BI – Business Intelligence

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1 BI – Business Intelligence
BI – Release 17.03 English language version March 2017 C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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BI – Release 17.03 C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.1. F&B Global Sales The user enters the dates span (by default it’s the previous month), from/to department, and gets the totals per weekday for FOOD, BEVERAGES and OTHERS (F&B) It’s possible to select only a time range. B.7. In case of high figures you may enable the “thousands” bullet. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.1. F&B Global Sales C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.1. F&B Global Sales C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.2. F&B Statistics 3 year or 3 months comparisons are available for FOOD, BEVERAGES and OTHERS (F&B), with its corresponding charts. It’s possible to select only a time range. B.7. In case of high figures you may enable the “thousands” bullet. In the monthly comparisons weekdays are matched (e.g. Tuesday with Tuesday) C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.2. F&B Statistics C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.2. F&B Statistics Match the days of the week online C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.3. F&B Margins per day You can see the margins for FOOD, BEVERAGE and OTHERS (F&B), with their corresponding charts, according to the selected values for the available parameters. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.3. F&B Margins per day You can see the margins for FOOD, BEVERAGE and OTHERS (F&B), with their corresponding charts, according to the selected values for the available parameters. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.4. Tables – Rotation per number of Time Slots Occupation per Table number is analyzed in order to find out which physical tables produce a higher revenue, as a guide towards designing the optimal table layout in every dining area. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.5. Tables – Weekly Seasonality A 6 month period is analyzed to calculate the seasonality of the selected department/s, thus finding out which are the best days of the week. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.6. Tables – Weekly Seasonality Charts C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.7. Tables – Hour/Time Slot C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.8. Tables – Days If you click on the lower chart and select a rectangle it’s possible to study that specific period, besides moving it, enlarging it, etc. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.9. Tables – Average Revenue per day If you click on the lower chart and select a rectangle it’s possible to study that specific period, besides moving it, enlarging it, etc. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.A. Global Sales per Department and Hour C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.B. Articles per Hour C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.C. Top 10 Best Sellers C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.D. Ticket Summary Charts C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.F. Articles/Dishes quadrature C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.F. Revenue per Hour/Time Slot C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.G. Comparison (day / week-period / month-period) Comparison of one day of this year with another day of a previous year. It’s possible to make the weekday match. Starting off from both dates, 7 days backwards (week) and 30 days backwards (month) are available. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

24 Yearly BI – Business Intelligence D.H. F&B vs Hotel
RevPOR= Revenue Per Occupied Room RevPAG=Revenue Per Available Guest C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

25 Monthly BI – Business Intelligence D.H. F&B vs Hotel
RevPOR= Revenue Per Occupied Room RevPAG=Revenue Per Available Guest C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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D.I. Price List Margins Analysis Any company must study its sale prices in comparison to its cost prices. A not so nice surprise may turn up. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

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15172 – Rafael Alberti, 6 Bajo Perillo (Oleiros) A Coruña SPAIN Disclaimer El presente informe/documento es estrictamente confidencial y de uso interno de la Sociedad, y no podrá ser entregado, ni permitirse el acceso a terceros o hacer referencia al mismo en comunicaciones sin nuestro consentimiento previo por escrito. Este documento ha sido preparado con fines exclusivamente informativos (nunca con carácter contractual) y refleja una serie de observaciones de carácter general sobre Class One. Class One no acepta ningún tipo de responsabilidad frente a la Sociedad ni frente a ningún tercero como consecuencia de las decisiones o acciones que pueden ser adoptadas por la Sociedad basándose en el contenido de este documento. En caso de contradicción o conflicto entre la versión electrónica y el documento físico, prevalecerá el documento físico. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y