Which key metric is commonly used to evaluate the performance of a QSR?

The metric "Sales per labor hour" is pivotal in evaluating the performance of a Quick Serve Restaurant (QSR) because it directly links labor efficiency to sales output. In the fast-paced environment of QSRs, where speed and efficiency are crucial, this metric helps management understand how effectively labor resources are being utilized. High sales per labor hour indicate that employees are performing efficiently, contributing to higher revenue generation per hour worked.

In contrast, other metrics like customer satisfaction score provide valuable insights into service quality and customer experience, but they do not directly measure operational efficiency or financial performance. Similarly, food cost percentage and inventory turnover rate are critical for operational management and cost control, but they do not comprehensively capture the relationship between labor input and sales output. By focusing on sales per labor hour, QSR managers can make informed staffing decisions and optimize labor costs, which is essential for maintaining profitability in a competitive industry.