Your numbers — on one screen, always on.
No spreadsheets to chase, no waiting for month-end to see where you stand. SBO puts your real numbers on one dashboard — prime cost, the number that decides your month, right at the top, next to food, labor, sales, and cash — on your phone or your laptop, with a heads-up on what to do about it in The SBO Brief.
What changed: Prime cost rose to 58.1%, up from 55% — labor held.
What to watch: Food cost is up 4% from last week.
What to do: Pull the produce invoice from the 12th — that is where the jump shows up.
Figures shown are a sample. Live floor numbers (sales, covers, labor by day) run live on a POS like Toast; on any other register the same numbers read weekly off the books.
The same cost-first read for everyone — the add-ons light up more.
The Books gives every owner the numbers that decide the month — food, COGS, labor, prime, then sales, what you owe, profit, and cash. Add Cost Control and Labor Control and more tiles switch on. Each tile shows how often the number refreshes.
- Food cost & COGS — where your money really goes
- Labor cost — your other big line
- Prime cost — the two together, the number that says if the week worked
- Sales by category, week over week
- What you owe, and when — bills by vendor, nothing sneaks up
- A P&L you can read — net profit by month
- Cash for payroll & rent — on hand + 13-week forecast
- The SBO Brief — the written note: what moved, what to watch
- Daily sales — did we hit the number, vs last week & last year
- Covers & average check — traffic, and how much they spent
- Labor % live, by day — catch overtime before the week is gone
- Sales by daypart & server — where the money is really made
- Menu mix, comps & voids — what is selling, what is leaking at the register
Where you actually find the money.
The Books shows you what happened. Cost Control shows you where the money is leaking — and recommends what to do about it by Friday. These tiles light up the moment it is on.
- True food cost — what you used, not just what you bought
- Variance by item — the leak, named (the 86'd chicken, the heavy pour)
- Live inventory value — what is on the shelf, in dollars
- Vendor price-increase alerts — when a supplier nudges your costs up
- Menu margin, dish by dish — push, fix, or 86
- Food & bar — one cost engine, kitchen and bar together
- Vendor payments & AP automation — pay suppliers, auto-posted to the books
Labor and tips, made true.
You build the schedule and run your shifts. Labor Control is the numbers behind it — your hours read against your sales, your tip pool kept clean and compliant, and the heads-up in your SBO Brief — early in the week, while the schedule can still be fixed. We do not schedule your staff or manage your shifts.
- Labor % against sales — read in the weekly Brief
- Prime cost — food + labor, one number
- Sales per labor hour, by daypart — are you staffed to the volume
- Overtime & overstaffing flagged early — while the week can still be fixed, not after the money is spent
- Tip pool — pooled & compliant on the books
- Tip-credit math & Form 8027 — handled
- Clean hours & tips into payroll — no re-keying
Two honest notes: the live floor tiles (daily sales, covers, labor by day) run live only on a POS like Toast — on any other register they read weekly off the books. And COGS & P&L are monthly by nature — they settle at the close; the weekly tiles are your early warning.
Want this for your restaurant?
Take the Fit Check — a few questions about how your place runs, and we will tell you what The Books covers, which add-ons would earn their keep, and what your dashboard would show.