Multi-location restaurant group
Location managers and finance work from the same sales and labor numbers.
Restaurant groups typically pull sales from the point-of-sale system, labor from scheduling, and costs from accounting, so the numbers location managers quote rarely match the ones finance reports. A data layer starts with agreed definitions for net sales, labor cost, and food cost, then brings those sources in on a schedule with reconciliation checks. Where sources disagree, the difference is shown with its reason and an assignee instead of settled by argument. Location dashboards and data for forecasting come next, built on the same definitions.