Keep labour % under control before payday, not after.
The single biggest controllable cost in hospitality, visible while you can still do something about it.
Wage cost vs revenue, live.
Labour percentage, FOH/BOH split, hourly rates and revenue per hour — per venue, updated as sales land.
Scheduled vs actual.
See where rostered hours and worked hours diverge, and what it costs.
Closing efficiency.
Track who closes, how long it takes and the variance, so the last hour of the day stops leaking margin.
Targets and variance.
Set a labour % target per venue and see colour-coded variance everywhere it matters.
