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Tallow & Thistle: restaurant group CFO dashboard

Built in Power BI Desktop. Fictional company, invented data.

Book a 20 minute call Which locations, dishes and costs are eating this year's margin?

Overview
Sales, prime cost, labor, food cost and EBITDA for the group, and what needs attention today.
Location P&L
Every location side by side, line by line, in dollars and % of sales.
Labor
Labor against target by week, and the kitchen overtime at South Congress.
Food cost
Actual against theoretical food cost; the beef price increase opens the gap.
Sales & guests
Channel economics: delivery keeps 41% after fees, dine-in 67%.
Menu engineering
Every dish as a star, plowhorse, puzzle or dog.
Location 360: Cedar Park
Cedar Park, opened March 2026: break-even projected for December 2026.

01 / THE DECISION

What it helps you decide

Which locations to fix first, by restaurant-level EBITDA and prime cost against target.
Where labor runs over target, and which kitchen is paying for overtime.
How much of the food cost gap is the beef price, and which dishes to reprice or re-spec.
Which dishes to promote, reprice or drop, and whether delivery is worth growing.

02 / THE INPUTS

What feeds it

POS: sales by item, channel, daypart and location, with discounts and comps.
Payroll: hours, overtime and labor cost by location and week.
Vendor invoices: purchases and price per unit by supplier.
Inventory counts and recipe costs, for actual against theoretical food cost.
Budget by location and P&L line.

03 / THE FIT

Who it fits

Multi-location restaurant groups that want one P&L view across every location.
Franchisees running several units who report to the brand, the bank and partners.
Hospitality CFOs, and CFO firms serving restaurant clients under their own brand.

BUILT AROUND YOUR CLIENTS

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