Reading the Daily Report in the Console

The console shows the most detailed version of each daily report. Use it for the end-of-day review, for questions from your accountant, and to look back at any earlier day.

URL: /businesses/:businessId/places/:placeId/dailys

Finding a report

In the Console, choose the working location.
Open Reports → Daily reports.
Click a row to open that report.

You can also type "daily" or "end of day" in the console search. The menu item only appears for roles with the View Place Daily Reports permission.

The list shows the newest report first:

Column	Meaning
Report #	The daily number, for example #128
Started	When the day was opened
Ended	When the day was closed, or an Open badge if it is still running

Days are opened and closed in the staff app; see Daily Reports Overview.

The report header

The title is the trading date, for example "Monday, 6 October", or a range when the day ran past midnight. Next to it:

Open or Closed;
Ran N days when the day was left open for more than 36 hours (see Why close every service day);
who opened and closed the day, and when;
for an open day, "Live. Updates every minute." The report refreshes itself;
the email status, for example "Emailed to 3 people at 23:41" or "Not emailed". Click it to see who received the report.

Use the Previous day and Next day arrows to move between reports, and the buttons on the right:

Email Report requests PDF delivery to one address you type. See Sending the report again.
Print opens your browser's print dialog. Choose a printer, or Save as PDF to keep a copy. Navigation and buttons are left off the printout.

Under the header, a short summary reads the day for you, for example "A strong Saturday." followed by the most urgent things to check, or "Nothing needs checking."

A strip of section tabs stays at the top as you scroll: The day, Money, Menu, Team, Guests, Voids & discounts, Tax & close-out and Checks. A section with nothing to show is left out. The Checks tab shows a count when there are problems or things to watch. Each section heading is written as a finding, such as "Sales peaked at 20:00", so you can scan the day from the headings alone.

Net sales and what sits outside it

The large figure at the top is net sales: food, drinks and other trading sales, after discounts, without VAT.

Two kinds of money are kept out of net sales and shown on their own lines underneath:

Reservation deposits: "+ £240.00 reservation deposits, held for bookings". Deposits, deposit credits and cancellation fees are money held for bookings, not food and drink sold today. When a deposit is used against a bill, the bill's food and drink count as sales on the day the guest dines.
Gift cards: "+ £100.00 gift cards sold". A gift card is credit the guest will spend later, so selling one is not a sale.

Cover charges are not deposits. They count as trading sales.

Beside net sales you see the change against an earlier day, for example "vs last Saturday £4,778.30". Read the displayed comparison date and basis. It can use a recent closed day on the same weekday or the previous closed day; do not assume it is always last week or compare a long-span report as though it were one service day. A new location shows "No earlier day to compare with yet". An open day is not compared, because a running total cannot be compared with a finished day.

The coloured bar shows the sales mix: Food, Drinks, Other, as a share of sales including VAT, after discounts.

Key figures

The Key figures panel shows up to six figures with their trend against recent same-weekday days:

Figure	Meaning
Covers	Guests seated, booked or walk-in. Underneath: Per cover, sales (incl. VAT, after discounts) divided by covers.
Orders	Dining orders. Deposit, fee and gift card orders are not counted. Underneath: Average check.
Drinks share	Drinks as a share of food and drink sales.
Labour	Labour cost as a share of net sales, when staff hourly rates are known. Marked est. when a default rate was used.
Voids	Value of voided items, with the number of items.
No-shows	Covers lost to no-shows. This is an estimate: no-show bookings multiplied by the average party size. Without bookings this slot shows Taken instead.
Discounts	Shown when there is room.

Per cover on bills

Per cover only counts covers from tables that had a bill. If some seated covers had no bill, the line says so, for example "£48.20 per cover on bills · 112 covers", so the figure is not diluted by covers that never spent.

The day

Item sales by hour

The chart shows item sales for each hour: the value of items rung in that hour, including VAT, before bill-level discounts. It shows when the kitchen and bar were busy. Hover or focus a bar for detail; the busiest hour is marked as the peak.

If the day ran for more than 36 hours, the chart switches to item sales by day. Older reports created before hourly data was kept show "The hourly shape of this day was not recorded"; every other section is still complete.

Services

Below the chart, one card per service, such as Lunch and Dinner, shows:

sales (incl. VAT, after discounts) and share of the day;
gross, including VAT, service charge and tips;
orders, covers and sales per cover.

Each order belongs to the service in which the table was opened. A service runs from its start time until the next service starts, so a late dinner and after-midnight orders count towards the evening service and nothing falls between services. Deposits, fees and gift cards are never assigned to a service.

Where the services come from:

Location Settings → General → Service Shifts, if you have set any. Use Add typical shifts for Breakfast, Lunch and Dinner, or Add Shift to make your own. Up to 8 shifts.
Otherwise, the reservation shifts that run on that date, including any special day's shifts. See Shifts, Pacing & Turn Times.
With neither, the report covers the whole day without a split.

Money

Billed and taken

The Billed → paid panel compares two totals:

Billed: everything put on bills. Food, drinks and other sales after discounts, deposits and fees, gift cards sold, service charge and tips, all including VAT.
Taken: payments received, after refunds.

When billed and taken match, the panel shows Balanced. Otherwise it shows Short by or Over by and the difference. Common reasons they differ:

the day is still open and some bills are not paid yet;
a bill was put on a house account. The unpaid amount is shown separately as On house accounts, and the accounts are listed in Tax & close-out;
a refund was made today for something billed on another day.

Takings by method

The payments table lists each payment method with the number of payments, Charged, Refunded and Net. Compare the Net total with the relevant payment and settlement records; it is not proof of the amount already deposited by a provider into the bank.

Cash drawers

One panel for each cash drawer shows Opening float, Cash sales, Paid in, Paid out and Expected, plus Counted and the difference when a count is saved, followed by the Cash drawer log of every cash movement, who made it and their note. See Cash drawers.

This ladder explains how the price of everything sold becomes net sales:

Line	Meaning
Menu price	Value of trading items at full price
Discounts	Manual discounts given by staff
Promotions	Automatic promotions
Sales	What guests paid for food, drinks and other, including VAT
VAT	VAT on those sales
Net sales	The headline figure
Deposits and gift cards	Shown when there are any, to reach the accounting total that VAT is reported on

The category map shows sales by category; box size is share of sales. Read the category labels and amounts rather than relying on colour alone.
Top sellers lists the best items by sales, with the number sold and gross profit (GP) where a cost is known.
Popularity × margin plots food items by how many sold against their GP. It needs at least five food items with a recipe cost; until then it says "Needs at least five food items with a recipe cost to compare popularity with margin." Items fall into Stars · keep, Puzzles · promote, Workhorses · reprice and Review.
By category and Sales by category group show sold, share, voided and sales.
All items can be searched, filtered (All, Food, Drinks, Voided, Low margin), sorted, and exported with Export CSV.

GP uses the cost on the item or its recipe and is worked out after VAT. It is a guide: item sales are before bill discounts. The footer says how many items have a cost. Deposits, fees and gift cards are never listed as menu items.

Team

Clock-ins shows each person's shift on the same timeline as the sales chart.
Team detail lists Hours, Sales, Per hour, Tips, Discounts, Voids and Labour cost for each person. Tips and labour columns appear only when there is data. Sales are credited to whoever rang the order. Click a name to open their staff profile.

Things to know:

A shift left open for more than 16 hours is treated as a forgotten clock-out. It is marked "left open · not counted" and is left out of hours, per hour and labour cost.
Per hour is shown only for people who worked at least an hour and are clocked out.
Labour cost is hours multiplied by each person's hourly rate. Where someone has no rate, the location's default hourly cost from Location Settings → General is used and the figure is marked as an estimate.
If anyone is still clocked in, an alert offers Open attendance so you can clock them out.

Guests

Booked covers → seated follows the day's bookings:

Row	Meaning
Booked	Covers across all bookings for the date, including those cancelled in advance
Seated	Covers of bookings marked arrived, plus walk-in covers shown separately
Still expected / Never resolved	Bookings not yet seated, cancelled or marked no-show. On a closed day these were never resolved, which usually means the booking was not updated during service.
Cancelled	Cancelled bookings
No-show	Bookings marked no-show

Cancelled and no-show covers are estimated from the average party size, because only the number of bookings is known for them.

You also see covers seated, average party, average time at table, tables used, deposits taken, and breakdowns by Where bookings came from, Booking tags, Tag groups, Booking types, Spaces and Layouts. See Reservation Reporting and Daily Routine.

Voids and discounts

This section shows everything given away, with who and why:

Voids: each voided item with its order, the staff member, the time and the reason, or "no reason given".
Discounts and Promotions, with value and uses.
Cancelled orders: whole orders cancelled with items on them. These are "Already counted in voids." and are not added again.
Refunds of sales.
By team member: voids, discounts and promotions per person.

The total is a share of sales before discounts.

Deposit refunds for cancelled bookings are shown as a note, for example "£40.00 of deposits were refunded on 1 cancelled booking. This is not counted as leakage." Returning a deposit is not money lost on food and drink.

Click a void, discount or cancelled order to open the order and see the full bill.

Tax and close-out

This section is written for your accountant:

Older saved reports may retain a deposit movement calculated before the refund correction. In those reports, a refunded deposit can have been subtracted twice. The report does not rewrite historical calculations. Before using an older report's held-deposit movement for reconciliation, check the original charges, refunds and deposits used against bills.

VAT by recorded rate, with net and VAT where available, a total and VAT refunded. Older reports can lack rate or net detail; an unavailable value is not a verified zero. Untaxed sales are separate from missing tax information.
Deposits (a liability until used): Taken for future bookings, Used against bills, Refunded, and Held, change today, the change in deposits you hold.
Gift cards & accounts: gift cards sold, redeemed and refunded, house accounts charged, and outstanding gift cards for cards issued at this location.
Unsettled: on an open day, "Not everything is settled" with the open orders and clock-ins, and buttons Open orders and Open attendance. When nothing is left: "Everything is settled. This day can be closed." Close it from the app.

Checks

Checks are automatic. TablePort compares the day with your own restaurant's history and typical benchmarks, and lists anything worth a look. They are prompts, not conclusions: confirm the facts before acting on one.

Severity	Meaning
Problem	Likely needs action, for example billed and taken differ by a lot
Watch	Worth checking, for example an item voided several times
For information	Context, such as average check or channel mix
Went well	Good news, such as "Every bill paid". Hidden behind Show N that went well

Each check has a Go to link to the section it is about. Checks marked Estimate rely on default rates or average party sizes. Up to 12 checks are shown.

Examples of checks you may see: "Billed and taken differ by £42.50", "3 unsettled orders", "2 clock-ins still open", "Rib-eye voided 3 times", "6.2% of items voided", "8 covers lost to no-shows", "2 refunds totalling £36.00".

The email digest and PDF

Who receives the email

When the day closes, TablePort emails a digest to your Manager report recipients:

Open Settings → Location settings → General.
Find Daily report & manager email.
Add up to 20 addresses under Manager report recipients, then Save Changes.

With no addresses, the automatic email is off. Nobody else receives it by default. You can also reach this setting from Manage recipients in the report's email delivery panel.

What the email contains

The subject summarises the day, for example "Sat 3 Oct · £5,178.75 net sales, up 8.4% · 2 things to check". The email shows net sales, deposits and gift cards held, key figures, item sales by hour, services, checks, takings, top sellers, team, guests, voids and discounts, and tax and close-out. Open the full report goes to this report in the console.

The full report is attached as a PDF, with every section and every item sold.

Delivery status

Click the email status in the report header to open Email delivery. Each recipient shows its actual state, including Queued, Sending report, Sent, Failed, Uncertain, or Opted out. Use Previous recipients and Next recipients where needed. A failed row offers Retry; an uncertain row says to review before resending. Queued or sending does not establish receipt, and Sent does not establish that the person read the report. Do not repeatedly resend to every recipient after an unclear outcome.

Sending the report again

Open the intended report and choose Email Report.
Type an email address and click Send Report.

This requests delivery to that one address, not a resend to every configured recipient. Check queueing feedback and Email delivery afterwards. If scheduling is uncertain or already queued, inspect the existing result before another send. An open-day report uses figures as they stand at that moment. Verify the recipient is authorised to receive the restaurant's financial and operational information.

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