that you already have open in the planning. If you want to open it for a different week, you’ll need to switch weeks and then reopen the screen.
Filters
Workspace selection
In the revenue screen, the data you see always applies to one workspace.
You can always switch between the applicable workspace using the dropdown menu.
Verification against planned and/or actual data
You can calculate your score for the future using the planning. To view this, select "Planned".
You can also look back at actual results from the past. In this case, we use the times recorded by our time clock. For revenue, we retrieve the results via the link with your POS system. If you don’t have this link, you can enter the data manually. To view this, select "Actual".
If you want to compare your planned data with the actual data, choose "Planned and Actual".
Show extra costs & comments
You can choose to include the "extra costs" that you manually register in the calculation of your costs and productivity. You do this by checking the option "Show extra costs".
You’ll see that an extra column appears per day for food/drinks and other costs.
If you want to use comments — or not — you can also toggle this on or off using the checkbox.
How are the colors determined?
You can add data via Management > Settings > Revenue that defines the settings for this screen.
These settings determine whether your percentage will be shown in red or green.
You can easily configure them by clicking the pencil icon. Enter the required figures and click Edit.
If you need an extra rule, you can add it using the Add button.
If you are above the percentage, the number will color red.
Input Parameters
Personnel Cost
For personnel cost, we use the data from the user's profile under the field "cost", and take the average of this. Alternatively, you can work with a manually entered hourly cost. You can enter this via Management - Settings - Revenue.
For food and drinks, you can enter the costs manually, but you can also work with an average. This can also be set via Management - Settings - Revenue.
Revenue
Connection with your cash register system
Via a connection with your cash register, we can update the actual revenue.
If you're interested in this, please contact our support chat.
Importeren
You can import both the planned and the actual revenue. This manual explains how to do that.
Manual entry
You can manually enter the revenue in this screen. Make sure you’ve applied the correct filters so that the input is accurate.
On the planning
To display personnel costs on the planning, you need to check the "Show day info" option in the display settings.
When you hover over a specific day, you’ll see the details. If you’ve selected multiple locations, you’ll get an overview of the different branches.
This overview shows the planned hours and planned revenue for each location. If you want more details about the clocked hours and actual revenue, go to the sidebar and click the Revenue icon.
How to analyse the values?
Examples without extra costs
When you add the revenue to the details in the table, a limit for the number of hours to plan in and personnel costs is automatically calculated.
In this example, we have a revenue of 3,250 euros on Monday and 2,500 on Tuesday. With these figures, you can have up to 1.137,5 euros of personnel costs on Monday and 750 euros of personnel costs on Tuesday.
You can see here that you have already planned in 468 euros of the available 1.137,5 euros on Monday, and on Tuesday you have already planned in 716,91.
If we look at the hours view, for the 3,250 euros revenue, you can plan up to 62:30 hours on Monday and 42:04 hours on Tuesday.
As you can see, on Monday’s planning there are 22:30 hours registered and on Tuesday there are 34:28 hours planned.
If you check this view again after the date has passed, we can update these figures with the data from the clock.
The above calculations allow us to get the personnel cost percentage. We can now compare the results you have based on your planning and revenue (14%) and the target costs (35%).
On Wednesday we only expect 1,500 euros revenue. Therefore, you can plan in 25:14 personnel hours, for around 450 euros personnel costs. In the example, we actually planned in 26:42 personnel hours already for 555,36 euros. This will cause the figures and the personnel cost percentage to appear in red.
Example with extra costs
If we activate the extra input parameters like other costs and food/drink, these are also included in the targets. You see an extra column labelled “Total cost %”, which includes both the personnel costs and the additional costs.
On Monday we have 150 euros of additional food/drink costs and 120 euros of other costs. This leaves us at 22%; otherwise we would have had the personnel cost percentage of 14%.
The productivity score is the revenue per hour worked. Imagine you have a personnel cost percentage of 30% and wage costs of 20 euros. You need to earn 60 euros revenue per worked hour. This gives you a productivity score of 60. A common score in the hospitality sector is 65.
In this example, we set a guideline of 52 on Monday and 59 on Tuesday and Wednesday. You can see that the revenue is higher on Monday (score 144). There is not so much revenue earned on Tuesday and Wednesday, so we only have a productivity score of 72 and 56.