City Taste group · 4 venues · plan “Remote Manager”
Dashboard
With us for 4 months · connected Apr 14, 2026 · last run Aug 12, 2026, 04:32 · 1.8 s
Revenue relief · hours × weekdays
whole network · norm from 56 shifts over 8 weeks · orange — shift of Aug 12
Shift of Aug 12 (Wednesday): $11,094 · norm for this weekday $10,858 · +2%
Signal radar
whole network · 18 signals · $10,536 at risk · closer to the center — more urgent
…and 14 more — see the sector links.
Money flow · month to date
whole network · 12 of 31 days · where revenue goes
Event feed
whole network · syncs, tasks, findings, stop list, invoices, reports
Revenue trend
whole network · month
Revenue mix · by venue
- Pier 742,6%
- Forno25,0%
- Cellar18,8%
- Kahwa13,6%
Findings from the last shift
what the pipeline spotted on its own
Truffle pizza: 58% food cost at a $16 price
Forno · Aug 11
Negative stock: salmon fillet −2.8 kg
Pier 7 · Aug 11
“Lobby retail” group sold without recipe cards
Cellar · Aug 10
Void of a cooked dish after serving · 3 checks
Pier 7 · Aug 10
Expiry write-offs at twice the norm
Kahwa · Aug 9
Tasks in progress
each with a ready decision and the numbers
Review the economics: Fines de Claire oysters
Cellar · new
Purchase price up: cream 33% +30%
Pier 7 · in progress
Voids after the pre-check by one server
Pier 7 · in progress
34 items sold without a recipe card
Network · in progress
Bar shortage after the stock count
Cellar · new
What this means
Restaurant network
Every venue on one screen
A network summary and each venue’s contribution. You see a struggling venue before its manager tells you.
Network venues
| Venue | Format | Revenue | Checks | Avg. check | Food cost | Network share |
|---|---|---|---|---|---|---|
| Pier 7 | Chef-driven restaurant | $164,364 | 4,394 | $37 | 28.1% | 43% |
| Forno | Family pizzeria | $96,374 | 4,998 | $19 | 31.2% | 25% |
| Kahwa | Coffee shop with breakfast | $52,313 | 6,176 | $8.47 | 24.4% | 14% |
| Cellar | Evening wine bar | $72,548 | 2,098 | $35 | 33.6% | 19% |
Profit by venue · month
| Venue | Revenue | Profit | Margin |
|---|---|---|---|
| Pier 7 | $132,753 | $34,612 | 26.1% |
| Forno | $80,141 | $19,812 | 24.7% |
| Cellar | $60,541 | $14,682 | 24.3% |
| Kahwa | $37,294 | $8,442 | 22.6% |
Contribution to network revenue
- Pier 742,6%
- Forno25,0%
- Cellar18,8%
- Kahwa13,6%
Sales
Revenue, checks, guests and demand mix
By hour and day, payment type, discount and item — what the venue earns on and when it sits idle.
Daily trend
Revenue by day
whole network · month
Payment types
Discounts · by reason
what goes out and to whom
| Reason | Checks | Amount |
|---|---|---|
| Guest card 10% | 148 | $1,134 |
| Staff discount 35% | 62 | $838 |
| Chef’s compliment | 34 | $340 |
| “Business lunch” promo | 210 | $619 |
| Manual discount > 20% | 19 | $492 |
Zero-revenue checks
banquets and compensations are not discounts
Total checks
Value at menu prices
Cost
Banquet on account
4 checks
Hospitality
3 checks
Guest compensation
2 checks
Supplier tasting
2 checks
Revenue by department
banquets separate from the restaurant; inside — kitchen, bar and services
| Department | Kitchen | Bar | Services | Paid | At menu prices | Checks |
|---|---|---|---|---|---|---|
| Restaurant | $75,529 | $35,059 | $5,412 | $116,000 | $119,388 | 5,842 |
| Banquets | $20,941 | $8,118 | $5,529 | $34,588 | $37,482 | 74 |
| Hospitality tables | — | — | — | $0 | $2,526 | 11 |
| Total | $96,470 | $43,177 | $10,941 | $150,588 | $159,396 | 5,927 |
Department comes from the POS dining-area section: Main hall · Pier 7 → Restaurant · Terrace · Pier 7 → Restaurant · Wine room · Cellar → Restaurant · “Loft” banquet hall → Banquets · Off-site catering → Banquets · Hospitality tables → Hospitality. Kitchen and bar — by where the dish is prepared. Hospitality tables close without payment, so their menu-price total is for reference only. In the dashboard this block exports to Excel and PDF for any period.
Discount log
who gave what, when and why
| Check | Time | Server | Reason | Discount | % |
|---|---|---|---|---|---|
| #4412 | 21:48 | Novak D. | Manual discount > 20% | $126 | 25% |
| #4408 | 21:12 | Kim E. | Guest card 10% | $22 | 10% |
| #2291 | 20:40 | Haddad A. | Staff discount 35% | $40 | 35% |
| #4401 | 20:05 | Perera P. | Chef’s compliment | $28 | 19% |
| #8874 | 19:35 | Santos R. | “Business lunch” promo | $9.20 | 20% |
| #2284 | 19:02 | Bell T. | Guest card 10% | $25 | 10% |
| #6640 | 13:20 | Nair N. | “Business lunch” promo | $5.60 | 20% |
| #8861 | 12:48 | Silva K. | Guest card 10% | $6 | 10% |
Who gives discounts
by server for the period
| Server | Venue | Checks | Amount |
|---|---|---|---|
| Novak D. | Pier 7 | 96 | $873 |
| Haddad A. | Cellar | 71 | $687 |
| Kim E. | Pier 7 | 88 | $552 |
| Santos R. | Forno | 104 | $486 |
| Bell T. | Cellar | 58 | $409 |
| Nair N. | Kahwa | 56 | $415 |
Top items by revenue
| Dish | Venue | Class | Sold | Revenue | FC |
|---|---|---|---|---|---|
| Tom yum with shrimp | Pier 7 | Star | 412 | $3,102 | 28.4% |
| Pizza Margherita | Forno | Star | 986 | $4,524 | 24.1% |
| Ricotta pancakes with berries | Kahwa | Star | 348 | $1,638 | 49.2% |
| Pasta carbonara | Pier 7 | Plowhorse | 604 | $3,695 | 26.3% |
| Pepperoni pizza | Forno | Plowhorse | 812 | $4,012 | 27.6% |
| Cappuccino | Kahwa | Plowhorse | 2,140 | $5,287 | 18.4% |
| Wine of the day, glass | Cellar | Plowhorse | 918 | $5,952 | 39.8% |
| Ribeye steak 400 g | Pier 7 | Puzzle | 42 | $2,322 | 61.2% |
Operations control
What happens to checks after the order
Voids, reversals, discounts above policy and reopened checks — by type, by employee and by who confirmed them.
By operation type
| Type | Operations | Amount |
|---|---|---|
| Void after the pre-check | 12 | $556 |
| Void of a cooked dish | 9 | $374 |
| Discount above policy | 14 | $348 |
| Closed check reopened | 6 | $154 |
| Item canceled without reason | 5 | $78 |
By employee
concentration in one person is a signal
| Employee | Venue | Operations | Amount |
|---|---|---|---|
| Novak D. | Pier 7 | 11 | $449 |
| Haddad A. | Cellar | 8 | $293 |
| Santos R. | Forno | 7 | $216 |
| Perera P. | Pier 7 | 6 | $149 |
| Das S. | Kahwa | 4 | $72 |
Who confirms for whom
arc — employee’s red-zone total, ribbon — the pair’s shared operations
Who confirmed the operations
Fernandes A. · manager
21 confirmations
Khan O. · shift lead
14 confirmations
Bell T. · bar manager
11 confirmations
What to do
Food cost shield
Real cost of sales and where margin will slip
Visible food cost and an estimate adjusted for blind spots, a breakdown by menu group, and candidates for a price or recipe-card review.
Food cost by menu group
revenue $112,114
revenue $55,853
revenue $61,454
revenue $25,446
revenue $17,626
revenue $37,526
revenue $47,916
revenue $27,664
Position vs. segment
City restaurants · average check $25–45
Blind spots
Items without a recipe card
64 items
Modifiers without a cost
40 items
“Retail” group without recipe cards
17 items
Candidates for review
food cost above norm — price, recipe card or portion size
| Dish | Venue | Food cost | Sold | Revenue |
|---|---|---|---|---|
| Fines de Claire oysters | Cellar | 128.4% | 18 | $762 |
| Ribeye steak 400 g | Pier 7 | 61.2% | 42 | $2,322 |
| Truffle pizza | Forno | 58.4% | 96 | $1,581 |
| “Blackcurrant” cocktail | Cellar | 56.1% | 214 | $1,511 |
| Tuna tartare | Pier 7 | 54.8% | 61 | $1,076 |
| Ricotta pancakes with berries | Kahwa | 49.2% | 348 | $1,638 |
| Crab pasta | Pier 7 | 46.3% | 74 | $1,393 |
Products on free checks
banquets, hospitality, quality tasting
Kitchen · mains
Bar · wine
Kitchen · starters
Desserts
Groups and dishes are counted on paid checks: if the same dish went to a paying guest and, for free, to a banquet, its cost must not land in commercial food cost. The products really left the kitchen — they are in “full” food cost.
Staff discounts
staff meals, not sales to guests
Checks with a staff discount
Paid by staff
Products worth
A half-price portion pushed its group’s food cost toward 56%. Such checks are taken out of the commercial calculation and counted separately.
Staff meals & board
Norm & losses
Usage norms and shift metrics
The venue sets four norms; actuals come from sales, write-offs and stock. Alongside — server metrics for the same period.
Norms · actual vs. target
whole network · month
| Metric | Norm | Actual | Amount | Status |
|---|---|---|---|---|
| Staff mealsstaff groups and staff-discount checks + write-offs to staff accounts | 2.0% | 1.4% | $2,172 | on norm |
| Stock on handfood stores (KITCHEN, BAR) ÷ daily food usage | 14 days | 22.4 days | $33,435 | above norm |
| Quality tastingwrite-offs to “Quality tasting” + zero-revenue checks with that label | 0.5% | 0.7% | $1,014 | borderline |
| Spoilage write-offslosses on write-off reports: spoilage, breakage, expiry | 1.0% | 0.9% | $1,466 | on norm |
Stock on hand
snapshot at 04:31 · 1,218 items
KITCHEN
food · counted in the norm
BAR
food · counted in the norm
EQUIPMENT & TABLEWARE
not in the norm
SUPPLIES
not in the norm
Only food stores count toward the “days of stock” norm: $33,435 of $58,376. Supplies, equipment and tableware sit for years and have nothing to do with kitchen usage — which stores count is configurable.
What pulls the norm
where to look first
on norm
above norm
borderline
on norm
Actual to norm ratio: 1.0× — exactly on norm. 22 days of food stock is frozen cash and a risk of expiry write-offs.
Staff performance
servers for the period
| Server | Venue | Checks | Guests | Revenue | Per guest | Kitchen | Bar | Discounts | Red zone |
|---|---|---|---|---|---|---|---|---|---|
| Kim E. | Pier 7 | 412 | 861 | $15,506 | $18 | $10,494 | $4,659 | $552 | — |
| Novak D. | Pier 7 | 386 | 742 | $14,165 | $19 | $8,800 | $4,988 | $873 | 11 · $449 |
| Santos R. | Forno | 508 | 1142 | $9,953 | $8.72 | $8,282 | $1,388 | $486 | 7 · $216 |
| Haddad A. | Cellar | 274 | 522 | $9,553 | $18 | $2,518 | $6,800 | $687 | 8 · $293 |
| Bell T. | Cellar | 231 | 448 | $8,165 | $18 | $1,976 | $6,024 | $409 | — |
| Nair N. | Kahwa | 602 | 788 | $5,271 | $6.69 | $4,612 | $494 | $415 | — |
| Perera P. | Pier 7 | 198 | 392 | $7,200 | $18 | $4,800 | $2,188 | $219 | 6 · $149 |
Kitchen and bar — by where the sold dishes were prepared; discounts — regular discounts on paid checks; red zone — voids of prepared items after the pre-check (the same numbers as in Operations control).
Plan · labour cost · P&L · forecast
What you’ve made and what you will make
You enter the monthly plan and labour cost by hand — the POS doesn’t have them. Everything else is calculated, including a forecast from the month to date.
P&L · August (month to date)
whole network
Revenue
Cost of goods
Labour cost incl. taxes
Rent
Utilities & telecom
Marketing
Write-offs & losses
Other expenses
Operating profit
Labour cost
Labour cost incl. taxes
Share of revenue
Segment norm
Profit by venue
$34,612 profit
$19,812 profit
$14,682 profit
$8,442 profit
Menu engineering & recipe cards
Stars, plowhorses, puzzles and dogs
Every item is classified by popularity and margin. Plus recipe-card control and allergens for guest information.
Menu matrix
| Dish | Venue | Class | Sold | Revenue | Food cost |
|---|---|---|---|---|---|
| Tom yum with shrimp | Pier 7 | Star | 412 | $3,102 | 28.4% |
| Pizza Margherita | Forno | Star | 986 | $4,524 | 24.1% |
| Ricotta pancakes with berries | Kahwa | Star | 348 | $1,638 | 49.2% |
| Pasta carbonara | Pier 7 | Plowhorse | 604 | $3,695 | 26.3% |
| Pepperoni pizza | Forno | Plowhorse | 812 | $4,012 | 27.6% |
| Cappuccino | Kahwa | Plowhorse | 2,140 | $5,287 | 18.4% |
| Wine of the day, glass | Cellar | Plowhorse | 918 | $5,952 | 39.8% |
| Ribeye steak 400 g | Pier 7 | Puzzle | 42 | $2,322 | 61.2% |
| Tuna tartare | Pier 7 | Puzzle | 61 | $1,076 | 54.8% |
| Three-cheese plate | Cellar | Puzzle | 84 | $1,186 | 42.1% |
| Fines de Claire oysters | Cellar | Dog | 18 | $762 | 128.4% |
| Truffle pizza | Forno | Dog | 96 | $1,581 | 58.4% |
| Quinoa salad | Kahwa | Dog | 34 | $240 | 44.6% |
Menu nutrition facts
calculated from your recipe cards
Portion weight, ingredients and nutrition facts should match across every channel — dine-in, website and delivery apps. The service calculates them from your recipe cards and delivers one file: Excel to work with, PDF for the binder.
| Dish | Yield | Kcal | P / F / C | Allergens |
|---|---|---|---|---|
| Charcoal-grilled dorado | 320 g | 256 | 15.4 / 10 / 25.1 | fish |
| Crab pasta | 320 g | 612 | 24.8 / 32.1 / 54.3 | gluten, milk, crustaceans |
| Tomato & feta salad | 220 g | 198 | 7.2 / 14.6 / 9.4 | milk |
| Tom yum with shrimp | 350 g | 284 | 18.9 / 12.4 / 22.8 | crustaceans, fish |
| Lentil soup | 400 g | 312 | 16.2 / 15.8 / 26.4 | celery |
| New York cheesecake | 140 g | 428 | 7.1 / 27.3 / 38.9 | gluten, milk, egg |
Ready to publish
Waiting for ingredient data
The calculation is a draft; a food technologist approves it. If less than 90% of the ingredients are identified, no numbers are shown: an empty cell is more honest than understated calories.
Ingredient library
the food technologist’s desk · Excel and PDF for the kitchen
The inventory system doesn’t store ingredient nutrition: there’s no way to identify a signature sauce or a supplier’s semi-finished product. The technologist enters the numbers from the package, and the service shows where to start — at the top, whatever turns dishes ready right now.
| Ingredient | Dishes | Would make ready | |
|---|---|---|---|
| “City Taste” signature sauce | 14 | +9 | |
| Tom yum paste (semi-finished) | 8 | +6 | |
| Shortcrust tartlet | 5 | +4 | needs unit weight |
| “Crispy” breading mix | 6 | +3 | |
| Sea buckthorn syrup | 4 | +2 |
Dishes waiting for one ingredient
Entries in the venue’s library
Export
Values are sanity-checked: the service compares calories with protein, fat and carbs and warns about a mismatch. A misplaced digit won’t slip into the menu unnoticed.
Menu for publishing
one file for dine-in, website and delivery apps
Only ready items and only the fields guests need to see. The set has a version: the same string in the dashboard and on the website means the data matches — no need to check fifteen hundred dishes by eye.
Items in the set
Set version
Formats
Allergens
calculated from recipe cards, go into guest information
Dishes with allergens calculated
Need a recipe card
AI recipe-card draft
an expert checks it before it goes in
Process flow · dish group
a document for the HACCP binder
Ingredient groups on top, operations below; the flows converge at heat treatment. Critical control points (CCP) and operational prerequisite programs (OPRP) sit on their steps. Ingredient groups come from your recipe cards.
The flow is approved by the food technologist — the PDF carries the approval date.
Recipe cards · build-up
what the dish is made of, with semi-finished products expanded
A different view: not operations but composition. Raw ingredients from stock on the left, then semi-finished products with their own recipe cards, the finished dish on the right — with quantities recalculated per portion.
Stock · stock counts · write-offs
Stock, counts and where the product goes
Stock liquidity, negative stock, stock-count results in money and write-offs by reason.
Negative stock
sold more than was received
| Item | Venue | Qty | Amount |
|---|---|---|---|
| Cream 33% | Pier 7 | -4.2 l | −$204 |
| Flour type 00 | Forno | -12 kg | −$113 |
| Salmon fillet | Pier 7 | -2.8 kg | −$284 |
| Caramel syrup | Kahwa | -3 l | −$49 |
Write-offs by reason
total $3,746 · 2.1% of revenue
Stock counts
shortages and surpluses in money
| Date | Venue | Store | Items | Shortage | Surplus | Result |
|---|---|---|---|---|---|---|
| Aug 9 | Pier 7 | Kitchen | 412 | −$452 | $107 | attention |
| Aug 7 | Forno | Main | 286 | −$132 | $56 | normal |
| Aug 3 | Cellar | Bar | 194 | −$738 | $28 | review |
| Jul 31 | Kahwa | Main | 148 | −$72 | $46 | normal |
| Jul 10 | Pier 7 | Bar | 208 | −$351 | $85 | attention |
Stop list
live, from the POS
Fines de Claire oysters
Cellar
Ribeye steak 400 g
Pier 7
Raspberry tart
Kahwa
Truffle pizza
Forno
Manager reports
Finished documents, not data dumps
Weekly and monthly reports with conclusions and recommendations. Delivered by email, stored in the dashboard, exported to Excel and PDF.
Report history
| Report | Type | Date | Status | |
|---|---|---|---|---|
| Financial report · July 2026 | Month | Aug 1, 2026 | sent | Excel · PDF |
| Manager report · Aug 4 – Aug 10 | Week | Aug 11, 2026 | sent | Excel · PDF |
| Financial report · June 2026 | Month | Jul 1, 2026 | sent | Excel · PDF |
| Manager report · Jul 28 – Aug 3 | Week | Aug 4, 2026 | sent | Excel · PDF |
| Stock count · Cellar bar | One-off | Aug 3, 2026 | sent | Excel · PDF |
| Financial report · May 2026 | Month | Jun 1, 2026 | sent | Excel · PDF |
| Guest information · allergens | One-off | Jul 22, 2026 | sent | Excel · PDF |
From the July report
Tasks & findings
Not raw data — a ready action
The pipeline finds the problem, puts a price on it and proposes a decision. All you do is accept or decline.
Review the economics: Fines de Claire oysters
Cellar
Food cost 128% — the item sells below its purchase price. Either raise the price to $13 or take it off the menu: about $762 lost this month.
Purchase price up: cream 33% +30%
Pier 7
Last delivery at $4.85/l vs a 30-day median of $3.74. Ask a second supplier for a quote — saves about $1,106 a month.
Voids after the pre-check by one server
Pier 7
11 operations for $449 this month — four times the shift average. Pull camera footage for 3 shifts and require a senior’s confirmation.
34 items sold without a recipe card
Network
$3,369 of revenue has no cost behind it — real food cost is 4.2 pp above the visible one. Create recipe cards, starting with the top 10 by revenue.
Bar shortage after the stock count
Cellar
A $738 gap across 194 items. Check cocktail pours and how open bottles are written off.
Dead hours: weekdays 15:00–17:00
Kahwa
A dip between lunch and evening. Offer a fixed-price coffee + dessert — bring back 8–10 checks a day.
Manual discounts above 20%
Network
19 checks for $492. Permissions are restricted in the POS; no repeats in two weeks.
Findings from recent shifts
| Date | Finding | Venue | At stake |
|---|---|---|---|
| Aug 11 | Truffle pizza: 58% food cost at a $16 price | Forno | $1,581 |
| Aug 11 | Negative stock: salmon fillet −2.8 kg | Pier 7 | $284 |
| Aug 10 | “Lobby retail” group sold without recipe cards | Cellar | $952 |
| Aug 10 | Void of a cooked dish after serving · 3 checks | Pier 7 | $146 |
| Aug 9 | Expiry write-offs at twice the norm | Kahwa | $219 |
| Aug 8 | Friday average check 12% below last week | Cellar | — |
Navigator · AI analyst
Explains your numbers in plain language
Navigator sees only your data and answers from it: why food cost slipped, where money leaks, what to do first.
Support
A live expert, not a first-line bot
Questions about the numbers, how the venue runs and the service. Answers arrive in the dashboard and by email.
Request #118 · closed
Video call
Telegram bot
Summaries where you are — no laptop needed
A morning summary after the nightly run, alerts on risks and price rises, stop-list updates.
05:12
☕️ Summary for Aug 11 Network revenue — $11,911 (+8.4% vs last Monday) 386 checks · average $31 Food cost 28.4% — on norm
05:12
🔴 Finding: “Truffle pizza” — 58% food cost 14 sold this shift for $231, the venue barely made money on it. The task with the numbers is already in the dashboard.
13:40
⚠️ Price rise: cream 33% — $4.85/l vs a $3.74 median (+30%) Supplier Dairy Yard, invoice INV-3318.
21:05
🍽 Stop list updated: Fines de Claire oysters, ribeye steak 400 g
Subscription
“Remote Manager” plan · 4 venues
Pay monthly or prepay for 3, 6 or 12 months at a discount. Switch plans in one click.
Plans
per venue per month
Monitoring
See every shift
Control
Find where the money goes
Remote Manager
Run the restaurant with you
Prepay 3 months
Prepay 6 months
Prepay 12 months
Payment history
| Period | Amount | Date | Status |
|---|---|---|---|
| August 2026 | $476 | Aug 1, 2026 | paid |
| July 2026 | $476 | Jul 1, 2026 | paid |
| June 2026 | $476 | Jun 1, 2026 | paid |
| May 2026 | $476 | May 1, 2026 | paid |
| April 2026 · connection | $270 | Apr 14, 2026 | paid |
Connect
What’s connected and how it works
Setup takes about 15 minutes and needs access to your POS. After that the service runs on its own — data collected overnight, summary in the morning.
Connected services
POS: POS server + live stop list
Monitoring & analytics
Telegram bot
How a day goes
04:30 · nightly collection
in the venue’s local time, outside POS working hours
05:10 · calculation and findings
food cost, anti-fraud, menu engineering, stock
05:12 · Telegram summary
plus an email to the owner
during the day · tasks
an expert reviews and sends them with a decision
Want the same — with your own numbers?
Set up in 15 minutes, first summary the next day. Nothing to install, no hardware; your data and keys stay under your control.
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