32 reports. Every one exports to PDF or CSV.
Sales, inventory, recipes and production, customers, and fulfilment — read from one connected dataset, not five exports stitched together by hand.
Three reports that answer the biggest questions
What do I owe, by rate and by month, ready to file?
Which dishes are actually worth keeping on the menu?
Who are our Champions, and who's At risk or Lost?
Sales & money
What's selling, what it cost you in discounts, and what's owed to tax.
What did we sell, and when?
Which promotions actually paid for themselves?
What do I owe, by rate and by month, ready to file?
Where is revenue leaking back out?
Which payments failed before they became an order?
How much store credit is outstanding, and how is it moving?
How many points are issued, redeemed, expired, and outstanding?
Inventory & catalogue
What's in stock, what it's worth, and what's about to go to waste.
What is the current stock actually worth?
What's about to run out, based on real sales speed?
Which customers are waiting on a restock?
Which products are missing an image, description or category?
What's approaching its best-before date?
What did we lose, and why?
How much value did we recover by marking down instead of binning?
Which suppliers consistently ship shorter-dated stock?
Given a lot number, which orders was it sold into?
Recipes & production
What each dish costs to make, and whether that's still true.
Which dishes are actually worth keeping on the menu?
Where does physical stock disagree with what the system expected?
What's actually being consumed, ingredient by ingredient?
Which dishes have quietly dropped below target margin?
How much are we losing, broken down by reason?
What are we spending, and with which suppliers?
Customers
Who's buying, who's about to stop, and what they look at but don't buy.
How are we doing on acquisition and retention?
Who are our Champions, and who's At risk or Lost?
What gets looked at but never bought?
Operations
How fast orders move, and where they're getting stuck.
How are we doing by zone and by rider?
What's still open, and how long has it been waiting?
How long does an order actually take, end to end?
What share of orders are ready when promised?
Which station is the bottleneck?
How often does the picked order match what was ordered?
How is the kiosk doing against the till?
Reports are honest about what they can't yet prove: cost and profit fields simply don't appear for a store that hasn't entered product costs, rather than showing a misleading zero.
See the reports against your own data
Book a short walkthrough and we'll show you what these look like on your catalog.