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Your Week at a Glance

Everything that moved the needle this week, ranked by what needs your attention first.

Week of Apr 22 – Apr 29 · True North — Bay City

12 things on the map this week.

Your ranked action list for the week. Each row links to the detail page where you can dig in.

01HighVariance

Manager comps clustered in a single window

Manager comps are the biggest miss this week — +$268. Comp rate ran 1.5% of sales this week against a 1.5% target. Concentration matters more than the headline number: ~78% of the comp dollars landed on Tue/Wed lunch service — same daypart, same days, three weeks running. That's not a hospitality miss or a kitchen quality issue; that's a staffing miss showing up as guests getting comped to recover ticket time.

Do this

Don't train your way out of this with more service polish — the floor is doing fine. Pull the Tue/Wed lunch shifts (linked from the labor page CTA below) and add one server 11am–3pm. Comp dollars typically drop ~70% within two weeks of the staffing fix; re-measure next reporting period.

Open variance report →
02HighForecast

Weekend pattern

Sat–Sun average runs $3482 vs $2569 weekdays in the horizon. Net effect lifts the forecast period by about $3,653.

Do this

Pre-prep proteins Saturday morning and schedule the senior server on Sat dinner — the $913/day weekend lift outpaces the labor premium.

Open forecast →
03HighForecast

Local event · Sat, May 9

A nearby event in the admin calendar lifts Sat, May 9's baseline by ~8%. Net effect lifts the forecast period by about $295.

Do this

Plan +1 server on the floor 6–9pm. $295 of lift is modest — doesn't justify pre-staffing the bar.

Open forecast →
04HighForecast

Warm weather · Wed, May 13

Forecast high of 87°F historically lifts patio + cold-bar mix. Net effect lifts the forecast period by about $218.

Do this

Open patio by 11am; flip a server inside-to-patio if covers track by 1pm. Cold-bar prep up ~15% — lemonade, salad, and rose pours.

Open forecast →
05MediumVariance

Crab Cakes margin compressed

Crab Cakes is the second-largest line miss — +$152 in margin compression. Claw meat invoice cost ran 22% up in 30 days ($9.80/lb → $11.95/lb); the menu price hasn't moved. Gross margin compressed to 65% against a 80% target. This is purely a vendor-cost story — recipe spec is intact.

Do this

Two options: raise menu to $21, OR substitute 30% of claw meat with surimi mix (regional comp set runs that mix). Surimi shift needs chef Vladimir's taste call before it ships. If you're holding price, plan on margin staying compressed until the next vendor contract review.

Open variance report →
06MediumVariance

Item-level voids clustered in the evening

Item-level voids — +$150 across the week. 0.4% of orders touched a void this week, clustered Mon–Thu evenings on the high-priced entrées (ribeye, salmon, walleye, crab cakes). Pattern's clean — voids spike between 7pm and 9pm, exactly the sauté-station bottleneck window. Customer-side fact-finds (taste, temperature, hair) usually scatter randomly across the night; this is too tight in time and item-mix to be a guest issue.

Do this

Pull the ticket sequence for the 7pm-9pm window on the affected nights and check sauté station hand-off times. If tickets sit > 4 minutes between sauté finish and pass, the bottleneck is the station, not the line — re-balance the sauté schedule before the next dinner service.

Open variance report →
07MediumVariance

Ground Beef 80/20 ran 22% over plan

Ground beef ran 21.6% over theoretical (+$120). Portion drift — patties landing at ~8oz against a 7oz spec, consistent across all four breakfast and lunch shifts. That's a habit, not a one-shift miss. And the input cost is moving against the line: beef ran 30% up in 30 days ($4.20/lb → $5.46/lb). The recipe-level margin red flag on the Cheeseburger card is where the pricing fix lives.

Do this

Scale check at the line plus a portioned scoop, two weeks to verify. If the cheeseburger card also fires on margin compression, fix the price there in parallel — they're two views of the same problem.

Open variance report →
08MediumLabor

Add 8h server — Sat 11am-3pm

Two servers on patio for the 35% weather lift. Adding 8 hours captures about $112.

Do this

Schedule the sat 11am-3pm server shift this week.

Open labor plan →
09MediumLabor

Add 6h bar — Sat 4pm-close

Home-game bar lift — historical +28% on home Saturdays. Adding 6 hours captures about $96.

Do this

Schedule the sat 4pm-close bar shift this week.

Open labor plan →
10MediumVariance

Bacon, applewood ran 46% over plan

Bacon ran 45.5% over theoretical (+$77). Pattern's clean: AM and PM cooks both running ~1.3× spec, every day of the week. Not a one-shift accident. Spec is 1 strip on the breakfast burrito and 3 strips on the BLT; the floor is doing closer to 1.3 and 3.8.

Do this

Two-week fix: pre-weighed bacon stacks at the line (0.6oz × 3 for BLT, single strips for burrito). Re-measure next reporting period — if usage doesn't drop back inside ±10%, escalate to a portioning audit at one of the other locations to rule out a system-wide spec drift, not a single-restaurant habit.

Open variance report →
11MediumLabor

Add 5h server — Sat 5pm-10pm

Runner for dinner service post-game. Adding 5 hours captures about $70.

Do this

Schedule the sat 5pm-10pm server shift this week.

Open labor plan →
12LowWin

Walleye Filet ran 17% under plan

Walleye ran 16.7% under theoretical this week — −$28 favorable at $14/lb. Pattern's clean across the week, not a single-shift spike, which says portion discipline at the sauté station, not a count miss. Walleye plates ran out of the kitchen consistent with the menu mix; the kitchen just used less fish per cover than the spec assumes.

Do this

Spot-check 5 plates against the 8oz spec — if the floor is plating at 7–7.5oz and the dish reads correctly to the guest, tighten the spec to match. Pulls the win into next week's theoretical instead of letting it surface as favorable variance month after month.

View on variance report →

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