Accommodation and food dashboard average number of guests per employee

Description:

The image presents a dashboard interface, seemingly focused on the Accommodation & Food Services industry, showcasing various key performance indicators (KPIs). The dashboard title is partially visible, indicating some specificity in the application such as for average performance metrics.

Text Element Analysis:

1. % of Annual Recurrent Events: 55% likely indicates the proportion of events that repeat on an annual basis, an essential KPI for business sustainability and forecasting.

2. Average Number of Guests Per Employee: This is represented by a line graph with a photograph of a person, probably named Peter Daniel, suggesting this could be an employee productivity or workload statistic with a current value of 6.

3. Average Total Costs Per Seat: shows a monetary value of $150, which may denote the cost incurred by the business per customer.

4. Spend Per Head: at 210 units (currency not specified) could be an average revenue figure obtained from each customer.

5. Total Waiting Tip Received: has a graphical representation of stacked coins with a value of 10,130s (likely dollars), tagged as 'PROFIT | YTD' (Year-To-Date), suggesting tips contribute significantly to the profit.

6. % of Pre-Booked Tables: depicted by a gauge at 40%, thus indicating the portion of restaurant reservations made in advance.

7. % of Food Expenses in Cost Per Cover: shows another gauge with a pointer at 90% against a target of 85%, possibly revealing the cost control challenges relating to food expenses.

The dashboard is noted to be linked to an Excel spreadsheet, allowing for dynamic data updates.

Use Cases:

Based on the visualized KPIs, these slides can be adapted to various industries that focus on customer service, event management, and resource allocation:

1. Hospitality:

Use: To monitor customer service efficiency and profitability.

Presenter: Operations Manager.

Audience: Hotel Management Team.

2. Event Planning:

Use: To track frequency and profitability of recurring events.

Presenter: Event Coordinator.

Audience: Event Planning Committee.

3. Restaurant Management:

Use: For analysis of per-customer revenue and expense metrics.

Presenter: Restaurant Owner.

Audience: Staff and Stakeholders.

4. Financial Services:

Use: To display profitability and revenue trends for client businesses.

Presenter: Financial Analyst.

Audience: Business Clients.

5. Customer Experience Consultancy:

Use: To assess and improve employee productivity in relation to customer satisfaction.

Presenter: Customer Experience Consultant.

Audience: Business Owners.

6. Performance Analytics:

Use: To visualize metrics for employee performance reviews and resource allocation.

Presenter: HR Manager.

Audience: Human Resources Department.

7. Revenue Management:

Use: To manage and forecast revenue from per-seat cost and pre-booking rates.

Presenter: Revenue Manager.

Audience: Executive Team.