Reports & analytics for catering: plan without an AI black box

By using their own historical event data: the event margin report, the food-cost report and the staff report with surcharges show how much staff and stock a similar past event actually needed. You use those numbers to derive your own staffing ratios and planning rules for the next event – traceable from real booking and shift data instead of a forecasting model.

The cockpit shows key figures across all events, plus revenue reports with period comparison, the event margin report for contribution margin per event, the top-customer report and the food-cost report. For staff there's a dedicated staff report with surcharges for night, Sunday and public-holiday work, plus payroll export.

The event margin and food-cost reports show you the actual staff and stock use of similar past events, including surcharges from the staff report. You use those numbers to derive your own staffing rule and carry it into shift planning and the time-balance overview in the staff module yourself.

No. Revenue, margins, food cost and staff cost already live in Univents because they come from the same bookings, invoices and shifts. Reports can be exported, but ongoing analysis and comparison with past events happen directly in the cockpit.

Univents doesn't predict demand from a model – it makes your own real event data analyzable: who booked what and when, what it cost, how much staff was deployed. Every number in the report traces back to a single event – traceable instead of a black box.