Five report areas cover sales, the kitchen, your tables, your team and what your food costs — over any date range, with drill-down to the individual order and a PDF you can share.
Every area shares the same date range, granularity and PDF export — you learn the controls once.
Revenue over time, your best-sellers, what gets ordered together, how people pay, and what discounts actually cost you.
Revenue · Top Items · Basket Analysis · By Type · Payments · Discounts
How long food takes, how each cook is doing, what every station puts out, and where the line actually slows down.
Cooking Time · Cook Performance · Stations · Bottleneck · Item Prep Time
Reservations by outcome, your peak hours, how well each table is used, cancellations, and the full service pipeline.
Reservations · Peak Hours · Table Utilization · Cancellations · Service Pipeline
Every clock-in and clock-out, hours and overtime, each cashier's takings, and payroll for the month.
Shifts · Hours Worked · Cashier Performance · Payroll
What stock cost over the period at the price each lot was really bought for, the margin on every dish, and what went to waste rather than to a customer.
Cost of Sales · Gross Margin · By Menu Item · By Product · Waste
Pick a range — today, last week, last year, or your own From/To — and the charts adjust their detail to match: a single day comes back hour by hour, a long stretch switches to days or months so the shape stays readable.
The kitchen report separates waiting in the queue from actual cooking, which is the difference between two very different fixes: a long queue means you need hands or a better order of work, while a long cook time points at the dish or the station itself.
Cashier Performance puts every till side by side — revenue, order count and discounts given — so an outlier is obvious rather than anecdotal. The Discounts view shows exactly how loyalty cards and coupons were used and what they took off the bill.
On the staff side, Shifts flags late arrivals, early departures and short shifts in red against the plan, and Payroll turns a whole month of recorded hours into gross and net pay. Nothing is typed in twice — it all comes from what actually happened at the till and on the clock.
Tap a slow stage, then a table or a person, then an order, then the item — the service pipeline goes four levels deep, so "service was slow tonight" turns into a specific, fixable answer.
Presets from today to last year, or your own From/To. Charts shade the hours you are closed, so a quiet night never looks like missing data.
Read the guide →Tap a bar, a day or a row to open what is behind it — down to the individual order and the minutes each item took.
Read the guide →Choose the sections, portrait or landscape, with or without the charts embedded — then send it to an accountant or file it away.
Read the guide →Only staff with the reports permission can open the section, and the whole feature can be switched off for venues that do not want it.
Read the guide →Five areas: orders and money, the kitchen, your tables, your team, and what your food costs. Revenue and best-sellers, cooking times and bottlenecks, reservations and table utilization, shifts and payroll, cost of sales and margin — all sharing the same date range and controls.
Presets from today to last year, or your own From/To. The charts change granularity to match: a single day comes back hour by hour, while a long stretch switches to days or months so the shape stays readable.
Yes. Tap a bar, a day or a row to open what is behind it, right down to the individual order and the minutes each item took. The service pipeline goes four levels deep, so "service was slow tonight" turns into a specific answer.
To PDF — you choose which sections to include, portrait or landscape, with or without the charts embedded. It is built to be sent to an accountant or filed away.
It does, and the distinction matters: a long queue means you need hands or a better order of work, while a long cook time points at the dish or the station itself. Two different problems with two different fixes.
Yes. Only staff with the reports permission can open the section, and the whole feature can be switched off for venues that do not want it at all.
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