Statistics and analysis
The statistics and analysis pages give you a deeper look at how your catering service is performing over time — orders, costs, revenue, and comparisons against your budget.
Statistics
Go to Reports → Statistics to explore order volumes and trends.
What statistics shows
- Total number of meals ordered per day, week, or month
- Breakdown by meal category (mains, sides, soups, special diets, etc.)
- Breakdown by order unit or customer group
- Trend graphs — see at a glance how volumes are changing
- Comparison with previous periods (e.g. this month vs. the same month last year)
How to use statistics
- Select the date range (week, month, quarter, or custom)
- Select the catering service if you have more than one
- Choose filters — narrow down by meal category, order unit, or customer group
- The charts and tables update automatically
Saving a statistics view as a template
If you run the same report every month, you can save your current filter settings as a template:
- Configure the filters you want
- Click Save view and give it a name (e.g. "Monthly order summary")
- Next time, select the template from the list — all your filters are already set
Statistics reports are especially useful for month-end team meetings. Print or export the charts to include in a summary document.
Analysis
Go to Reports → Analysis to compare your actual costs and revenue against your budget.
What analysis shows
| Category | What it means |
|---|---|
| Food costs | What you spent on ingredients during the period, broken down by category |
| Revenue | What you earned from meals sold |
| Gross margin | Revenue minus food costs |
| Budget vs. actual | How your actual numbers compare to what was planned |
| Supplier costs | Total spending with each supplier |
| Cost per portion | The average ingredient cost to produce one meal |
Reading the budget comparison
If your food cost budget for the month was 50 000 kr but actual spending was 54 000 kr, the analysis shows:
- Actual: 54 000 kr
- Budget: 50 000 kr
- Variance: +4 000 kr (over budget by 8%)
A green number means under budget; a red number means over budget. Review which ingredient categories are driving the overspend.
Month-end financial review
The analysis section is designed for monthly financial reviews:
- Set the date range to the month just ended
- Review food cost vs. budget — are costs in line?
- Review revenue vs. budget — did you sell enough meals?
- Look at supplier costs — any unexpectedly high invoices?
- Check cost per portion — is it trending up? If so, check ingredient prices
Exporting analysis data
Click Download to export the analysis to Excel or PDF. The Excel version is useful for incorporating into your organisation's broader financial reporting.
Budgets
Budgets are set up under System → Budgets. Once budgets are configured for the year, they automatically appear in the analysis comparison. Without budgets, the analysis can only show actuals with no comparison baseline.
See Budgets for how to set up monthly or annual budget targets.