Steps

  1. Pick the period at the top: a month, a range, a year or specific dates.
  2. Read the flow left to right: orders, tickets sent, tickets ready, printed and batches made. A gap between two steps shows where the day is held up.
  3. Press a step of the flow to open its screen: the sales, the Kitchen display, its Printers tab or Kitchen production.

Tips

  • Sales are the invoice totals with VAT, before returns. Guests and spend per guest count dine-in orders only, from the guests entered at the table.
  • The kitchen part needs the Kitchen display add-on and the batches need Kitchen production; the printers part appears once kitchen printers have printed a ticket.
  • The bell keeps the restaurant informed: each morning from 06:00 yesterday's summary, today's prep list and the planned batches not made; during service a kitchen station running late (past the kitchen's red time, once per late spell) and a kitchen ticket that did not print. Settings → Notifications → “Restaurant and kitchen” sends them by email too.
  • Menu and food cost lists the dishes sold less returns, before VAT, with the ten best by net sales, their profit and margin, and the gross profit at each dish's cost price when sold. With Recipes & food cost it adds food cost % (of the dishes with a recipe), the posted waste's cost and how many dishes are stars, plowhorses, puzzles or dogs.
  • This dashboard is only for restaurants, cafes and cafeterias; other stores are taken to the business dashboard.

In the app, press F1 or ? on this screen to open this guide next to your work.

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