Skip to content

How yesterday went,
read at 7:30 AM.

Yesterday's sales, spend, food cost and covers, with the variances already explained and the three things left for you. One page, every morning, with nothing to enter.

Book a demo Where the numbers come from
Ready every morning at 7:30 AMEvery number has its sourceIt tells you what changed and why
Yesterday's report, Tuesday, August 12Marta's TrattoriaReady at 7:30 AM
Sales0+ 6% vs last Tuesday
Spend05 invoices, 3 packing slips
Food cost of the day0+ 2.1 points over target
Covers082 at dinner, 36 at lunch
Pancetta + 16.8%: two dishes below marginCarbonara and amatriciana, from Miller's invoiceSee the dishes
1 invoice line on holdGreen Valley, $18.50 of peeled tomatoes never deliveredto decide
6 tasks closed on their ownPacking slip receipt, POS depletion, labels, logsdone
Three lines to decide, the rest is already done
Two dishes below margin, since yesterdaypancetta + 16.8%
Carbonara21.3%
Amatriciana22.8%
Target20%
At $13.50 both go back to 20%: proposal ready in the food cost.
Today

The accounts get done on Sunday evening, when it's too late.

Sales from the POS, spend from invoices, food cost from an Excel sheet: it all gets put together once a week, if you're lucky. And what you discover, you discover when you can't do anything about it anymore.

  • A week later

    You've already paid the pancetta price increase on 200 carbonaras.

  • Three sources, three different numbers

    POS, bank and back-office software never say the same figure.

  • Copied out by hand

    Every evening someone copies out what's already written elsewhere.

Sunday, 10:40 PM
Hours on the accounts3 h 10
Excel sheets open4
Numbers that add up?
July's food costDiscovered on August 9
What's inside

Four numbers, and where they come from.

No estimates. Sales come from the POS, spend from invoices and packing slips, food cost from the recipes multiplied by what you sold, labor cost from the time clock. Every number has its source, and you can open it.

Where every number comes from4 sources
00:02Sales $2,840From the POS close, 164 receiptsPOS
02:14Spend $1,2125 invoices from the invoice inbox, 3 photographed packing slipsinvoices
03:30Food cost 34.5%Sales per dish × recipes × yesterday's pricesrecipes
05:10Labor cost 29.8%Yesterday's time clock, contracts and hourstime clock
07:30Tuesday's reportOne page, on the phone and on the computerready

If a number doesn't convince you, open the source.

The day's food cost isn't a percentage handed down from above: it's the sum of what you sold yesterday, dish by dish, with the recipes and the prices from the latest invoices. If it changes, you know which dish and which ingredient moved it.

  • Traced down to the line

    From the number to the invoice or the receipt that produced it.

  • At 7:30 AM, every day

    Even on Monday when you're closed: the accounts don't sleep.

What changed

It tells you what's different and why.

Not a dashboard full of numbers, but a comparison with the same day last week. What's in line stays in the background; what moves comes to the front, with the cause already found.

  • Same day, last week

    A Tuesday gets compared with a Tuesday.

  • Only what moves

    The things in line don't steal your attention.

Tuesday vs last TuesdayVariances
Last weekYesterday
Sales+ 6%
Covers+ 4%
Average check+ 2%
Food cost+ 2.1 pt
Labor cost− 0.3 pt
One single number out of line, and you already know whyWhy
Food cost + 2.1 pointspancetta, extra-virgin olive oil
Pancetta+ 1.2 pt
EVO oil+ 0.6 pt
Sales mix+ 0.3 pt
Two price increases and more calamari than usual. The rest of the menu is in line.
The week

Seven reports make a readable week.

Every day lines up with the others, and on Sunday evening you don't have to do anything: the total, the average food cost and the best day are already there. What used to cost three hours is now a page that wrote itself.

  • Day by day

    Closed on Monday, packed on Saturday: you see it without adding up.

  • The food cost falls back into place

    From Tuesday to Saturday, with prices updated from the invoices.

  • Written by the Agent

    The comment too: two lines on what moved the numbers.

Week of August 11–17It takes shape
Mon 11closed—
Tue 12$2,84034.5%
Wed 13$2,61032.9%
Thu 14$3,02031.8%
Fri 15$4,11031.2%
Sat 16$4,89030.6%
Sun 17$3,72032.1%
total$0—
Sales$0+ 4% vs last week
Average food cost—Target 32%
Best day—by margin, not by sales
Twenty minutes

Let's read yesterday's report together

We connect the POS and the invoice inbox, and the next morning we open the first report together: sales, spend, food cost and what's left for you. Free and no strings attached: if it's not for you, we'll tell you ourselves.

Book a demo Write to us
  • We connect your POS
  • The first report the next morning
  • We look at the variances together
Where it continues

Before and after the report.

InvoicesWhere the spend come from.DashboardThe month, not just the day.AI assistantsWho writes it overnight.
Talk to us