A Live Dashboard for Every Restaurant You Run
DataGrid connects your business systems and data sources into one real-time view of sales, labour, and food cost, for one location or fifty, while AI agents flag the branch slipping today and recommend the fix.
Moving from Data to Decisions
Keep the systems you run. Add the view they don't give you.
- Works on top of the systems you already run: nothing to replace, nothing to migrate
- One location or fifty: every site live, ranked and compared
- Built for managers: no data team, no SQL, no Excel exports
Sales live in the POS, labour in the scheduler, food cost in invoices, and nothing talks to each other.
Head office only sees yesterday's numbers tomorrow morning.
Comparing branches means someone builds a spreadsheet every week.
By the time the food-cost report lands, the variance already happened.
What will you see on day one?
The metrics this dashboard puts in front of you: live, from your own systems.
How DataGrid works for Restaurants & F&B
Connect your POS and back-of-house
DataGrid plugs into your POS, scheduler, and supplier data with pre-built connectors: no data team, no warehouse to build first.
Centralise every branch
Sales, covers, labour, and cost are unified into one model, so each branch and the whole group sit in the same live view.
See it in real time
Net sales, labour %, and food cost update through service: so the GM acts during the shift, not the next morning.
Let AI flag the decision
AI agents watch every branch and surface the action, cut a shift, reorder, investigate a cost spike, before it hits the P&L.
What do you get with DataGrid?
Prep and order to real demand
AI demand forecasts per location and hour, at 92% accuracy, mean you prep and order for what's actually coming, cutting waste and stockouts.
Schedule to the shift, not the habit
Live labour % against sales flags overstaffed shifts before service ends, so you cut cost without cutting service.
Protect every point of margin
Theoretical vs actual food cost and prime-cost tracking catch portion drift and price creep while you can still fix them.
Figures are DataGrid's own published platform results.
Connects to
Frequently asked questions
What is a restaurant dashboard?
A restaurant dashboard is a single live screen that pulls sales, labour, and food-cost data from your POS, scheduler, and inventory systems so operators see how every location is performing right now, without exporting spreadsheets.
How do I track my restaurant's sales in real time?
Connect your POS to DataGrid once. From then on, net sales, covers, and average check update live by daypart and by branch, so you can act during service instead of reading about it the next day.
Can I see all my restaurant locations in one place?
Yes. DataGrid ranks every branch on the same metrics, sales, labour %, food cost, so an area manager compares 2 or 50 locations on one screen and spots the outlier instantly.
How does DataGrid help reduce labour cost?
It joins your scheduling, POS, and payroll data to show labour % against sales in real time, and AI agents flag overstaffed shifts while there is still time to adjust, so you cut cost without cutting service.
Does DataGrid work with my POS system?
DataGrid ships 50+ pre-built connectors and connects to the major restaurant POS, scheduling, and accounting systems, so you don't need a data team to get started.
Is DataGrid built for restaurant chains or single locations?
Both. A single owner gets one clear dashboard; a chain gets per-branch and roll-up views, location benchmarking, and AI alerts across the whole estate.
How is this different from the reports my POS already gives me?
POS reports are historical and siloed per system. DataGrid unifies POS, labour, and inventory into one live view and adds AI that recommends the next action.
How fast can a restaurant get set up?
Most operators connect their core systems and see a working dashboard quickly: DataGrid is built to be used by managers, not configured by analysts.
Further reading
How to Bring AI Into Your Restaurant
A practical order of operations for restaurant AI: connect your data first, start with alerting, add forecasting once you have history, and skip the rest for now.
How to Track Daily Restaurant Profit
You need three numbers every day: net sales, labour cost and food cost. Here is how to calculate prime cost daily instead of waiting for a month-end P&L.
Why Your Restaurant Food Cost Is Too High
Five causes explain almost all food cost variance: portion drift, waste, supplier price creep, unrecorded loss and menu mix. Here is how to tell which one you have.
How to Connect Your POS to Automated Reports
What actually has to happen to get POS data into daily reports: the integration method, the four data types worth pulling, and the three things that usually break.
Restaurant Dashboard Checklist: 5 Metrics to Track and 3 Questions to Ask Before You Buy
A buyer's checklist for restaurant operators: the five metrics a restaurant dashboard must show, the three questions to ask any vendor, and how to tell a live dashboard from a POS report.
How to Reduce Labour Costs in Hospitality Without Cutting Service
A practical framework for identifying and closing the gap between your actual and optimal labour cost, without sacrificing the guest experience.
Other industries
See it on your own data
Connect your systems and get a live dashboard for your operation: in days, not months.