Restaurant Command Center
This week
SAMPLE DATA
Sales (WTD)
$42.8K
▲ 6%
Food cost
31%
▲ 2 pt
Labor cost
28%
— on target
Prime cost
59%
near 60% ceiling
Avg check
$38
▲ $2
Covers
1,126
▲ 5%
8-week performance
Sales & food cost
Weekly sales (left, $K) vs. food cost (right, %) · dashed line = 30% target
What & when people order
Top menu items by revenue
This week
Sales by daypart
Share of revenue
Cost structure & busy days
Where each dollar goes
% of sales
Sales by day of week
Where to staff up
🤖 Insights
Sales up 6% on a stronger weekend; Fri–Sat drive 44% of the week.
Food cost rose 2 pts to 31% — a supplier price increase; prime cost is at 59%, near the 60% ceiling.
Tuesday is the slowest night; ribeye & burger are the top earners.
✅ Recommended actions
Re-quote the produce/protein supplier to pull food cost back to 30%.
Run a Tuesday special; tighten portioning on the highest-cost plates.
Schedule labor to match the Fri–Sat peak, trim midweek.
🗄️ Data sources
POS — sales by item, daypart & day
Supplier invoices — food costs (COGS)
Scheduling / payroll — labor hours
📐 Definitions & methodology
Food cost % = food COGS ÷ food sales
Prime cost = (food + labor) ÷ sales
Avg check = total sales ÷ covers
Built by Advanced Timing Co. · advancedtiming.ai · Sample data for demonstration.
