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Restaurant Operations reports are divided into seven different categories:

1. Inventory
2. Sales
3. Labor
4. Vendor
5. Customer
6. Human Resources
7. Location

Inventory Reports:      

Item Cost % Breakout

Item Cost Analysis – Location Side by Side

Item Theoretical Quantity Analysis

Item Theoretical Cost Analysis

Item Price Verification

Item Price Change Analysis

Stock Usage

Period Purchase Analysis by Vendor

Daily COGS Activity

Purchase Analysis by Location

Purchase Analysis by Vendor

Stock Count Quantities

Recipe Cost Breakout Report

Sales Reports:

Average Gross Sales & Ticket Count Report

Average Sales by Hour

Menu Price Analysis

Menu Item Analysis

Labor Reports:

Sales v Labor Report

Employee Count v Guest Count by Hour Graph

Sales & Labor Budget Chart

Weekly Sales & Labor

Weekly Sales & Labor Comparison

Labor Productivity Analysis by Week

Vendor Reports:

AP Aging Report

AP Aging Report by Location

Check Stub Reprint

Payments Created Report

Vendor Check – MICR

1099 Review

1099 Form

Customer Reports:

AR Aging Report

Customer Statement

Human Resources Reports:

Server Sales Analysis

Employee Performance Report

Location Reports:

Flash Report

Location Comparison – Gross Sales Report

Location Vital Signs Report

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