Cafés
Drink margins are excellent, but time and space are the real cost — and most cafés measure neither.
What this business looks like
High margin on drinks, moderate ticket, and customers who stay. The table is as finite a resource as the kitchen.
Where the money actually goes
Table turnover
A table occupied for three hours on a ₪25 ticket costs more than it brings in. It is the most important cost in a café and appears in no sales report.
Quiet hours, full staffing
Staff cost is fixed; revenue is not. The gap between the two during quiet hours is the actual loss.
A long menu that doesn't move
Cafés accumulate items. Every slow item is stock tied up and prep space occupied.
The numbers you should be seeing
Revenue per table per hour
The real café measure — not total sales.
Revenue against paid staff hours
Shows which shifts actually earn and which are merely covered.
Items under 5 orders a week
Removal candidates — consuming stock and space for no return.
Order distribution by hour
Sets the rota from data instead of instinct.
| Measure | Why it matters for this type specifically |
|---|---|
| Revenue per table per hour | The real café measure — not total sales. |
| Revenue against paid staff hours | Shows which shifts actually earn and which are merely covered. |
| Items under 5 orders a week | Removal candidates — consuming stock and space for no return. |
| Order distribution by hour | Sets the rota from data instead of instinct. |
What Noqta does here
- Calculates revenue per hour, so you see which hours pay their own wages.
- Surfaces stagnant menu items in numbers rather than impressions.
- Connects hourly order distribution to your shift schedule.
- Sends yesterday's picture to WhatsApp each morning, before you open.
See it on your own numbers?
A twenty-minute session on your restaurant's data, with no commitment.