Dashboard software for restaurants and food service operators
Restaurant dashboard software: One set of numbers for every location
Klips is dashboard software that gives restaurant owners and managers the same sales, labour, and food cost numbers across every location. Sales sit in the POS, delivery totals sit in platform reports, and someone still rebuilds the weekly picture by hand.
Who it's for
Restaurant owners, CEOs, COOs, operations directors, and general managers who answer for margin, labour, and guest experience across locations, plus the controllers, virtual CFOs, operations leads, and IT leads who set up their numbers. Best for operators with several locations or sales channels who sit in weekly or monthly reviews. Sales are in the POS, delivery totals are in platform reports, hours are in the scheduling tool, and someone rebuilds the weekly picture in a spreadsheet. In smaller groups, one person often does both jobs.
Industries
- Restaurants
- Restaurant groups
- Franchise systems
- Caterers
- Food service operators
Roles
- Owner
- CEO
- COO
- Operations director
- General manager
- Controller
- Virtual CFO
- Operations lead
- IT lead
Company size
- Growing companies of 10 to 250 employees
- Best fit: 50 to 250 employees
A restaurant's core data challenge is that sales, labour, and food cost live in different systems but must be judged together every day.
Operators run on a daily and weekly rhythm. Managers need yesterday's sales and today's schedule before pre-shift. Owners review labour, food cost, and location performance weekly, and set menu and pricing decisions monthly. Each review needs the same few numbers, defined the same way.
That is hard because the data is split. The POS holds sales, online ordering and delivery platforms report their own totals, scheduling holds hours, and inventory counts sit in spreadsheets. Pulling them together takes days, so overtime and waste show up after the damage is done. Pasting exports into a generic AI chatbot doesn't fix it. You explain the business again each time, the answer changes from week to week, and someone still has to check it. Waiting on a manager or accountant to pull a number is no better.
When the numbers are trusted and consistent, a general manager sees labour against sales before the rush. An owner compares locations without asking for a report. Everyone talks about what to do next, not whose number is right. Klips is dashboard software that brings these sources together and delivers the same definitions to every manager, owner, and franchise partner.
Key jobs and use cases
Daily sales by channel
Who: Owned by the general manager. Used by the owner and area manager.
Data: POS, online ordering, third-party delivery platforms, and catering orders.
Output: A dashboard on a TV in the back office, plus a scheduled email before pre-shift.
Decision: Whether to adjust prep, staffing, or promotions today based on where sales are running.
Key metrics
- Net Sales
- Sales by Channel
- Order Count
- Average Check
- Sales per Labour Hour
Labour control
Who: Owned by the general manager. Used by the owner and controller.
Data: Scheduling and time clock exports, and POS sales.
Output: A weekly labour dashboard by location, emailed as a PDF ahead of the operations review.
Decision: Which locations and shifts to cut, cover, or reschedule before overtime builds.
Key metrics
- Labour Cost %
- Overtime Hours
- Scheduled vs Actual Hours
- Sales per Labour Hour
Food cost and menu profitability
Who: Owned by the executive chef or operations lead. Used by the owner.
Data: Inventory counts, supplier invoices, recipe costing spreadsheets, and POS item sales.
Output: A monthly menu dashboard shared by link with the culinary team.
Decision: Which dishes to reprice, rework, or remove, and where waste needs attention.
Key metrics
- Food Cost %
- Actual vs Theoretical Food Cost
- Waste %
- Gross Margin per Dish
- Menu Mix
Guest experience and loyalty
Who: Owned by the marketing or guest experience lead. Used by the owner and location managers.
Data: Review sites, loyalty programs, reservations, and survey results.
Output: A location scorecard emailed weekly.
Decision: Which locations need service attention and which offers bring guests back.
Key metrics
- Average Review Score
- Review Response Time
- Loyalty Redemptions
- Repeat Visit Rate
Why Klipfolio for restaurants and food services
One view across every location
Multi-location operators need to compare locations, channels, and shifts side by side without rebuilding the report each week. Klips replaces scattered spreadsheets with dashboards built on consistent definitions, so Labour Cost % means the same thing in every restaurant.
Numbers reach the floor before service
Managers won't open another tool mid-shift, so the numbers come to them. Scheduled emails land before pre-shift, and TV mode keeps the kitchen and back office looking at the same numbers. Public links and roles and groups keep franchise owners and partners aligned, with access limited to what each person needs.
Definitions that match your menu
Food cost and margin are rarely standard across operators. Excel-like formulas and data modelling let your controller or operations lead define Gross Margin per Dish or Actual vs Theoretical Food Cost the way your business calculates it, once, so the answer stays the same every week.
Start with what you already export
Begin with POS and delivery exports, then publish channel sales and labour dashboards. Add menu profitability and waste next, then guest experience and compliance checks such as health inspections, allergens, or training status by location. The Help Center, professional services, and a partner network are there if you want expert help without hiring a data team.
Klips offers 130+ connectors, 100+ Excel-like functions, 10 distribution methods, and refresh intervals from 1 minute to 24 hours. Start a free trial of Klips.
