Feature · Sales reports
Sales reports for your restaurant: the takings, the dish mix and the hours that pay
Every order your team sends and every bill they settle in Slotina ends up in one place: what you took, what sold, when the room was busiest, how long the kitchen took and how the guests paid. Pick the days, read the week, send the files to your accountant.
Any stretch of up to 92 days at a time, in the same monthly price as everything else.
Takings on one side, covers on the other
A restaurant has two sets of numbers, and they answer different questions.
The covers reports come from the bookings and the floor: how many people sat down, how often each table turned, how many never came, and how many you had to turn away. The sales reports come from the orders and the bills: what the evening was worth and what it was made of. A Friday with fewer covers and higher takings is a good Friday; you only see that with both in front of you.
What the sales reports show
The takings
What came in over the days you picked, the number of bills and covers behind it, and the averages that follow from them, so a busy night and a lucrative night can be told apart.
The dish mix
Which dishes sold and how many. The starter nobody orders, the special that outsold the menu, the dessert that only moves on Saturdays: the evidence for the next menu change, rather than the chef's memory of it.
The busy hours
When in the day the money arrives. If the takings between three and five barely cover the people on, or the rush starts half an hour before the second waiter does, it shows here.
Kitchen times
How long the kitchen took, from the tickets on the kitchen display. The station limits that turn a ticket amber and then red are the ones you set; the report puts the kitchen's times beside the takings for the same days.
Voids
Every dish a manager voided or changed after it went to the kitchen, with the reason they gave. A void now and then is a dropped plate; a void every night at the same station is a question.
Payment methods
How the bills were paid: cash, card or other, including the card payments taken with Tap to Pay or from the table's QR code, which go to your own Stripe account once it is connected.
The files your accountant asks for
Three CSV exports, made on the web, that open in any spreadsheet:
- Daily takings, one line per trading day.
- VAT by class, for restaurants in the United Kingdom and Ireland, matching the VAT class each dish carries on the menu.
- Dishes sold, for the stock count, the menu meeting or the gross-profit sum.
The screen says plainly that it is not a tax return. The figures are what you and your accountant start from; the return is still theirs to prepare.
Reading a week in ten minutes
- Start with the week's takings and the covers behind them, then open the busy hours to see which days and hours carried it.
- Check the dish mix for anything sold out early: if a dish was marked sold out on shift, the mix shows how many went before it ran out.
- Look at the kitchen times on the busiest hour. If tickets ran red at eight, the fix is in the kitchen or in the pacing of the bookings, not on the floor.
- Scan the voids for a pattern, and the payment methods for anything unusual in the cash.
More than one restaurant
A restaurant group gets a group report as well: every site's days side by side, with a CSV of its own. Each site keeps its own sales reports underneath, so the general manager of one restaurant reads their own week and the owner reads all of them.
What the sales reports do not do
- Slotina does not connect to a till or EPOS you already have, so sales rung up on another system are not in these figures. They count what your team takes and settles in Slotina.
- There is no link to accounting software such as Xero: the CSV files are how the figures travel.
- The CSV exports are made in a web browser, on the web screens.
- VAT by class is worked out for the United Kingdom and Ireland only.
Sales reports: questions owners ask
How far back can I look at my restaurant's sales?
Any stretch of up to 92 days at a time: a night, a week, a month or a whole quarter, then the next one.
Can I see which dishes sell best?
Yes. The dish mix shows each dish sold over the days you pick, so you can see what earns its place on the menu and what does not.
What can I send to my accountant?
Three CSV files from the web: daily takings, VAT by class for a UK or Irish restaurant, and the dishes sold. The screen says it is not a tax return; your accountant prepares that.
Do the reports show how long the kitchen takes?
Yes. Kitchen times come from the tickets on the kitchen display, next to the takings and the busy hours, so a slow hour and a busy hour can be compared.
Are covers and no-shows in the sales reports?
The number of covers behind the takings is. No-shows, turns and the bookings you turned away are in the covers reports, which sit beside the sales reports.
Monday's numbers without the shoebox
Leave your restaurant's details and the early-access list writes to you once, on the day Slotina opens. The reports come in the same monthly price as the rest.
Join the early-access list