TT

Tucci's Trattoria

86'd · Single Location
204 Magnolia Court
Springfield, FL 32301
Demo dashboard — Pitch demo built entirely on a fictional restaurant (Tucci's Trattoria) with modeled data throughout — menu, prices, staff, schedule, and reviews are all illustrative, not tied to any real business. Every number is fully editable (Settings, invoices, schedule) so you can walk a prospect through their own numbers live during a pitch.
Key metrics
Revenue
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Net Profit
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Food Cost %
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Labor Cost %
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01Revenue over time

02Prime Cost Gauge

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Prime Cost (COGS + Labor)

03Things worth your attention

RECENT
Cheese costs up ~8% over the last month across recent invoices — Grande mozzarella is the main driver. Worth a quick vendor price check.
LAST 2 WEEKS
Friday/Saturday dinner labor ran hot — scheduled 3 line cooks both nights but ticket volume matched a 2-cook pace after 9pm.
SELECTED PERIOD
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SELECTED PERIOD
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SELECTED PERIOD
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01Revenue over time

02Revenue by day of week (avg)

03Top 10 selling items (modeled)

ItemCategoryPriceUnitsRevenue
Menu items and prices are illustrative. Unit volumes are modeled on typical sales mix, not actual POS data.

04Top 10 most profitable items

ItemPriceCost %UnitsTotal profit
Ranked by total profit dollars (units × profit per unit) — not just margin %.

05Cancelled / voided / refunded food

DateItemReasonAmount

01Food cost breakdown (estimated)

02Vendor invoices

DateVendorItemsCategoryAmount

03Inventory — manual par-level tracker

Current snapshot, built from real menu ingredients — not date-ranged.
ItemPar levelOn handStatusLast counted

01Labor cost vs. revenue

02Hours by role

03Labor summary

PeriodReg. hoursOT hoursLabor costLabor %

04Employee hours

EmployeeRoleReg. hoursOT hoursEst. pay
Hours are modeled by splitting total labor hours evenly across current staff — swap in real timesheets once available.
Kitchen schedule
Rebuilt from the real posted schedule. Click any cell to edit it directly (e.g. "9:30-CL", "4-CL Counter") — blank means off that day. Add or remove rows below.
yellow = working a double   red = overlapping shifts for the same person across schedules (shouldn't happen — worth checking)

01Profit trend

Prime cost trend

P&L snapshot

Revenue—
Food cost (COGS)—
Labor—
Rent & NNN (est.)—
Utilities (est.)—
Insurance (est.)—
Net profit—
Rent, utilities & insurance are editable in Settings — update them there and every figure here recalculates instantly.

Where the tool goes next

Real menu items and prices are already wired in. Once tonight's POS ID is confirmed, actual sales volumes and true food cost replace the modeled estimates — no redesign needed.

Recent customer reviews (sample)

Illustrative sample reviews \u2014 not tied to any real business. In a live customer's dashboard, this section pulls real public reviews from Yelp, Google, and Tripadvisor.

Fixed costs

 

Staff & wages

NameRoleHourly wage
Adding or removing staff updates wage calculations and the schedule grid immediately.

Operating hours

Used to resolve "close" in shift times (e.g. "5pm-close") to your restaurant's real closing time each day, so labor cost is calculated correctly.
 
These settings apply to every chart and table in the dashboard, including past periods — treat this as "our current cost structure applied to the numbers," not a historical record. Everything here saves automatically and will still be here next time you open this dashboard.