Build custom reports across sales, purchasing, stock, kitchen, people, finance and guests. Start from a ready-made template, investigate the detail and save the views your team uses every week.
Choose sources, dimensions, metrics and filters for your own analysis.
Start with a restaurant template. Keep your own settings for the next review.
See changes over time and open the orders behind a result.
Compare what sells with each dish’s cost and contribution.
Check the day’s orders, payments and handover.
Find the effect of prices, quantities and stock differences.
01 / CUSTOM ANALYTICS
Choose a data source, then arrange the rows, columns and measures you want to compare. Review revenue by branch and month, purchase prices by supplier, or labor cost alongside attendance. Add filters and your own value groups to match how you run the business.
Analytics Builder brings sales, kitchen, purchases, write-offs, payroll, inventory, labor, finance, customer and marketing data into one reporting workspace. Each source offers the dimensions and metrics relevant to that part of the restaurant.
02 / TEMPLATES & SAVED REPORTS
Start with a ready-made report for a manager, chef, finance team, HR or marketing. Adapt the source, filters and layout, give it a clear name and save it in My reports.
A saved report remembers its measures, custom groups, comparison and chart settings. Reopen it for the next month, update the existing version or use Save as to keep a separate variation. Pin frequently used reports to Command Center and refresh the figures when you need them.
03 / COMPARE & DRILL DOWN
Compare the previous period or the same period last year. Keep sales, order count and average check together to see whether a branch’s change came with fewer orders or a different check value.
Switch between tables, column charts, line charts and heatmaps. Show shares or cumulative values, highlight drops and focus on the leading results. Open a figure to inspect its source orders or documents with the selected branch and period carried into the detail.
04 / HOREX INTELLIGENCE
Describe what you want to understand: “Compare net sales, orders and average check by branch for August.” HoreX Intelligence can prepare an unsaved report using the data you have access to.
Review the source, measures and filters in Analytics Builder, adjust the draft and save the useful version. Your team can move from an initial question to a repeatable report without starting with an empty layout.
05 / MENU PERFORMANCE
A popular dish is not always the one contributing most. Compare quantity sold, net sales, recipe gross profit and food cost for the same period.
Use ABC bands and menu-engineering classes to focus the discussion. Open one item to review its figures, and choose the weighted-average or latest recipe-cost basis before comparing margins.
06 / SHIFT REVIEW
Review the shift’s orders and payment totals against the cash and payment records at handover. Open discounts, complimentary orders or payment changes when something needs explaining.
The order reference, operator and recorded reason give the manager a starting point. A variance needs investigation before it becomes a conclusion about a member of staff.
07 / STOCK & PURCHASING COSTS
A higher purchasing total can come from a different unit price, more quantity or a different mix of products. Price Changes separates the estimated price and quantity effects and shows the suppliers, products and invoices behind them. Compare with a previous period or an average of earlier months.
Compare a physical count with the recorded balance, then inspect the product’s movement. Purchases, transfers and write-offs explain different parts of the change.
Check recipe links, units and missing costs before changing a price. Use actual-versus-theoretical analysis to compare consumption with what your production and sales would require.
Custom analysis and specialist reports for managers, chefs, finance, HR and marketing teams.
Review sales, payment methods and cashier totals.
Open the shift behind the day’s figures. Compare recorded cash and other payment totals, then review a difference against the orders and the physical handover. Closing a shift is a staff action; the report provides the figures for that review.
See which dishes sell and what they contribute.
Compare quantity, net sales, recipe cost and gross profit for each dish. ABC bands and menu-engineering classes help distinguish popular items from those with a stronger contribution. Food cost uses the selected WAC or latest recipe-cost basis.
Arrange a report around your question.
Choose a data source, put fields in Rows and Columns, and select the measures you need. Filter the result, compare a prior period and open a result to inspect its records. Save useful configurations by name for later use.
Review delivery demand and service times.
Compare delivery activity by branch, source and period. Use order and service-time records to investigate delays or changes in demand. Order revenue alone is not a delivery zone’s profit; include the relevant delivery and operating costs in a profitability review.
Review deliveries and the routes behind them.
Follow courier workload, completed deliveries, time bands and recorded distances. A route distance may use mapping data or a clearly identified estimate. Missing location data should be checked before comparing riders or routes.
Follow quantities from documents to balances.
Inspect stock movement, purchases, transfers and write-offs for a product or branch. Open the source document when a balance needs explaining. A draft is work in progress; stock changes come from posted documents.
Find missing information behind weak reports.
Check products, recipe links and purchase data when a cost is missing or a result looks unusual. A report is only as useful as its source records: resolve unmapped items, incomplete recipes and inconsistent units before making a pricing decision.
Compare dish costs with what was sold.
Item Performance shows recipe cost against net sales for the selected dishes. Inventory actual-versus-theoretical analysis answers a different question: how recorded consumption compares with the ingredients expected from production and sales. Keep the period and cost basis consistent.
Read sales alongside the costs in your accounts.
Use P&L and Analytics Builder to review recognised revenue and recorded operating costs. Late invoices or unfinished records can change an open period. Branch and source filters may cover different kinds of costs; review the selected scope before comparing totals.
See what your guests are ordering.
Compare dishes, categories, brands and order sources by revenue and quantity. Check both popularity and contribution before changing the menu. A high-selling item can still have a high recipe cost.
Inspect changes to a guest check’s payment.
Review the recorded payment changes and their order references. Combine this with shift totals when investigating a discrepancy between the service record and a handover. A change is a reason to inspect the context, not evidence of wrongdoing on its own.
Check what was given away and why.
Discount and comp reports keep the affected order, amount and recorded reason available for review. Complimentary items consume stock even when their value is excluded from recognised sales. Treat loyalty points, promo codes and discretionary discounts according to their own records.
Find recurring losses by product and reason.
Group write-offs by product, category, branch and period. Return to the document to understand the quantity and reason. This supports a discussion about ordering, storage or preparation without assuming every difference has the same cause.
Investigate a specific service question.
Use voided items, pre-checks, tips and order time tracking to review what happened around an order. The available operator, time and reason records help a manager follow up with the team. Access follows the employee’s permissions.
Compare the count with the recorded balance.
A physical inventory count can differ from the expected balance. Compare quantities, movement and posted documents before deciding on an adjustment. Look for missing receipts, unrecorded waste, unit errors and counting mistakes as well as consumption differences.
Keep the report’s scope with the figures.
Export the available report data in CSV, or use a report’s PDF action where provided. Analytics Builder also supports comparison with a previous period or the same period last year. Use matching filters and definitions when comparing branches or sharing figures.
Start with a report for a specific restaurant role.
Choose from management scorecards, labor productivity, actual-versus-theoretical stock, attendance, financial results, acquisition and guest retention. A template provides a starting configuration that you can adapt.
Keep useful settings and return to them.
Save a report with a name and description. Its source, dimensions, measures, filters, custom groups, comparison and view settings are retained. Update it, use Save as for a variation, or pin it to Command Center for regular review.
Match the analysis to your business structure.
Choose the source fields you need in Rows and Columns, apply filters and define value groups. Group the relevant categories or values together so recurring comparisons follow the way your team reviews the restaurant.
Choose a useful view of the same data.
Use table, column, line or heatmap views. Compare the previous period or the same period last year, show a percentage of the total, row or column, or use cumulative values. Highlight drops or outliers and set the number of leading results.
Turn a question into a report you can adjust.
With HoreX Intelligence enabled, describe the question in plain language. The assistant builds an unsaved report from accessible data. Review its configuration, adjust the fields and save it when it answers the intended question.
Understand the drivers behind supplier spend.
Compare purchasing with a previous period or an average of previous months. Review estimated unit-price and quantity effects by supplier, category and product, and open the linked invoice to check the underlying purchase.
Read staffing alongside restaurant activity.
Use labor, payroll and management sources to review attendance, overtime, labor cost and productivity. Ready-made configurations help HR and operations teams begin with relevant metrics, then add the branches, periods and filters they need.
Connect customer activity with business results.
Use customer and marketing sources for guest retention, lifetime value, paid acquisition, reservations and feedback. Start with the corresponding ready-made report and adapt its period, groups and measures.
Yes. Analytics Builder lets you select a data source, row and column dimensions, multiple measures, filters and custom value groups. Save the configuration once it matches your question.
A saved report retains its source, period, dimensions, measures, filters, custom groups, comparison, visualization and formatting settings. Reopen it and choose a new period, save changes or create a separate version with Save as.
Yes. Ready-made reports cover management, sales, kitchen, purchasing, inventory, HR, finance, marketing and guest experience. You can adjust the template and save your own version.
Analytics Builder supports table, column, line and heatmap views. It also offers period comparisons, percentages, cumulative values and highlighting, so the same data can answer different review questions.
Start with the period and cost basis. Item Performance compares recipe cost with net sales, while inventory analysis compares actual consumption with expected ingredients. Review missing recipe links, purchase prices, yield, units and write-offs before attributing a high percentage to one cause.
Use discount, comp, void, payment-change and pre-check records to inspect the affected orders, times and recorded reasons. Compare these with the shift and ask the team about the context. A report highlights a question to investigate; it does not establish misconduct.
Delivery and courier reports show demand, revenue, service times and available route information. Profitability also needs the associated courier, commission and operating costs. Order revenue or delivery distance alone should not be treated as zone profit.
P&L and operational reports use the records currently available in HoreX. You can review an open period before month-end, but late invoices, unposted documents and later corrections can change it. Use the same period and accounting scope for a comparison.
Review write-offs by product, branch and reason, then compare them with buying, stock movement and preparation. This helps identify recurring issues such as spoilage or overproduction. Investigate the source documents before deciding what to change.
Choose the same period, filters and measures for the branches you want to compare. Analytics Builder can group results by branch or brand. Keep differences in operating costs, product setup and incomplete source records in mind.
Analytics Builder lets you choose a data source, rows, columns, measures and filters. Compare periods, open result records and save a report configuration. It is useful for questions that do not fit a single fixed report.
Compare the physical count with the expected balance and trace the difference through posted movements. Check units, receiving records, transfers and write-offs. A mismatch can come from a counting or recording issue, so review it before posting an adjustment.
CSV is available in Analytics Builder and supported reports. PDF is available where the individual report provides a PDF action. Export access follows the employee’s permissions; the selected filters define the data.
In Item Performance, food cost is the recipe cost of the sold items divided by their net sales. The selected weighted-average or latest cost basis affects the result. Inventory consumption and P&L views can use a different scope, so compare their definitions before comparing percentages.
We’ll show you which report answers it and how to check the figures behind it.
