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How many of each item are complimentary — no charge to the guest?
Net sales = collected less VAT and service charge. Days before 25 Aug use menu sales (incl. VAT) — no VAT / service charge split was saved then. Goals are set on menu sales (incl. VAT), so every comparison with a goal uses menu sales.
Every peso that left the till for a purchase over the dates above, with the receipt and the second person who checked it. The same figures go to the finance group on Telegram each morning.
Grouped by what it was bought for, biggest first. The account code beside each is the one it posts to in the books.
Left: the person who physically took the money. Right: where they spent it. A name that appears on a lot of money is not a problem by itself — it is the one whose receipts you check first.
Every time someone in the finance group asked what should be in the till, and what they found when they counted it. The expected figure is the one frozen at the moment the question was asked, so a count typed later is still measured against the right target.
Newest first. Tap a receipt to see the photo that was attached to it.
Every movement of every item at one location: what arrived, what a dish took, what a count corrected, what was thrown away.
Returning vs new is what the floor tagged at table setup; Walk-in vs Reservation is the seating type. Untagged tables are shown so coverage is never hidden.
Tables by headcount. Spend per table and per head tell you which size to sell to.
Guests counted by the floor at setup. Spend per head shares each table's bill equally across its counted guests.
Lunch is a table opened before 3 pm; dinner is everything after. Alcohol counts beers, cocktails, spirits, wine and sake; sets count anything named Teishoku.
Per-day averages, so a range with five Tuesdays and four Sundays compares fairly.
Tables by the hour they were opened. The empty hours are where a promo goes.
Every settled bill — dine-in and take-out, cash and card, waived and discounted alike.
What each of the floor sold over the selected range, biggest first. The team gets the simple version of this on Telegram; this is the one with the working shown.
Per server: tables set up with the customer type and a full guest mix, and dishes marked served after the kitchen bumped them. Per station: dishes bumped on time. Sorted so the person or station with the most misses is at the top.
Bills a cashier rejected instead of confirming — not counted in any sales figure above. Each one is a bill that never balanced against its proof photo.
How long each person took at their step, over orders written in this range. Maker: writing to handing over. Manager: handed over to signed. Finance: asked to answered. Sender: Finance's yes to the first push to the supplier.
The same score the Kitchen card posts, with who stood on each board and how loaded it got. Allowed already includes the stretch a busy station earns; Over is how far past their own allowance the late ones went. Full is the station's learned capacity — the most it carries while still cooking to time.
Every dish that ran past its allowance, worst first. On-time dishes are left out — there is nothing to review about a dish that did what it was asked. Busy says whether the station was full at the time: late on a full board is explained, late on a quiet one is not.
How often a dish went out while its server was wanted at another table — one that had just ordered, had food in the pass, or was about to settle. Measured from arrival times only, so a slow server cannot inflate their own load and then be excused by it.
What the kitchen actually plated inside a chef's-choice dish. This is why the pick is recorded: one dish on the menu, and a count of what went out inside it, instead of five menu items to maintain. Not recorded is the number nobody tapped on the pass — those plates are invisible to this count.
This range against the equal range before it, at the same measure the monthly review uses — the point 80% of quiet-board cooks land inside. Nothing here changes a target; it is the early warning that runs ahead of the 1st. Needs at least five quiet cooks in both halves, so pick a range of a few weeks.
Every ticket item fired in the selected range, with target vs. actual fire-to-bump time.
Every discount, void, complimentary, and special-settlement approval raised.
End-of-day cash reconciliation history.
Who was marked present, by day.
What the app can see of the recommended-item strip: a card shown is an offer, a card added is accepted, a guest's no is declined, and a card shown but never touched is ignored.
Phase 2, watching. Every half minute of service the scheduler plans the board — what to start, what to hold, where — and every night scores itself against what the kitchen actually did. Until it is switched on in Admin, nobody sees the plan but this table.
Dispatch, phase 1. How long each dish really takes at each station, learned from the kitchen's own Started and Done taps over the last three weeks — overall, and by how busy the station was when the dish started (low: up to 2 cooking, mid: 3–5, high: 6+). Beside the prep time the recipe says.
Each cook's tickets, judged against the ticket's target and tied to the cook through the station they were assigned that day — a bump does not record a name. Two cooks on one station share its tickets (marked *).
Every settled sale, permanently — "Clear tickets, sales & reports" never touches this. It also decides which uncurated items get pushed as slow movers (see the Push list card on Dining).
One CSV covering the selected range above — every sold, comp'd, and voided item as its own row, from seat to settle. Open directly in Excel, or upload straight to Claude for analysis.
Approved orders land on the calendar, one bill per supplier, on the day the money was asked for.
Standing bills that repeat on a schedule — rent, utilities, subscriptions, retainers. New occurrences are generated automatically, up to 120 days ahead. Deactivating one stops future occurrences without touching bills already paid or overdue.
Balances are kept by hand — update this whenever the real account moves. The total across accounts plus the till is the "cash in bank" the calendar counts down from.
Forced savings from the ending sales report: the VAT and service charge collected over a period automatically appear on the calendar as a payable due the day after the period ends, so that money gets set aside instead of spent. Amounts come straight from each day's closing — a day that was never closed out contributes nothing.
Anything else to put away each period — a percentage takes its cut of the period's net sales; a fixed amount is the same every period.
This bill slipped past its due date and was carried forward. Say why — nothing else can be done with it until a reason is on record.
Money a guest paid before the meal. Record it the day it is handed over. At the table, Apply down payment puts it on the guest's bill.
Voids, comps, discounts & special settlements.
| Type | Items | Value given away |
|---|
1 8.6 to say what a line
actually yielded — which books the batch, takes the ingredients off the commissary shelf at the recipe's
rate and keeps the difference between what the recipe expects and what came out. Each person links their
own phone once with a code, so every batch carries a real name./chatid in that group — the bot answers with the number.
Paste it here. Leave it empty and nothing is sent to the commissary at all.Labour rules are data with effective dates. Seeded values are placeholders marked unverified until the owner confirms each one.
A5 Wagyu Aburi.jpg.
Capitals, spaces and underscores don't matter. A trailing
final or (2) is ignored.
Sashimi Moriawase (5) must keep its
(5) — it is a different dish from the (7).
Matched on filename against the dish name. Check this before uploading.
| Column | Required? | What it does |
|---|---|---|
| SKU ID | No | Leave blank to create a new item. Matches an existing item's SKU ID to update it instead — batch download the current menu first if you need these. |
| Hidden | No | Y hides the item from every tablet (kept for reports and recipes); blank shows it. Use this to delist old or collaboration-only dishes without deleting them. |
| SKU Number | No | Your own SKU for the item, shown in the item editor. Keep long numeric IDs (this and ApicBase ID) formatted as Text in the spreadsheet — Excel otherwise rewrites them as "9.49E+14" and the digits are lost. |
| Product Name | Yes for new items | Menu item name. |
| Category | Yes for new items | Matches an existing category, or creates a new one automatically. |
| ApicBase ID | No | Reference lookup only — never shown to floor staff, never validated. |
| Unit Price | Yes for new items | Whole pesos, no currency sign. |
| Cost to Make | No | What one serving costs you, in whole pesos. Leave blank for anything you haven't costed yet — blank means "not costed", which the margin report counts differently from a dish that genuinely costs nothing. Batch download, fill this column in a spreadsheet, and upload it back: that's the fastest way to cost the items that carry your revenue. |
| Hot Kitchen / Fryer / Robata Grill / Sushi Bar / Drinks Bar | Yes for new items (at least one) | Mark Y every station this dish involves (x, ✓, or 1 also work). If more than one is marked, the one that actually fires a ticket is picked in this order: Hot Kitchen, Fryer, Robata Grill, Sushi Bar, Drinks Bar — the rest show up as an informational "Also involves" note on that ticket, not a second ticket. Fryer and Robata Grill both display inside the Hot Kitchen board as their own labeled section, same as Hot Kitchen itself. |
| Course | Yes for new items | drinks / starter / raw / grill / main / carb / dessert / sharing — also drives the "completes the meal" push scoring. |
| Description 1 | No | Short description ("spiel") shown in the item's detail popup. |
| Description 2 / 3 / 4 | No | Stored for later — not shown anywhere yet. |
| Expected Prep Time | No | Minutes. Left blank on a brand-new item, it defaults to 15 — an existing item's prep time is only changed when this is actually filled in. |
| Allergens | No | Comma-separated (e.g. "Shellfish, Soy, Gluten") — shown as warning pills in the item's detail popup. |
| Matrix 1 Label / Matrix 1 Value … Matrix 4 Label / Matrix 4 Value | No | Up to 4 custom fact pairs shown in the item's detail popup. Both the label and the value are free text — what each pair means is entirely up to your team (e.g. "Weight" / "250g", "Spice Level" / "Mild"). Leave a pair blank to skip it. |
For tracking only — the guest's bill still shows the dish they ordered.
Included in the price. The choice is sent to its own station.