Balanced Scorecard and KPIs for Winery Business Designed in Excel

Winery KPI KPI - Balanced Scorecard metrics template example One can easily manage the operations involved in a winery by collecting some useful indicators for this purpose to reflect the proceedings in an unbiased fashion. To start with, the metrics can be 'production area', 'yearly rise in production volume', 'fraction of grapes from own vineyards' and 'waste systems placement' to know about 'architecture perspective'.

Innovation perspective can be obtained with metrics like 'novel products introduced', 'lab and equipment expenditure', 'appreciation scale' and 'learning and experience grading'.

Further, 'internal operations' can be gauged with parameters like 'number of wine makers employed', 'types of wines produced', 'quality position' and 'safety programs adherence'.

Lastly, 'functioning perspective' can be had by using indicators such as 'visitor: taster ratio', 'rise on per order basis', 'cancellation rate' and 'tasting room adequacy'.

Thus, by owning a set of apt metrics and following those on consistent basis, it is possible to judge the situation appropriately and tilt the bar in own favor.

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Winery Evaluation Balanced Scorecard Screenshots

The Balanced Scorecard (BSC) dashboard indicates performance within each perspective and the total performance of .

This is the actual scorecard with Winery Indicators and performance indicators.

Metrics for Management Evaluation

This is the actual scorecard with Winery Indicators and performance indicators. The performance indicators include: architecture perspective, production area, yearly rise in production volume, fraction of grapes from ‘own vineyards’, ‘waste systems’ placement, innovation perspective, ‘novel products’ introduced, lab and equipment expenditure, ‘appreciation’ scale, learning and experience grading, internal operations perspective, number of wine makers employed, types of wines produced, quality position, ‘safety programs’ adherence, functioning perspective, ‘visitor: taster’ conversion ratio, rise on ‘per order’ basis, cancellation rate, tasting room adequacy.

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