KM Daily Dashboard Updating SOP

Procedure#:HB SOP 45

Function:Management Policies

Implementation Date:040123

Policy/Purpose:  To ensure all information inputted into the KM Daily dashboard is accurate for payroll, deposits, and reporting purposes.

Procedures:

1. Food Sales
   1. Log into Toast
      1. On the Home Page, select ‘Sales Summary’
      2. Select the appropriate date, click ‘update’ and ‘load report’
      3. Look for Food Net Sales on the left hand side of the screen

1. W/E Invenotory
   1. This number should be taken from your US Foods Inventory number every Wednesday for the previous Wednesday-Tuesday work week.
2. Labor
   1. 7 Shifts Total Labor
      1. Under 7 Shifts, go to the ‘Reports’ Tab
      2. Select Worked Hours and Wages (Time cards have to be approved if not already done otherwise the data is inaccurate)
      3. Select the proper date range, location, and department (___ Kitchen); ensure the layout is detailed
      4. 7 Shifts Total Labor is a the bottom right of the report
   2. Normal Hourly Labor
      1. Run the same report as before, but run it for each position you have select the ‘Role’(Service Leader, Cook, Dishwasher); record the number
   3. Normal Training Labor
      1. Run the same reports as above, except under ‘Role’ select ‘Training’
3. Invoice Details
   1. For each invoice you receive (Mostly all US Foods) you should record the vendor name and the following
      1. Invoice Number- so we can match up totals
      2. Invoice Total
      3. Invoice category, whether it is Janitorial, Disposables, Equipment & Supplies, Beverages or Brewery
   2. For any ‘transfers in’ you should list the invoice name as ‘Transfer’ and add a positive amount to that category for that day.
   3. For any ‘transfers out’, you should list the invoice name as ‘Transfer’ and add a negative amount to that category for the day.
4. Discounts to Food Sales
   1. Log back into Toast, and go to the Sales Summary
   2. Choose the week that you are looking to run numbers for and ‘load report’
   3. Record numbers for the following comps- these credit back your food cost
      1. 50% employee discount
      2. BOH Food Comp
      3. Intern Comp
      4. Customer Recovery
      5. Management Food
      6. Owner Food
      7. Training Food Comp
5. Review Numbers
6. Once all the gray cells are inputted you will be able to see your weekly food and labor costs, which you can review.