Hospitality & Restaurant · Finance & Accounting
Weekly operational scorecards
A one-page weekly recap of a restaurant or hotel's key numbers, comparing actual results against budget and prior periods.
What it usually contains
- Net sales by day, meal period, or outlet
- Food and beverage cost percentages and waste
- Labor hours, overtime, and labor cost as a percent of sales
- Guest counts, average check or occupancy and rate
- Variances against budget, forecast, and last year
What the assistant uses it for
Answer questions about how a location performed last week — sales trends, whether food and labor costs stayed within target, and which lines drove the variance. Useful for spotting problem shifts or outlets before month-end close.
How it is versioned
A document of this type has exactly one current version at a time. Upload a revision and it becomes the version that counts — the one before it is kept and dated, but is no longer what your assistant answers from. Nothing is ever deleted, so you can always show what this document said on a given date.
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