In these instructions, you’ll find all the information about the revenue function in the week planner.
Where can I find the revenue function?
You can find this function via the sidebar in the week or day planner.
If you don't see this function? Request on our chat to activate this.
To show the personnel costs on the planning, you need to tick “Show day info” in the view settings (in the sidebar).
Hover your cursor over a certain day to see the details. If you have selected multiple workplaces, you will see an overview of the various workplaces.
Please note that we have updated the data in the menu. In the old version you received the details of the clocked hours and actual revenue for days in the past. We have changed this in the new version.
On the planning we show the planned hours and planned revenue. If you want to see more details on the actual revenue and clocked hours you can find this in the sidebar via the Revenue-icon.
Multiple workplaces
You can also select the workplaces from the revenue screen. This allows you to switch between the workplaces you’re working on.
Input parameters
Show additional costs
In your cost and productivity calculations, you can also choose to consider the “additional costs”, which you can enter manually. You can to this by ticking “Show additional costs”.
This adds an extra column per day for food/drink and other costs.
Revenue
You can add future revenue in two different ways:
Manually in the overview
Via import (blue button, on top of the overview)
Linking your cash register allows us to effectively update your revenue. We can do this if, for example, you use Lightspeed or another linked cash register system.
Planned values
Other important terms
Productivity revenue/number of planned (or worked) hours
Personnel cost percentage personnel cost/revenue
Total cost percentage all costs/revenue
Please note:
For the personnel cost we use the details from the user profile under the “Cost” field and take an average. You can also work with an inputted hourly cost, which can be input via “Management – settings – Revenue”.
For food and drink: you can manually fill this in or we can work with an average. This average can also be input via “Management – Settings – Revenue”.
An example of costs for additional food/drink is when your personnel need to have a meal during a break and this meal is paid for by the business. In the hospitality industry, this is sometimes something the employees can take advantage of.
An example of other costs is when someone is not planned in the work schedule but ends up needing to work/help anyway.
Various verifications
You can use the planning to calculate your score for the future. To view this option, select “Planned”.
You can also view past periods to check the actual result. To do this, we use the times registered via our clock. To calculate the revenue, we collect the result from the linked cash register or, if this isn’t linked, you can add it manually. To view this, select “Actual”.
To compare your planned data with actual results, select “Planned and actual”.
How are the colours determined?
Under “Management – Settings – Revenue”, you can add data that determines the settings on this screen.
These settings determine whether your percentage is red or green. Clicking on the pencil allows you to easily adjust the settings. Input the necessary figures and click “apply”.
If you are above the percentage then the detail appears in red, if you are under the percentage the detail appears in green.
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 3,210 euros on Monday and 2,500 on Tuesday. With these figures, you can have up to 1,926 euros of personnel costs on Monday and 1,500 euros of personnel costs on Tuesday.
You can see here that you have already planned in 786.24 euros of the available 1,926 euros on Monday, and on Tuesday you have already planned in 796.64.
If we look at the hours view, for the 3,210 euros revenue, you can plan up to 92:36 hours on Monday and 72:07 hours on the Tuesday.
As you can see, on Monday’s planning there are 37:48 hours registered and on Tuesday there are 38:38 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 (24%) and the target costs (60%).
On Wednesday we only expect 1,500 euros revenue. Therefore, you can plan in 43:16 personnel hours, for around 900 euros personnel costs. In the example, we actually planned in 53:00 personnel hours already for 1,102.4 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 32%; otherwise we would have had the personnel cost percentage of 24%.
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 34. You can see that the revenue is higher on Monday (84) and Tuesday (65). There is not so much revenue earned on Wednesday, so we only have a productivity score of 28.