POS Reports

Five reports on sales taken through the point of sale. They cover completed orders only — anything still open in the restaurant is not counted yet, so figures for the current service will keep moving until the last table is closed.

• Restaurant Revenue:
  • The overview of the family, and the only one that splits sales by who bought them. Summary cards give Total revenue, Total orders and Items sold, alongside Hotel guest revenue and Walk-in revenue — the split that says how much of the restaurant’s trade is your own guests charging to a room and how much is business off the street. A Revenue by category chart, a Top items table (item name, quantity sold, revenue) and a Daily breakdown complete it. If the restaurant is close to break-even, the hotel-guest and walk-in figures are the two to watch: they respond to completely different things.
• Category Sales:
  • Sales grouped by menu category — starters, mains, beverages, whatever your menu defines. Summary cards give Total revenue, Total orders, Items sold, Categories and Average order value, with a Revenue by category chart. Columns: category, quantity sold, revenue and percentage of total. Average order value is the figure to track over time here: it moves when staff upsell, and it is a cleaner signal than total revenue because it does not rise just because you were busy.
• Item Sales:
  • Every menu item that sold, ranked. Summary cards give Total revenue, Total items and Total quantity. Columns: rank, item name, category, quantity sold and revenue. Read the bottom of the list as carefully as the top: items that barely sell still occupy menu space, require ingredients to be held and are the first candidates for removal. Items high on quantity but low on revenue are cheap and popular, which may be fine or may mean they are underpriced.
• Hourly Sales:
  • The day broken into hours, for staffing rather than menu decisions. From hour and To hour narrow the window. Summary cards give Total revenue, Total orders, Peak hour, Hours active and Hours shown. Columns: hour, orders, revenue and percentage of day. The point is the shape rather than the total — two hours carrying half the day’s covers is a rostering problem, and this is the report that proves it before you change anybody’s shift.
• Order History:
  • Every completed order, searchable, for answering questions about a specific bill. Summary cards give Total orders and Total revenue, and a search box finds an order by its details. Columns: order number, table, completed at, guests, item count, subtotal, discount, total, payment method — plus customer and room number where the order was charged to a stay. Clicking a row opens the full order: every line with item name, category, note, quantity, unit price and total. This is the report that settles a dispute over a bill, because it shows exactly what was ordered and what was charged for it, including the note the kitchen was given.