During service nobody has time to open five reports. What a manager needs is a short list of numbers that say how the day is going and what needs attention now. This guide suggests a daily routine built on the Kappino dashboard, and shows where to go in restaurant analytics when a number needs a closer look.
Before you start: set the scope
The dashboard is the first screen managers see in Kappino. It pulls together data from the POS, orders, tables, reservations, inventory and riders, so nothing has to be copied across. Two switches set what you are looking at:
- The period switcher: Today, Week, Month or Quarter. The KPI row updates instantly.
- The branch switcher in the sidebar: one branch, or All branches to see the group. Each user only sees the branches they have access to.
Before service
1. Revenue against the previous period
The revenue card shows total sales for the period with a chip comparing it with the previous period, so you can see at a glance whether you are up or down. Check yesterday and the week so far before the doors open.
2. Next reservations
The upcoming bookings for today, so front of house can prepare tables and greet guests by name. View all opens the reservations screen.
3. Alerts & tasks
The Alerts & tasks panel collects what a manager should act on: low stock items, delayed orders and new reviews waiting for a reply. Press Refresh to check for new items. Acting on low-stock alerts before service means a dish does not have to come off the menu halfway through the evening.
4. Popular menu items
A photo strip of the week’s top sellers. Use it to brief the team and to check that your best sellers are in stock.
During service
5. Active orders and live orders
The KPI row shows how many orders are open right now across your channels. The live orders table lists each current order with its number, table, items, status and total; View all jumps to the full orders board.
6. Service right now
An occupancy donut under a Live badge shows how full the room is, as a percentage and as tables used out of total. Below it: seated, reserved and free tables, pending reservations and the number of covers in house. Floor managers use it to pace seating and balance sections.
7. Average check per cover
What each guest spends on average. Watched through the service, it shows whether suggestions from the team are landing, and it is a quick signal for menu and pricing decisions.
8. Active riders
How many delivery riders are on the road. Check it together with open orders before taking on more deliveries.
After service
Switch the period to Week or Month to see the trend behind today. When a number needs a closer look, go to analytics:
- Sales: revenue, orders, average order value and gross profit for any range, with hourly sales, channel mix and top-selling items.
- Food cost: cost of goods sold, gross profit and recipe margins.
- Labour: orders served, revenue and average ticket per staff member.
- Saved reports: save Finance, Sales, Operations and Customer reports, run them when you need them and download them as PDF.
Shortcuts
Press ⌘K to search pages, orders, reservations, menu items, customers and stock from the top bar, or ⌘/ to open Pino AI and ask a question in plain language, for example how today compares with last Tuesday. The dashboard is also in the Kappino app, so you can check service from your phone.
The daily routine on one line
Before service: revenue, reservations, alerts, top sellers. During service: live orders, Service right now, average check, riders. After service: the week’s trend, and analytics for anything that stands out.
