A chef does not land on the sales Dashboard. Signing in opens the chef dashboard: the day seen from the kitchen — what the food sold, what it cost, what sold most.
| Venue | Net Sales | Food Cost % | Guests | Avg Check | Status | vs last week |
|---|---|---|---|---|---|---|
| Olive Grove | $14,820 | 28.1% | 212 | $69.90 | Live | ▲ 6.2% |
| Harbour Room | $9,460 | 31.6% | 131 | $72.21 | Live | ▲ 2.4% |
| Skyline | $7,915 | 26.9% | 86 | $92.03 | Live | ▼ 3.8% |
| Bluefin | $4,270 | 33.2% | 58 | $73.62 | Live | ▲ 9.1% |
| Cedar Hollow | $1,995 | 30.4% | 19 | $105.00 | Live | ▼ 1.5% |
- 1The day’s figures: Net Sales, Guests, Net Food Sales (FOOD items only) and Food Cost % across your venues.
- 2Top items sold — the five food items that sold most today, with their venue.
- 3Your venues, with their own Food Cost %. Click a row to open that venue.
Your venues together
With several venues, the page reads Welcome back and your name, then Your kitchen at a glance and how many venues you have.
Net Food Sales counts the items of the FOOD class only — drinks are out, so the food cost is set against what the kitchen sold.
Food Cost % is the weighted average of your venues. When NexReps has no cost to work with yet, the tile reads No cost data yet — see Food Cost.
Below, Group Revenue — Hour by Hour, then the venue table, with the same Live, Closed, Down and All tabs as the Dashboard, and a Food Cost % column instead of discounts.
One venue
Click a venue — or, if you have only one, sign in — and you get its own page.
| Supplier | Date | Total | Status |
|---|---|---|---|
| Northfield Produce | Nov 6 | $1,284.50 | Pending review |
| Harbourside Fish Co. | Nov 5 | $2,016.00 | Processed |
| Valley Dairy | Nov 4 | $642.30 | Processed |
- 1The venue’s Food Cost % for the day.
- 2See all opens Item Sales for this venue.
- 3Recent invoices — supplier, date, total and status. See all opens Invoices; a row opens the invoice.
The venue page has the same four figures, the venue’s hour by hour, its Top items sold, the Recent invoices and, at the bottom, the day’s Notes. PDF and Excel export it. The arrow next to the name brings you back to all your venues.
An invoice marked Pending review is waiting for you: open it and review its lines. See Invoices.
On the phone
The chef’s phone opens on the same dashboard: Net Sales, Guests, Net Food Sales, Food Cost, the hourly chart, the venues and the top items sold. The bar at the bottom adds Invoices (the camera), Order or Inventory Count, Tasks and Recipes. See Navigating the interface.
Next
Invoices — from the photo to the stock.