The restaurant reports an owner should actually read

What does Nexara actually report on?

Nexara's Charts & Reports has report tabs across orders, products, customers, channels, delivery, money and operations. Orders is the starting point for trading activity. Cashier Reconciliation addresses the close. For a menu review, start with Products and Product by Branch, then check the costs behind those sales.

The daily, weekly and monthly checks below are an editorial recommendation for reading these reports. Inventory costing and waste analytics cover the ingredient-cost side of the review. Read them alongside sales when deciding what to change on the menu. The Nexara order and operations features page explains the work that produces those records.

What belongs in your daily restaurant report?

Start with the trading day and its exceptions. Nexara's reporting handles timezones for revenue by day and includes cashier net sales and cash reconciliation. Nexara is the order and operations layer beside the till.

1. Set the period you are reviewing. Check the date boundaries, especially when service continues after midnight.
2. Read Orders and End of Day. Identify sales totals that need checking against the branch's closing records.
3. Review Cashier Reconciliation alongside the closing records. Investigate any amount that differs from the recorded net sale.
4. Inspect Failed Orders and Complaints. Use searchable order history to examine individual orders where needed.

Use one comparison rule throughout your reviews: match trading windows and apply the same treatment of order statuses, discounts, refunds, tax and delivery fees. A Thursday dinner service and a quiet Sunday lunch answer different questions. Nexara records cancelled and delivered orders separately, so establish which statuses your figures include.

When a total looks wrong, move from the summary to the relevant orders. Searchable order history lets you inspect the records behind the concern. The daily decision is who will explain the difference before the next close. Identify the amount or order rather than passing on a general warning about sales. The Nexara platform FAQ explains its role at the branch.

How should you compare sales by branch and channel?

A restaurant sales report by branch and channel should help you separate volume from basket size. Nexara includes a Channels report and Product by Branch report. Bloub, its assistant, can retrieve branch performance and channel breakdowns.

For this comparison, item sales means revenue from completed orders after discounts, excluding tax and delivery fees. There are no refunds in the example. Both branches use the same reporting window and calculation.

Branch B handled more orders, but its average order value was lower. Examine which items and channels account for the difference in basket size before deciding that either branch needs a price change. A larger sales total alone gives you little direction.

Then examine the channel mix. Nexara takes in Talabat and Careem orders alongside phone, website, app and table QR orders. Nexara offers 0% commission on your own channels (website, app and call center); Talabat and Careem keep their own commission on orders they bring.

For channel profitability, use your actual partner statements and delivery costs as well as sales records. Include the operating costs of your own channels too. The weekly decision is which channel's costs or basket mix deserve investigation before you spend more on promotion. The multi-branch restaurant management guide for Jordan explains branch assignments and per-branch menu availability.

Which product reports should you read weekly?

Read Products alongside Product by Branch to spot changes that need attention this week. A company-wide bestseller can hide a weak result at one location. Save the broader decision about menu position and margin for the monthly review, using Nexara's recipe costing, prep yield and menu engineering tools.

Start with an item whose performance changed. Check whether it was available throughout the review period before blaming its price or recipe. Nexara supports per-branch availability, so one branch's menu availability can differ from another's.

• For an item about to go on promotion, check its recipe cost against the proposed discounted selling price.
• For a falling item, investigate availability and recent menu changes.
• For an item selling poorly at one branch, check whether that branch made it available on the intended menu channels.
• For an item generating complaints, read the complaint details before changing the offer.

The weekly outcome should be a specific correction or a question to carry into the monthly review. Restore an item that was mistakenly unavailable, or ask the branch manager to explain a recurring complaint. A sales decline alone is too little evidence to remove an item.

Record what you changed and when. If you change price and availability together, the following week's sales may be harder to explain. Nexara's menu channels control which channel sees which menu, so include channel visibility in your check rather than treating every sales change as a change in appetite.

What can peak hours tell you about the kitchen?

Daily totals flatten the rush. Bloub can retrieve peak hours, compare periods and look up cancellations. Use those records to identify when demand concentrates, then examine what happened during that window.

Ask for peak hours over a defined period, then examine the orders and complaints around the busy window. A cluster of complaints during a rush identifies a period to investigate for preparation or delivery problems.

Read the complaint details before deciding where the problem began. Nexara's complaint cases include photos, routing and resolution status, so the review can move from a sales pattern to the specific cases that need attention.

Use the findings to decide what the branch manager should observe during the next rush. For delivery problems, Nexara provides the Delivery report and provider analytics. Check the relevant provider's records and complaint details before attributing a delivery complaint to kitchen preparation. That gives the manager a specific handover or preparation issue to inspect.

What should the monthly review decide?

Use the monthly menu-and-margin review to decide which changes to retain and which items need a price, recipe or menu-position review. Nexara provides Financial reporting, food-cost analytics and waste analytics. Bring current ingredient costs into the discussion before approving another discount.

Keep sales rank separate from margin. An item can sell often while leaving little money after ingredient costs. Recipe costing depends on the ingredient quantities and costs you maintain. Check those records before concluding that a popular item deserves more promotion.

Bloub answers questions from your company's own numbers and cites its sources. It can retrieve financial summaries and top products, or examine customer mix. Try 'Compare branch performance this month with last month.' Read the cited records before changing a branch target. The guide to the Bloub assistant explains how that works.

Give the follow-up a branch, a responsible person and a review date. NexaraFlow supports timed tasks with branch assignments and escalation on Pro. A recurring complaint can become an assigned action rather than appearing unchanged at the next review.

The Weekly Digest tab and Bloub's morning brief provide shorter review points between monthly decisions. Use them to flag changes that warrant a detailed check. At month end, decide whether the evidence supports keeping the menu change or whether the branch needs another correction.