Reports & Analytics Pro
Interactive sales analytics with real charts. Review revenue trends, order volumes, top-selling items, and category performance across any date range. Use these insights to make smarter menu, staffing, and marketing decisions. Export any view as CSV.
Why Reports Change How You Run Your Restaurant
Most restaurant owners have an intuitive sense of what's selling — they know their popular dishes from memory, they know roughly how busy weekends are compared to weekdays, and they have a general feel for revenue trends month to month. But intuition has limits. It can't tell you that your Tuesday afternoon revenue has grown 23% in the last two months because of the new office complex that opened nearby, which means you might want to add a second cook for Tuesday afternoons. It can't tell you that Mutton Biryani has been declining in order volume for six weeks — maybe because you changed the recipe, or because a competitor nearby now serves it for ₹30 less.
The Reports page surfaces these patterns from your order data so you can make decisions based on facts, not feelings. Every order taken through Unavakam is recorded with a timestamp, the items ordered, the table, the order type, and the amounts. Reports aggregates this data into charts and summaries that answer the questions every restaurant owner needs answered: What are my best-selling items? When is my revenue highest? Which categories are growing? What is my average order value, and is it trending up or down?
The Four Charts — What Each One Tells You
1. Revenue Over Time (Area Chart)
This is the first chart you see and the most fundamental one. It plots your daily or weekly revenue as a smooth area chart over the selected date range. The horizontal axis is time; the vertical axis is revenue in rupees. The area under the line is shaded to make visual comparison easier.
Use this chart to answer: Is my revenue growing? What does my seasonal pattern look like? Did a specific week or day perform unusually well or poorly? A spike on a specific day may correlate with a local festival or a large catering order. A dip may correspond to a power outage, a staff shortage, or a local event that drew people away from restaurants. Once you identify these patterns, you can plan better — more staff during known high-revenue periods, promotion campaigns during typically slow periods.
2. Order Volume by Day and Type (Bar Chart)
This bar chart shows the number of orders per day, with each bar stacked or grouped to show the breakdown between Dine-In, Takeaway, and Delivery orders. Order volume is distinct from revenue — a day with 120 orders isn't necessarily your highest revenue day if those orders are smaller. Comparing volume and revenue charts together reveals your average order value pattern by day.
Use this chart to answer: Which days are my busiest? Are Takeaway orders growing relative to Dine-In? Is my Delivery channel growing month over month? If Delivery is growing, you might need to invest in better packaging, a thermal bag, or a delivery partner integration. If Takeaway spikes on Friday evenings, a pre-order facility could capture additional demand from people who would otherwise go elsewhere.
3. Top Items (Pie / Horizontal Bar Chart)
This chart shows your top 10 (or top 15) best-selling menu items by total order count during the selected period. Each segment (pie view) or bar (bar view) represents one item's share of total orders. This is one of the most decision-driving charts in the Reports page.
Use this chart to answer: What are my star items — the dishes that sell themselves? Are there items in the bottom 2-3 of the top 10 that are seasonally strong and I should keep, or consistently low performers I should consider removing from the menu? The top 3 items on this chart are your "anchor dishes" — they deserve premium positioning on your menu, the best photos, and potentially their own promotion. If a previously strong item has dropped out of the top 10, investigate why — price change, recipe change, or a competitor now offering the same dish at a better price.
4. Revenue by Category (Pie Chart)
This chart breaks your total revenue down by menu category — Starters, Mains, Beverages, Desserts, etc. It shows what percentage of your revenue each category contributes. This helps you understand the composition of your revenue and make menu and pricing decisions accordingly.
For example: if your Beverages category drives 30% of revenue but only 15% of your menu items are beverages, you may be underinvesting in your beverage offering — a wider drinks menu or a dedicated bar setup could grow that further. If Starters are 35% of revenue but you have 40 items in that category, you may have too many starters and customers are overwhelmed with choice — a curated reduction to the top 15 starters might actually increase both the sales of those items and the overall dining experience.
Date Range and Preset Filters
All four charts and the summary cards respond to the date range selector at the top of the Reports page. The preset buttons let you switch quickly between common periods:
| Preset | What it shows | Best for |
|---|---|---|
| Today | Current day (live, updates as orders come in) | Daily operational monitoring |
| This Week | Monday to today | Weekly performance check |
| This Month | 1st of current month to today | Month-to-date progress against targets |
| Last Month | Previous full calendar month | Monthly review and reporting |
| Last 3 Months | Past 90 days | Seasonal trend identification |
| Custom Range | Any start and end date you choose | Comparing specific periods, investigating events |
The custom range is particularly useful for business-critical comparisons — for example, setting it to the same 4-week period last year to see year-over-year growth, or setting it to the 2 weeks before and after you made a specific menu change to measure its impact.
Summary Cards — Your Instant KPI Dashboard
Above the charts, four summary cards show the key performance indicators for the selected period at a glance:
- Total Revenue (₹): The sum of all completed order totals in the period. This is gross revenue including GST. For net revenue (after tax), refer to the GST Reports page.
- Total Orders: The count of all completed orders — dine-in, takeaway, and delivery combined. Divide Total Revenue by Total Orders to get Average Order Value manually, or see the dedicated card.
- Average Order Value (₹): Total Revenue ÷ Total Orders. This is one of the most important efficiency metrics in a restaurant. Growing your AOV — through upselling, combo promotions, or menu design — is often a faster path to revenue growth than increasing the number of orders.
- Best Selling Item: The single menu item with the highest order count during the period. This changes period to period and is a quick pulse check on what's resonating with customers right now.
How to Use Reports Effectively — Workflows
Weekly Monday morning review (10 minutes)
Select "Last Week" (custom range: Mon–Sun)
Get a clean view of the completed week's performance without current week data mixing in.
Read the summary cards first
Total Revenue, Total Orders, AOV. Compare mentally to your weekly targets or to the previous Monday's review. Is revenue up or down week on week? Is AOV growing?
Check the Revenue Over Time chart for the week
Was there a standout day? A very slow day? If Saturday was much lower than the previous Saturday, investigate — was there a local event, bad weather, a power outage?
Check the Top Items chart
Any surprises in this week's top sellers? Did last week's introduction of a new special appear in the top 5 already? If so, consider making it a permanent item.
Export CSV if needed for reporting to partners or investors
Click Export CSV for a complete data export. Share with any stakeholders who need the raw numbers.
Monthly business review
Select "Last Month"
Get the complete closed month. Record or export the four summary card values as your monthly KPIs.
Compare to the month before
Switch to the previous month using a custom range. Note the delta on Total Revenue and AOV. A positive trend on both is healthy growth. Revenue up but AOV down means more orders but smaller baskets — perhaps more tables but faster turnover. Revenue flat but AOV up means fewer orders but higher value per order — possibly you've upscaled your menu or are getting more business customers.
Cross-reference with Expenses
Open the Expenses page with the same month's filter and note Total Expenses. Calculate: Revenue - Expenses = Gross Profit. This is your basic monthly P&L check. For detailed P&L, share both the Revenue CSV (from Reports) and the Expenses CSV with your CA.