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Who: owner and GM, together if you can. When: the same time every week. Monday morning works.

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1. Home — the weekly report

Home is the manager report: Net Sales vs last year, Labor %, Avg/Guest, Guest Count, Total Tips, plus Compliance & Hours KPIs — break compliance, Spread of Hours, Overtime, and who’s approaching overtime before it costs you. Flip Daily/Weekly tabs; skim Shifts Review. The weekly report on Home

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2. Sales

Sales → Overview: net sales over time, By Day of Week Averages, By Hour Averages (filter lunch/dinner). Staff to when the money actually shows up. Sales overview with day and hour averages Sales → Channels splits Dine In / Takeout / Delivery and ranks Third Party Platform Sales — the fee conversation starts here.

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3. Labor

Labor splits Front of House / Back of House / Controllable / Total, each as % of sales against thresholds, with a Role Breakdown (by spending) and drill-in compliance violations. Average Ticket Time vs. Back of House Staffing answers whether extra kitchen hands actually speed up tickets. Labor overview with FOH/BOH split

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4. Cost of Goods

Cost of Goods is the inventory command center: Waste & Variance, Price Movers, Order Simulation, Incoming Orders, Inventory Turns, Cost / Margin, Fill Rate & Shorts, Batch Forecast & Simulate, Demand Velocity — one screen for “where is my food money going this week?” The COGS command center
The weekly questions: Did sales beat last year? Is labor % inside target? Which price moved most — did anyone act on it? What’s the biggest unexplained variance?