Detailed Dashboard
📍Date Filter and Restaurant Filter
We have created a new dashboard with detailed information about your business so you can make up-to-date decisions in real time.
⚠️ Important: To access this detailed report, you must click the "Detailed Dashboard" button next to the title on the main Dashboard screen.
⏲️ The report data will be updated every day at 6 am.
❗️If you are new to haddock or open a new restaurant, you will only see the Detailed Dashboard the day after you upload your first documents.
👩🚀 Report Access
Users with permission enabled to view the Detailed Dashboard will have access to the report (normally Administrators and Owners).
📆 Date Filter and Restaurant Filter
In the top left corner you will see a filter box where you can select
the period from which you want to extract the data.
Likewise, through a dropdown, you can filter the location from which you want to extract the information, whether from all locations, several, or a specific location.
💡 By default, all information for the group will always be shown.
📊 General Report
We show you a historical view of sales performance, overall margin, and expenses over a set period.
💡Amounts are shown as total values and percentages.
Below we explain what each metric means:
- Total Sales: This information comes from the total sales we extract from the integration with the point-of-sale terminal (TPV) or from the manual sales you periodically upload to haddock (sales excluding VAT).
- Total Costs: This is the sum of all expenses incurred to operate and maintain the business during a given period. These costs include both fixed and variable costs (excluding VAT).
- Gross Margin: A key indicator that measures the basic profitability of the business. It shows the cost of the ingredients and other goods needed to prepare meals and drinks.
- Operating Margin: This is calculated by determining the profitability of the business operations after covering operating costs, but before deducting interest and taxes. It is a key measure for understanding how efficiently a restaurant turns sales into operating profit.
- Sales Trend: This lets you assess past performance, understand the present, and plan for the future.
- Expense Trend: This helps you understand how expenses change across different periods over time, identify opportunities, patterns, and trends to reduce costs, and improve efficiency.
Customer Trend: This is the number of diners over a period of time. It helps identify growth or decline trends, and analyze customer retention and acquisition.
- Average Ticket Trend: The average ticket shows how much a customer spends on average each time they make a purchase at the restaurant. It helps adjust internal strategies to maximize revenue per transaction, improve profitability, and offer a better customer experience.
🔎 Business Analysis
In this section, we carry out an in-depth analysis of some of the data we have extracted from haddock. We will also make recommendations to improve these results.
🚀 These recommendations are the result of studying thousands of restaurants and analyzing the sector benchmark.
- Gross Margin: Measures the restaurant's efficiency in using its resources to produce or purchase products before incurring indirect costs such as administrative and marketing expenses, among others.
➕ It is calculated by subtracting Cost of Goods Sold (COGS) from Total Revenue. Then, this result is divided by Total Revenue and multiplied by 100 to obtain the gross margin percentage.
If this percentage is below the benchmark we have set (65%-75%), we will offer recommendations to improve this result.
- Staff Cost: A company's staff cost is calculated by adding together all expenses related to employee compensation and benefits.
➕ Staff cost calculations take into account salaries, social security contributions, employee benefits, training costs, and severance payments.
If this percentage is below the benchmark we have set (25%-35%), we will offer recommendations to improve this result.
- Operating Cost: This is calculated by adding together all expenses incurred in the day-to-day operations of the business, excluding the cost of goods sold (COGS) and financial expenses such as interest or taxes.
If this percentage is below the benchmark we have set (15%-25%), we will offer recommendations to improve this result.
- Rent Cost: This is calculated by adding together all recurring payments (monthly or annual) that a company or individual makes for the use of a leased property or equipment over a specific period.
If this percentage is below the benchmark we have set (6%-10%), we will offer recommendations to improve this result.
- Operating Margin: Measures the restaurant's efficiency by taking into account both direct and operating costs (administrative, sales, and general), providing a more complete view of the company's operating profitability.
➕ Operating margin is calculated by subtracting total operating costs from the restaurant's total revenue to obtain operating income. Then, operating income is divided by total revenue.
If this percentage is below the benchmark we have set (10%-20%), we will offer recommendations to improve this result.
💸 Sales Report
In this report, you can view in depth the total monetary transactions that have taken place in your business.
It is divided into different charts that let you analyze and compare the behavior of the sales history, how the different sales channels and shifts perform, the total number of diners, and the average ticket.
🛒 Expense Report
The expense report shows in depth the total monetary transactions that have taken place in your business.
❗️It is important that you complete the category, family, and subfamily for each product in order to obtain more detailed information about your business costs.
📖 How to add the category, family, and subfamily for each product.
- Total Expenses by Category: Shows total expenses by category.
We have extracted the information from the categories that have been assigned to the documents.
- Total Expenses by Family: Shows total expenses by product family. We have extracted the information from the categories that have been assigned to the products.
Total Expenses by Subfamily: Shows you total expenses by product subfamily. We have extracted the information from the subcategories that have been assigned to the products.
Total Expenses by Product: Shows the total expenses for each of your products.
💡 haddock shows you all products in the categories raw materials, beverages, cleaning, consumables, others, and uncategorized.
- Main Suppliers by Purchase Volume: Suppliers ordered by total spend. This will allow you to identify your main suppliers, assess their performance, negotiate better terms, and ensure efficient management of inventory and resources.
Expense Table by Products and Suppliers: Products and suppliers ordered by total spend.
🚀 Margin Report
- Gross Margin: A key metric that measures the profitability of food and beverage sales after covering direct production costs, that is, the cost of ingredients and other goods needed to prepare meals and drinks.
- Operating Margin: This is calculated by determining the profitability of the business operations after covering operating costs, but before deducting interest and taxes. It is a key measure for understanding how efficiently a restaurant turns sales into operating profit.
🍋 Dish Report
The Sales and Gross Margin Matrix by Dish (or better known as the BCG Matrix) shows the dishes with the highest profitability for the business and therefore the ones that are ideal to promote within the restaurant.
🍏 Green Box (Star Dishes): Shows the dishes with the highest margin and the highest number of sales; therefore, these are the ones that should be promoted the most on the menu. We should encourage our diners to order them, place them in key spots on the menu, and have our waiters recommend them to everyone.
🍋 Yellow Box (Puzzle Dishes): In this case, we should turn them into stars by encouraging their sales. We can lower the price a little, but always keeping the margin in mind so they do not become dog dishes.
🍎 Red Box (Cash Cow Dishes): These are dishes that have high popularity but low profitability. To improve their profitability, you will need to reduce ingredient costs or increase the sales price. Sometimes, you cannot remove these dishes from the menu because they drive sales of other dishes or contribute to the restaurant's image.
🦴 Gray Box (Dog Dishes): These are dishes with low profitability and low margin. It is recommended to remove them from the menu or make changes so they are more attractive and more profitable.
- Total Profit by Dish: This is the profit margin obtained for each dish sold in the restaurant. It allows you to understand the profitability of each menu item, identify dishes that generate more revenue, and make strategic decisions about pricing, promotions, and menu adjustments.
❗️Profit per dish is calculated based on the margin in the costings. Make sure the costings are correct to ensure the information is accurate.
➕ Profit per Dish= Dish Sale Price−Total Dish Cost
- Top dishes with the most or least profit: In these charts you will have a powerful visual tool that will let you quickly identify which dishes are the most profitable and which are not generating as much profit.
📊 Price Variation
We offer price variation by product over a specific period, so you can make strategic decisions about menu pricing, purchasing, and supplier management.
The categories are created as a result of the integration with the Point of Sale terminal.
💡It is important that you select the category and product for which you want to see the price variation over time.
📦 Inventory Report
This lets you monitor, manage, and analyze inventory levels. This report provides a view of current stock, product usage, and associated costs.
- Total Historical Asset Value: This is the purchase cost of all products and ingredients that are currently in inventory over time.
- Total Historical Value by Inventory: This is the purchase cost of all products and ingredients that are currently in inventory over time, broken down by inventory.
🛒 Purchases Report
This is created from the orders placed through haddock.
- Monthly order trend by number: Shows you the change in the total number of orders placed in one restaurant or another during each month.
- Daily order trend by number: Lets you look at the previous chart in more detail, showing how the number of orders you placed each day has changed over a given period of time.
This type of analysis is very useful for identifying daily trends and weekly patterns.
- Monthly order trend by amount: Shows how the total value of orders in your restaurant has varied over several months.
- Daily order trend by amount: Shows how the total value of orders in your restaurant has varied over the days.
This analysis is useful for identifying daily order patterns, seeing how they vary over the week, spotting spikes or drops on specific days, and understanding the restaurant's overall trend.
- Monthly order trend by Supplier: This chart gives you a view of how purchases made from each of your suppliers have changed over the months.
It is useful for identifying patterns in commercial relationships, assessing dependency on certain suppliers, and observing possible changes in purchase volume.
- Order list: This list includes key information such as the order date, supplier, location or restaurant, and order value.
It is useful for keeping track of transactions and having a clear purchase history.
📊 Budgets
The goal of this report is for you to compare the restaurant's reality with an expected forecast, by filling out the following criteria:
- Select the location and date you want to analyze.
- Enter the estimated revenue for that selected date.
- We give you some benchmark expense percentages based on the market average, but you can adjust them according to your business.
- Real cost vs. budget by category: haddock shows you the comparison between the budgets and the actual results obtained.
If there are significant deviations (positive or negative), identify the reasons behind those differences to adjust the future budget.
⭐️ Profit and Loss
The profit and loss report, also known as the income statement or statement of earnings, provides a financial summary of a company's income, costs, and expenses over a specific period, usually a quarter or a year. This report offers key information about the business's profitability and financial performance.
This report is essential for assessing a company's financial health, identifying trends in income and expenses, and making informed decisions to improve profitability and the business's financial management.
📂 Export Report
You will be able to export the report only in PDF format.
Updated on: 23/04/2026
Thank you!