Every restaurant runs on the same dashboard.
One dashboard per restaurant, sent over WhatsApp to follow revenue, the till, stock and costs.
Every morningeach restaurant's dashboard, over WhatsApp.
In brief.
What is tracked, from which data, and how often.
Team
Partners, operations supervision and restaurant managers.
Work handed over
Preparing each restaurant's dashboard and sending it over WhatsApp.
Data
Till and sales data, stock, suppliers and people.
Trigger
Daily and weekly reports over WhatsApp, incoming data and ad-hoc requests.
The reporting,before.
The data existed, but it was neither gathered nor delivered in one place.
Every morning meant finding yesterday's figure, reconciling till and sales data, checking stock and reading through the restaurants' messages, then passing the right pieces to the right people. Food cost depended on opening stock; labour costs lived in other sources.
With no per-restaurant view and no direct delivery, the partners saw the figures without always spotting what to act on: a till to check, a food cost drifting, a labour cost to understand or a missing piece of information.
With Ubby.
The same dashboard, from the figure to the restaurant's decisions.
The dashboard arrives over WhatsApp.
The Agent gathers each site's data, prepares the dashboard and sends it to the intended recipients. Teams get results, gaps and alerts in one place.
One dashboard per restaurant.
Each site has its own view. A network read then allows the restaurants to be compared.
The till sets the starting point.
Till and sales data feed the daily revenue tracking. The report lands in the morning, after the restaurants' late close.
Food cost and stock are tied together.
The calculation accounts for opening stock and supplier data. The team sets the target, the alert threshold and what follows.
Labour costs complete the picture.
The payroll ratio and operating information join the same dashboard, so results are read in context.
Alerts say what to check.
A till discrepancy, a swing in food cost or a missing piece of information surfaces in the dashboard. The team decides what follows.
Dashboard — Bastille
Build yesterday's dashboard for Bastille and send it to the team on WhatsApp.
Thought for 9 seconds
I pulled yesterday's till data, the opening stock and the supplier deliveries. Revenue came to €8,412 (+4.1% week on week) and food cost to 31.2%, 1.2 points above target. The dashboard is ready to go out on WhatsApp; a €38 till gap is flagged at the top.
bastille-points-to-check.md
12.8 KB · 3 min ago
Points to check
Till gap, food-cost drift and a missing supplier entry, broken down by service.
bastille-dashboard.pdf
204.5 KB · 3 min ago
Bastille — 12 June
Ask Ubby anything, or mention an Agent...
Resto - Steering
Lite
Ubby is an AI and can make mistakes. Please check before use.
Connectors
Till
Skills
tableau-de-bord-resto
bastille-dashboard.pdf
204.5 KB · Updated 3 min ago
bastille-points-to-check.md
12.8 KB · Updated 3 min ago
Status
Task
Type
Team
Agent
Credits spent
Dashboard — Bastille
ScheduledRestaurants
🍗Resto - Steering
2 480
Network comparison
WorkflowOperations
🗺️OPS - Network
5 140
Weekly food cost
APIOperations
🥩OPS - Food cost
3 260
Till upload — Nation
APIRestaurants
🧾Resto - Till
420
Payroll ratio
WorkflowAdmin
💶ADM - Payroll
1 180
Weekend stock count
ChatOperations
📦OPS - Stock
2 905
Supplier orders
ChatAdmin
🚚ADM - Purchasing
1 640
Weekly network report
ScheduledOperations
📈OPS - Network
6 720
What the team seesnow.
The partners no longer hunt for each figure separately: they receive each site's results, gaps and alerts in the intended channel.
“One dashboard per restaurant, delivered straight over WhatsApp.”
Teams spend less time gathering information and more time on what the indicators surface: a till discrepancy, a food cost drifting, a labour cost to understand or a missing piece of information.
Each site gets a daily view over WhatsApp. The network read builds up as the dashboards are checked.
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