Understand the business with numbers

1. Export CSV

   Downloads the report for the selected range as a CSV file. Each section below also has its own CSV button for just that table.

2. Date range

   Pick a from and to date or a preset: Today, Last 7 days, Last 30 days or This month. Every figure on the page recalculates for the range, in the time zone shown under the title.

3. Sales and collected

   Sales is the value of orders placed, excluding cancelled ones; Collected is the money actually taken in payments. The two can differ, so both are shown next to the order count and average ticket.

4. Service and loss indicators

   Covers, sales per cover, median table turn and cancel rate, then tips, discounts, the void and comp rate, and refunds. The cancel rate turns amber above 10% and the void and comp rate above 3%.

5. Cost and margin

   Shown only when menu items have a recipe or cost: cost of goods sold, gross profit and gross margin. If only part of your food sales has a cost, the margin says what share it is based on.

6. Sales by day

   One bar per day of the range; hover over a bar to see that day's sales and order count.

7. Busiest hours and channels

   Sales by hour of the day, next to sales and orders for each channel and the amount taken by each payment type.

8. Weekday and hour heatmap

   Darker cells mean higher sales at that weekday and hour. Use it to plan staffing and prep quantities for each part of the day.

9. Tenders

   Collected amount per payment method with count, gross, tips, refunds and net. Net is gross minus refunds; tips are left out because they belong to staff. Columns marked * wait for a pending database update.

10. Voids and comps

    Loss prevention: voided and complimentary amounts and quantities, an hour-of-day chart, and breakdowns by staff member and by reason. The card turns amber when voids and comps exceed 3% of sales.

11. Discounts

    Total discounts split into coupon, manual and other, with tables by coupon code and by the staff member who opened the check.

12. Service efficiency

    Orders, covers, average check and sales per cover for each channel, and the turn time of paid dine-in checks with the median and slowest 10%, because an average hides the slowest tables.

13. Staff and cashiers

    Sales by the staff member who opened each check, then cashier performance for whoever took the payment: collected, cash, card, tips, voids, comps, shifts closed and cash variance.

14. Top items and categories

    Your best-selling items with quantity and sales, next to sales and quantity for each menu category.

15. Kitchen speed

    How long items take from when the kitchen starts them until they are ready: average, median and slowest 10%, with a breakdown by category.

16. Refunds

    Refunds and reversals in the range, each linked to the original bill, with method, amount, reason, who issued it and who approved it. They are dated by when they were issued, not by the original sale.

17. Reservations

    Bookings and covers in the range, the number of no-shows and the no-show rate.

18. Z report history

    Every till shift with its Z number, who opened and closed it, expected versus counted cash and the difference, refunds, any variance note, and a link to the locked Z report.

19. Understand the business with numbers

    Sales, best-selling dishes, your busiest hours and the mix between channels over the range you choose. Read it before you change the menu, a price or the roster — and again afterwards, to see whether the change actually moved the business.