Prebuilt templates like the Ops P&L and Prime Cost P&L, or build your own from scratch. Then, scope who sees each one and have it land in their inbox on a cadence you set.
DishBooks lets you bring your team into the numbers. Your chef sees food cost by category. Your bar manager sees pour cost. Your GM sees the location's full Ops P&L. Each person gets the part of the P&L they actually influence, without owner compensation or group financials attached. Owners and accountants still see everything. Start from the prebuilt Ops P&L and Prime Cost P&L, or build the view you want from scratch. Choose who gets it, and set it to land in their inbox on the schedule you set. None of it takes a spreadsheet or a second version of the report.
That's the difference between a team that's told to control costs and a team that can.
The Ops P&L for their location — sales, labor, and the controllable costs they actually influence. No company financials.
Every location in their region, side by side, without access to the rest of the group.
Everything — prime cost, every location, and the consolidated P&L across the whole business.
Full access to the books, with the same restaurant-specific category breakdown the owner sees.
