See if your kitchen is making money

A customer list tells you who your customers are. It doesn't tell you if the business is making money.

In tiffin this matters more, because meal plans are paid up front. Money comes in before you cook. A kitchen that is slowly losing customers can still have money in the bank for months, until renewals stop covering the groceries. Your bank balance shows a problem late.

Money

Profit and loss

Sales minus expenses for any dates you choose. It shows your profit and your food cost as a share of sales, and how they change over time. Food cost often moves first, and for reasons you can fix: a supplier raised prices, portions got bigger, or a dish costs more than you thought.

For example, if food cost goes from 30% to 38%, finding out in week two means one talk with your supplier. Finding out at year end means a lost year.

Expenses and money in

Expenses by type and supplier, for any dates, with export. Money in shows how much came by card, Interac e-transfer and cash, plus refunds and GST collected. GST collected is usually the first number your accountant asks for.

Meal plan income

This shows your monthly income from meal plans, the average a customer pays, which plans sell, and your veg and non-veg split. It answers a question your bank balance can't: if nothing changes, what will I earn next month?

The average a customer pays also shows a slow problem. Customers move from monthly plans to weekly ones. Your customer count stays the same, but your income drops.

Customers

See new sign-ups, and how many customers who joined in a month are still with you two, three and six months later.

The total number of customers who stopped is useful. But this tells you more: are you getting better at keeping customers, or just finding new ones to replace them?

Customer value shows your top customers, what a customer is worth over time, and how much depends on your biggest customers. For example, if your top five customers bring 40% of your sales, losing one office order could cut your month in half.

Deliveries

Delivery history shows any past day, every stop with its photo, and you can search and export it. Delivery performance shows how many stops were delivered, by area, with distance and gas.

Failed deliveries has its own report, and it records *why*. Problems tend to repeat: one bad address, one buzzer that never works, or one driver marking stops from the parking lot. The reason tells you who to call.

Delivery areas shows customers, deliveries and sales for each area. Some areas lose money because the customers are few and far apart. Keeping that area going should be your choice, not an accident.

Drivers

A driver ranking you can sort: stops delivered, meals, days worked, average per day, kilometres. Next to it, driver pay: delivered stops times their rate, checked against what you recorded in Finances.

Paying a driver from memory and paying from their delivered stops are often not the same number.

Kitchen

Menu shows your best-selling dishes and meal plans, down to rotis and ounces of dal, with sales per plan. Skips and pauses shows how many skips you get, where they came from, who skips most and what is coming up.

Watch skips closely. A customer who skips more days each week is often about to stop, before they ever cancel.

Meals per weekday shows your average meals for each day of the week over recent weeks. It helps you buy the right amount of vegetables on Sunday.

Price

All sixteen reports are included for $99 a month, or $79 a month paid yearly (you save 20%). Every report is on every plan. No price per customer, and 0% commission on your orders. Unlimited customers, drivers and staff.

You can open the demo and look at every report with sample data, without signing up. To learn which numbers matter and how often to check them, read the nine numbers every tiffin kitchen should track.