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From six hours in Excel to two minutes in Dishboard: How restaurant Il Pirata Pizzata got a clearer view of the numbers

Il Pirata Pizzata was spending hours working through Excel spreadsheets and manually categorising invoices just to understand how the restaurant was performing. With Dishboard, owner Simon Towers can now check the key numbers in minutes, automate invoice categorisation and keep track of supplier prices and labour costs in one place.

Two venues, one dashboard, ~£12,000 a year saved: how Slice'n Brew and Pici run their numbers

At Slice'n Brew and Pici, both Nottingham venues run on one Dishboard. Every invoice forwarded in, every supplier hike flagged on arrival — one Sicilian lemonade jump alone saved ~£12,000 a year. The managers check the numbers daily; Ryon the owner gets back to the food. And that's important.

Tenderstem broccoli, up 45% in two weeks: how The Atrium catches it now

At The Atrium, every invoice gets scanned in, every supplier price hike flags up — tenderstem broccoli, up 45% in a fortnight — and the weekly admin takes ten minutes. Plus twelve hours a month back — for the kitchen, the team, and Trevor Guerin's own sanity.

How to quickly find out where your restaurant is currently losing money

If there isn't as much money in the account at the end of the month as before, the first question is usually: Where is it all going? Very often, it's the small items you think don't make that much of a difference. Except, they do.

How to run a restaurant without manual spreadsheets

You started your business out of passion, but spreadsheets are a necessary evil, especially if you don't want to just hope everything will somehow turn out okay at the end of the month. Anyone who runs a restaurant, bistro, café, or bar knows that the numbers are crucial. But manual spreadsheets? They can drain more energy than a Saturday shift.

"In the first month we saved £1,300 and cut finance time by 15 hours"

Invoices were late, tools were scattered and month end brought surprises. Today the team sees a live P&L that matches reality, fixes issues during the week and aligns around a single weekly purchasing target.

Restaurant Profit Margin Calculator

Unlock your restaurant’s true earning potential with our Profit Margin Calculator. A simple tool built to show you both gross and net profit margins with accuracy.

Calculate your Progit Margin

How Dishboard saves Bistro Karel the work of an entire person

“We wanted a little paradise in Troja - coffee amidst greenery, selling houseplants and weekend barbecues,” Carolina recalls with the excitement of opening. However, the reality of running a business is tougher. Already during the first month of operation, the accounting tasks placed an enormous burden on it. How did they save the work of an entire person?

"We’re not involved in daily operations; and that's great"

“We stored spreadsheets on Google Drive, each venue had one or two, and only at best were they linked. Every invoice was keyed in by hand. We sorted, copied, exported and reconciled them manually. Mistakes were inevitable.”

How Ive at the bistro got rid of 15 spreadsheets thanks to Dishboard

Tired of retyping invoices, endless Excel rows, and spending week-ends on accounting? Iva, owner of Bistro Lagom, loved numbers and tracked food costs meticulously, but had little time for family. An unexpected £2000 expense made her realise, “This can’t go on.”

5 Tips to Reduce Food Costs in Your Restaurant

Ingredient costs commonly referred to as "food cost" are a critical metric that every restaurant owner and manager should monitor closely. Neglecting this can lead to unnecessary expenses and financial strain. This guide will help you understand where to find relevant data and, most importantly, how to reduce these costs.

5 Tips to Reduce Wage Expenses in a Restaurant

Wages are one of the largest expenses for any restaurant. As an owner or manager, it’s crucial to keep your labor costs under control so that your business remains not only profitable but also competitive.

How restaurant Automat Matuska saves up to 35 hours per month and reduces pour cost thanks to Dishboard

Excellent Beer and Barbecue in One Place?

That's Automat Matuska - a place that leaves no one cold. Well, perhaps only the beer - thankfully! You'll find it in Prague's Dejvice district. How they reduces pour cost by 4%? Read here.

8 Quick Tips to Save Money in the Restaurant Industry

Every restaurant owner faces operational costs—from purchasing ingredients and energy to maintaining equipment and paying staff wages. Although these expenses constitute a significant portion of the budget, many entrepreneurs often monitor them inadequately.

Tame your invoices with a simple guide!

Dozens of suppliers, hundreds of invoices. Along with that comes constant searching, rewriting, and re-entering data. It's a perfect time-waster that can be easily resolved. As a restaurant owner, you know that daily operations, dealing with guests, and managing staff are already demanding. When you add the chaos of supplier invoices, it can become a complete nightmare. How to do it?

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What Is Cash Flow
and Why Is It
Essential in Hospitality?

The hospitality industry is highly dynamic and competitive. Offering quality food, beverages, and services is crucial, but equally important is maintaining a clear understanding of your finances. Effective cash flow planning is a key component in ensuring financial stability.