Management
Analytics and reports: know what you sell, when and to whom
Average spend, peak hours, best sellers, table turnover, profit and loss against last month. On your phone, without having to ask anyone for it.
- In real time
- Compared with last month
- From your phone
What it does
Analytics and reports: what you'll actually use every day
01
What you sell
By day, by hour, by waiter, by area. Which items sell and which nobody orders. Which day of the week is worth closing, if any.
02
What you make
Profit and loss for the venue by period: sales minus recorded costs, compared with last month. The figure that really matters, without waiting for your accountant.
03
How the floor is working
Table turnover, average time per table, average spend per head. So you know whether the terrace is pulling its weight or whether the bar is taking the money.
04
Which customers come back
An automatic customer profile: how often they visit, average spend, how many people they usually bring. The regulars who keep the business going, identified.
Why choose it
Why Analytics and reports with Sevilla TPV
- Nothing to set up: it's worked out from what you sell
- Exportable for your accountant
- Period-on-period comparisons
- The best sellers feed the digital menu
- Alerts when something is out of the ordinary
- We go through it in the monthly review
Plenty of owners know how much has gone through the till, but very few know how much they have actually made. The system's reports put both figures side by side, with what sells and what it costs, and compare them with last month so any change shows up. It isn't a dashboard you look at once a quarter: it's the screen you open on your phone on a Tuesday night to decide whether Thursday lunchtime is worth opening for.
Shall we go through it with your menu?
We'll show you this feature working with your own products. 20 minutes, no obligation.
Sectors
Where it pays off most
Every type of business uses it in its own way.
Goes well with
It works better alongside the rest
It's all in the same system and the same monthly fee.
Sales and floor
Hospitality POS
Touchscreen with tables, order tickets, payments and cash-up. Unlimited users and terminals.
See moreManagement
Stock and recipe costing
Cost and margin per dish, stock that goes down on its own as you sell, and low-stock alerts.
See moreManagement
Expense tracking
Photograph the invoice and it's on record. Costs, suppliers and P&L by period.
See moreCustomers and marketing
Loyalty
A digital QR card with tiers and rewards, no app, linked to what each customer spends.
See moreBusinesses that already trust us
Bars, restaurants, lounges, academies and shops. Every logo is a real customer who works with us.
What we get asked
Questions about Analytics and reports
Do I have to set the reports up?
No. They build themselves from the very first ticket.
Can I see them from home?
From anywhere, on your phone or your computer. It's in the cloud.
Is it any use for my accountant?
You export cash-ups, sales and invoices and send them over. Plenty of accountants ask us for access directly.
Does it compare with last year?
For any period you choose, as soon as there's data.
Does it include profit and loss?
Yes, as long as you record your costs (a photo of the receipt takes seconds). Sales minus costs, by period.
Got another question? Drop us a line or give us a call: we answer the same day.
From the blog
Worth a proper read
Technology · 10 min
The benefits of a POS in hospitality: what changes at the bar, in the kitchen and at the till
What a bar or restaurant really gains by moving from the notepad or an old POS to a cloud system: speed, fewer mistakes, control of the till, stock and data to decide with.
Business · 13 min
Recipe costing in hospitality: how to work out what each dish costs you (step by step, with an example)
Recipe costing is the difference between thinking you make money and knowing it. What it is, how to work it out, what margin is reasonable, the usual mistakes, and how to do it without Excel using your suppliers' real prices.
Marketing · 9 min
Loyalty in bars and restaurants: how to get customers coming back (without cardboard stamp cards)
A new customer costs ten times more than one who comes back. How to set up a digital loyalty club that works in a bar in Sevilla: no app, automatic stamping, rewards worth having and messages sent with some sense.
Get started with Analytics and reports in your venue
Tell us how you work and we'll put together a fixed quote in under 24 hours. No obligation, no small print, and someone from Sevilla at the other end.
We call you within 24 h · Equipment included · 24/7 support