Reports

Before: Decide which location, dates and question you are reviewing. A kitchen queue measures preparation, not collected money.

Steps: Open Restaurant > Reports, choose the named report, set its dates and location where available, then apply the displayed filter action. Compare Server Performance with POS sales and payment records for the same period. Use a report's Print button when provided; use POS > Sales History > PDF / Excel for sales exports.

Result: The report answers an operational question within its selected scope. Sales History exports include all filtered results, not just the visible page; narrow filters if the PDF limit is reached.

Recovery: If figures differ, first compare dates, location, currency, settlement state and report definitions. Do not edit orders or re-enter payment merely to make two differently scoped reports agree. Restrict exports to authorised staff.

9.1 Sales by Category

Shows restaurant revenue grouped by menu category.

9.2 Table Turnover

Shows table usage and turnover performance. Use it to identify slow sections and underused tables.

9.3 Average Ticket

Shows average spend per order/check.

9.4 Server Performance

Shows waiter activity, order count, and takings. Use Server Performance during and after service to reconcile waiter takings.

9.5 Kitchen Prep Times

Shows preparation timing and bottlenecks by order, item, or station.

Paper-only orders are excluded from Kitchen Prep Times. Combined-mode orders remain included; an empty preparation-time report for paper-only service is expected, not proof that no food was prepared.

9.6 Peak Hours

Shows trading concentration by hour, useful for staffing and menu prep.

9.7 Menu Engineering

Shows item performance for popularity and revenue decisions. Use Menu Engineering to identify stars, slow movers, and repricing opportunities.

9.8 Food Cost

Shows recipe-based cost analysis. Use Food Cost to compare ingredient cost against selling price.