Reports & profit analysis
Read the branch dashboard, then slice revenue, cost, gross profit and margin by period, category, staff, channel, payment method and branch.
The branch overview
Dashboard → Overview
- Monthly performance at a glance for the branch you are in.
- Best-selling products, so you know what to keep in stock.
- Low-stock items, so a reorder does not wait for someone to notice a gap.
- Recent orders, for a quick look at what is happening right now.
Best sellers and recent orders can be exported for your own analysis.
The profit report
Dashboard → Reports
Open Dashboard → Reports.
Choose the period: last 7 days, last 30 days, last 3 months or last 6 months.
Narrow it with the filters you need, then read the headline figures.
The four headline numbers
| Figure | Means |
|---|---|
| Revenue | What customers paid you |
| Cost | What those goods cost you, from item and recipe costs |
| Gross Profit | Revenue minus cost |
| Margin | Gross profit as a percentage of revenue |
Cost flows from the catalog, not from an estimate. That is why stale average costs quietly turn a healthy-looking margin into fiction.
Read this diagram as text
- Paid orders in the period → Revenue
- Item average cost → Cost of goods sold
- Recipe ingredient costs → Cost of goods sold
- Revenue → Gross profit
- Cost of goods sold → Gross profit
- Cost of goods sold → Margin
- Gross profit → Sliced by period, category, brand, SKU, staff, customer, tender, channel
- Margin → Needs View reports; money figures need View finance
Profit is only as good as your costs
Cost comes from each item's average cost, and for a restaurant from its recipe ingredients. Stale costs produce a margin that looks healthy and is not. Receiving stock through purchase orders keeps costs current.
Slicing the data
Filter by
- Category — which parts of the range earn their shelf space.
- Brand and product family — how a supplier's range performs as a block.
- SKU or variant — whether the large size is really the profitable one.
- Inventory item — a single line's whole story.
- Staff — revenue by the waiter or cashier who took the sale.
- Customer — what your best accounts are worth.
- Payment method — how much of your trade is cash, card, M-Pesa or another tender.
- Sales channel — dine-in, takeaway or delivery.
Breakdowns on the same page
- Revenue by channel — where the trade actually comes from.
- Staff performance — orders and revenue per member.
- Branch performance — locations compared over the same period.
Answering real questions
| Question | How to get to it |
|---|---|
| Which category earns the most profit, not just the most revenue? | Reports, 30 days, read gross profit and margin per category rather than revenue |
| Is delivery worth the effort? | Filter by the delivery channel and compare margin against dine-in |
| Which cashier gives away the most discount? | Filter by staff and compare revenue against the discount figures |
| Is the new branch pulling its weight? | Branch performance breakdown over the same period |
| How much of my money arrives as cash? | Filter by payment method — it also tells you how much drawer risk you carry |
Who can see what
Sales, product and staff reports need the View reports permission. Revenue, cost, profit and VAT figures need View finance. Accountants hold both by default; cashiers and waiters hold neither, so your margins are not on display at the till.