Overview

Real-time snapshot of the business

Healthy
Revenue (30D)
$0
—
Prime Cost %
0%
Target ≤ 60%
Food Cost %
0%
Target 28–32%
Labor Cost %
0%
Target ≤ 28%
Net Margin
0%
Industry avg 7–10%
Compliance Score
0%
—

Revenue vs. Prime Cost

Last 30 days

Cost Breakdown

Monthly

Top Selling Items

By revenue

Alerts

0

    Monthly P&L

    Edit any value — totals recalculate live

    Revenue

    Total Revenue $0

    Cost of Goods (Food)

    Total COGS $0

    Labor

    Total Labor $0

    Occupancy & Operating

    Total Operating $0
    Gross Profit$0
    Prime Cost$0
    Operating Income$0
    Net Margin0%

    Break-Even Calculator

    Live
    Fixed costs / mo
    $0
    Variable cost ratio
    0%
    Break-even revenue / mo
    $0
    Break-even / day
    $0
    Avg ticket
    Orders needed / day
    0

    Prime Cost Trend

    Weekly

    Daily Sales (30D)

    By channel

    Sales Mix

    By category

    Menu Engineering

    Stars, Plowhorses, Puzzles & Dogs — edit costs and prices inline
    ItemPriceFood costMarginMargin %Units (30D)RevenueClass

    Inventory & Par Levels

    Red = below par
    ItemUnitOn handParReorderCost/unitValueVendorStatus

    Waste Log

    Click to add
    DateItemQtyReason$ Loss
    Waste (30D): $0 · Target < 2% of food cost

    Vendor Spend (30D)

    Upload an invoice

    Drop an image or PDF scan — Claude vision OCR extracts line items
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    Recent invoices

    0 on file

    Staff Roster & Weekly Cost

    Edit hours and wages
    NameRoleHourlyHrs/wkWeeklyMonthly (×4.33)Food handler certExpires
    Weekly labor$0
    Monthly labor$0
    Labor % of revenue0%

    Labor vs. Sales (by hour)

    Identify over/under-staffed shifts

    Cold-hold equipment

    FDA Food Code · keep ≤ 41°F

    Hot-hold stations

    FDA Food Code · keep ≥ 135°F · log every 2h in service

    Recent temperature readings

    Last 14 days
    Active labels
    0
    Expiring in 12h
    0
    Use first
    Past use-by
    0
    Discard
    Printed today
    0

    Create a prep label

    Auto-calculates use-by from FDA shelf-life

    Active labels

    0 active

    Recent history

    Used or discarded (last 7 days)
    ItemTypePreppedUse-byPrepped byOutcome

    Today's checklist

    0/0

      Cleaning & sanitation schedule

      Daily · Weekly · Monthly
      TaskFrequencyLast doneNext dueAssignedStatus

      Licenses, Permits & Certifications

      Florida DBPR · Osceola County
      DocumentIssuerNumberIssuedExpiresStatus

      Inspections

      FL DBPR Hotels & Restaurants
      DateTypeViolationsHigh-priorityResult

      Staff Training Status

      Food handler · Allergen · Anti-harassment
      StaffFood HandlerAllergenServSafe Mgr

      Compliance Score

      Weighted across categories
      AI Briefing

      This week in the back office

      Key insights

      Auto-generated

        Anomalies detected

        0

          Next week's focus

          Top 3 actions

            Recipes

            Click to edit ingredients

              Select a recipe

              Theoretical vs. Actual Food Cost

              Shrinkage = waste + theft + over-portioning
              Theoretical food cost
              $0
              0%
              Actual food cost
              $0
              0%
              Shrinkage / variance
              $0
              0%

              Theoretical cost is calculated from unit sales × recipe cost. Actual comes from your P&L COGS. A variance above 2–3% usually points to portioning, waste, comps, or inventory issues.

              Weekly Schedule

              $0 / wk 0% labor
              Click a cell to add/remove a shift. Each shift defaults to 8 hours.

              Projected labor % vs. forecast sales

              Daily

              Coverage warnings

                Bella Vita Bistro
                Employee Time Clock
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                Enter your 4-digit PIN
                Tip for demo: Maria 1234 · Antonio 2345 · Paolo 3456
                FL DBPR Readiness

                Inspection Readiness Score

                Based on the Florida Division of Hotels & Restaurants Food Code violation categories

                0%
                High-priority passed0/0
                Intermediate passed0/0
                Basic passed0/0

                Walk the inspector's route

                Check each item as you verify it. Scoring weights high-priority 3×, intermediate 2×, basic 1× — mirroring DBPR inspection impact.

                Top 10 FL DBPR violations this year

                Stay on watch

                  Mock inspection

                  Run a practice walkthrough

                  A DBPR inspector typically spends 45–90 minutes on a routine inspection. Launch a mock inspection to simulate what they'll check.

                  Invite a teammate

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                  Current team

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                  EmailRoleJoined

                  Pending invites

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                  EmailRoleExpiresLink
                  No pending invites.
                  Today
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                  This week
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                  This month
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                  Overdue
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                  needs attention