Analytics & Reporting

Your dashboard summarizes performance at-a-glance:

• Sales, average order value, ticket volume
• Food cost %, labor %, gross margin
• Waste indicators and compliance alerts
• Forecast vs actuals (sales, demand, labor)
• Top/worst performers by item and category

For a tour of the dashboard UI, see Dashboard Overview.

• Food cost %: Total food cost ÷ food sales. Track weekly.
• Labor %: Labor cost ÷ total sales. Compare by day part.
• Waste rate: Waste value ÷ purchases. Use item/category views.
• Gross margin: Sales − COGS. Monitor trends by location.
• Inventory turnover: COGS ÷ average inventory.

For deeper predictive insights, see Predictive Analytics & Insights and Bionoryx-powered Demand Forecasting.

• Sales reports by day, item, category, and day part
• Food cost and margin reports with variance analysis
• Labor efficiency: sales per labor hour, overtime analysis
• Inventory usage, variance, waste, and reorder suggestions
• Compliance summaries (temps, cleaning logs, incidents)

Generate on demand or schedule (daily/weekly/monthly) delivery to your inbox.

Build tailored reports with filters for time period, location, category, and metrics. Ask Bionoryx to assemble executive or operational reports from natural language requests.

Learn how to request and schedule reports in Bionoryx Assistant Custom Reports.

• Export reports to PDF for sharing
• CSV/Excel for deeper spreadsheet analysis
• Google Sheets export for collaboration
• Image (PNG) for presentations

For team distribution, use scheduled email delivery and secure share links.

Automate recurring reporting to keep stakeholders informed:

• Daily operations summaries for managers
• Weekly performance dashboards for leadership
• Monthly P&L and trend reviews for owners

You can schedule any report generated by Bionoryx or from the dashboard.

• Food cost %: Watch for supplier changes and waste spikes.
• Labor %: Compare scheduled vs. actual and optimize by day part.
• Margins: Track item profitability and adjust pricing or portioning.
• Waste: Combine with Inventory Management to reduce spoilage and over-prep.