Understanding Table Report in Foodics Black

Table Report is a valuable source of information to be able to judge various aspects of your restaurants performance. The Table Utilization Report fills a major reporting gap by:
• Tracking the entire lifecycle of a table (from available → seated → paid → cleaned → available again).
• Quantifying time spent at each status (unoccupied, seated, ordered, check printed, paid, dirty, merged).
• Offering branch, section, and table-level visibility, instead of just aggregate sales.
• Providing KPIs like utilization %, turnover rate, number of turns, and guest counts — which directly correlate to efficiency and profitability.

Key Benefits:
- Optimize table turnover → faster guest seating
- Identify underutilized sections → better floor planning
- Track guest journey times (seated → order → payment → clean)
- Drive operational efficiency (fewer empty tables, faster cleanups)
- Improve guest satisfaction by reducing waiting times

1. Average Unoccupied Time
• Definition: Time tables remain available but unused.
• Business Case: High unoccupied time means missed revenue opportunities. Helps managers identify idle tables, adjust floor plans, or improve host efficiency.

2. Average Seated Time
• Definition: Time guests spend seated before placing an order.
• Business Case: Long seated time indicates slow service initiation or untrained staff, which risks guest dissatisfaction and lost upsell opportunities.

3. Average Ordered Time
• Definition: Time between order placement and check print.
• Business Case: Measures kitchen efficiency and service speed. Long ordered times highlight bottlenecks in preparation or order handling.

4. Average Check Printed Time 
• Definition: Time from check printing to guest initiating payment.
• Business Case: Delays here may indicate slow staff follow-up or guests lingering, reducing table turnover. Faster check handling improves turnover and guest satisfaction.

5. Average Paid Time
• Definition: Time from payment to table being marked dirty.
• Business Case: Affects turnover speed — slow clearing wastes valuable time. Training staff to clear tables promptly leads to more turns per shift.

6. Average Dirty Time 
• Definition: Time a table remains dirty before being cleared.
• Business Case: High dirty time = poor operational discipline. Guests see dirty tables as negative experience. Reducing dirty time improves brand perception and table availability.

7. Average Merged Time 
• Definition: Time a table stays in merged status.
• Business Case: Useful in large parties/events. Prolonged merged time can block availability for smaller groups. Managers can balance group vs. small party demand.

8. Average Turnover Time
• Definition: Time between table being cleared and next seating.
• Business Case: A direct measure of table efficiency. Lower turnover time = more sales opportunities per hour.

9. Number of Turns 
• Definition: Number of seated-to-paid cycles completed.
• Business Case: Core KPI for RevPASH (Revenue per Available Seat Hour). More turns = higher sales capacity.

10. Average Occupied Time
• Definition: Time guests spend from being seated until payment.
• Business Case: Indicates guest dwell time. Useful for aligning service speed and upsell strategy (e.g., drinks/desserts if stays are long).

11. Total Guests
• Definition: Total number of guests served per table.
• Business Case: Correlates with guest volume trends. Helps in staffing forecasts and identifying high-value tables/sections.

12. Table Utilization
• Definition: Percentage of time tables are actively occupied during branch hours.
• Business Case: A macro KPI showing overall table usage efficiency. Low utilization signals layout inefficiencies, poor seating management, or low demand.

13. Turnover Rate 
• Definition: Number of turns per operating hour.
• Business Case: Reflects sales productivity per hour. Benchmarking turnover rate helps managers compare branches, sections, or shifts and optimize scheduling.