Owner dashboard

What's where in the dashboard

The dashboard is what the owner opens: from a phone, a computer or the "Selvora Business" app. The POS sits at the location and sells; the dashboard watches and decides. Below is every section in plain words: why you need it, where to start and what to look at.

Overview Products Recipes Stock Purchasing and requests Menu analytics Shifts Receipts Customers Staff Settings

If you're short on time

The three things all of this exists for

The rest is detail — you'll come back to it later.

You see the money. Today's revenue, how many receipts, how much is really left after ingredients — not in a notebook, automatically.
You see the stock. How much milk is left, what's running out, where it went — written off, sold or missing.
You see the people. Who worked, how much they handed in, who makes refunds more often than others.

Section by section

The dashboard in order

📊 Overview

The first thing that opens. It answers "how's business" — for today, the week or the month, for one location or all of them.

In plain words: it's a shop window of numbers. Look in the morning, check yesterday — and get on with your day.

Selvora overview: revenue, profit, number of receipts, average receipt, daily revenue chart and top products table — The overview for a week. Four key numbers at the top, a daily chart below and what sold most.

What to look at

Revenue — how much money guests brought in.
Profit — how much is left after the cost of ingredients. These are different numbers, and the second one matters more.
Average receipt — how much one guest spends on average. If it grows, upselling works.
Daily chart — click a bar and it shows what that day was made of.

🍔 Products

Your menu or shelf: what you sell and at what price. Everything switched on here is visible to the cashier on the POS — nothing to set up separately.

In plain words: it's the price tag. Change a price here and it changes on the POS by itself.

Add items — by hand or import from your old system (Settings → Data).
Set the selling price and category.
Switch off what you don't sell right now. No need to delete: past sales stay.

A common mix-up. The price here is what the guest pays. Don't enter the cost here: it's calculated from the recipe card and stock prices.

📋 Recipes

A recipe card is a recipe for the system: what one portion is made of. Cappuccino — 18 g of beans, 150 ml of milk, a cup, a lid.

Why it's needed: without a recipe card, a sale doesn't deduct ingredients from stock, and we don't know what a dish costs. With one, it deducts automatically and shows how much you earned on every cup.

Drink recipe card in Selvora: list of ingredients with amount per portion and the calculated cost — What goes into a portion. The cost at the bottom is calculated automatically — from purchase prices in stock.

Open an item from the menu.
Add ingredients from stock and enter the amount per portion — in ml, g or pieces.
Save. From then on the numbers update themselves, even when ingredients get more expensive.

📦 Stock

How much stock is left and what it was bought for. The cost of everything else comes from here.

In plain words: it's your storeroom in numbers. Sell a cappuccino and the milk in stock goes down by itself — no manual subtracting.

Add ingredients: milk, beans, syrups, cups.
Set the purchase price. You can enter a pack — "2.5 litres for 170 MDL" — and we'll work out the price per millilitre.
Set a minimum level — we'll warn you when it's time to restock.

Stock went negative? Then either something without a recipe card was sold, or a supplier delivery wasn't entered. It's not a bug — it's a hint where the gap in your records is.

🚚 Purchasing, requests and suppliers

Purchasing — what was delivered to you. Enter the delivery: stock is topped up, prices are updated. Requests — requests from the location: "milk is running out", "wrote off spoiled stock". Suppliers — your list of who you buy what from.

What it looks like in real life: the bartender marks on the POS that sour milk was written off. You get a notification. You tap "approve" or "decline" with a reason — and the bartender sees your answer on the POS right away. No phone calls.

Why entering deliveries matters

Milk got more expensive — costs are recalculated and you'll see that coffee now earns less.
Stock levels will be real, not "roughly".
You'll see which supplier is more expensive.

🎯 Menu analytics

The most useful section. It shows what you really make money on and what you sell almost for free.

Food cost — the percentage of the price eaten by ingredient cost. A cappuccino for 200 MDL with 50 MDL of ingredients has a 25% food cost; the rest is yours. The lower the percentage, the better the item.

Selvora menu analytics: list of items with price, cost, food cost percentage and margin — Every menu item with its cost and percentage. Red is what to look at first.

What to do with it

An item is red and sells often — raise the price or reduce the portion.
An item is green and sells often — move it up the menu and recommend it.
An item is green but nobody orders it — it's not the price, it's the name or its place in the menu.

The section comes alive only once there are recipe cards and purchase prices in stock. Without them there's nothing to calculate from.

🪑 Chair hour

For businesses that sell time: barbershops, car washes, nail salons, table rental. Shows how much money one hour of a specialist's work or one spot brings in.

🕐 Shifts

Who worked when, how much money should be in the till and how much was actually handed in.

In plain words: it's a reconciliation. The shift is opened and closed on the POS, and here you see the result — whether it matched and by how much.

One thing that breaks the whole reconciliation: one PIN shared by two people. Then it's unclear who sold and who handed in the money. Everyone gets their own PIN — it's free.

🧾 Receipts

Every sale one by one: what was bought, when, how it was paid, who rang it up. Refunds are made from here too.

What people look for here most

"The guest says they paid twice" — find the receipt by amount and time.
"Why was there a shortage yesterday" — check that day's refunds and discounts.
"What do people buy with coffee" — open any receipt and see everything in it.

Every refund reaches you as a notification right away. Not to distrust anyone — but to notice if refunds suddenly start piling up.

👥 Customers

Guest database: phone, how many times they came, how much they spent, how many points they have. A guest is added on the POS by phone number in a couple of seconds.

Guest card. Instead of a paper stamp card — a card on the phone. The guest points the camera at the QR on the receipt, the card is added to their phone and works like an app. It can't be lost.

🧑‍🍳 Staff

Who works for you, which PIN they use on the POS and what they're allowed to see.

Add a staff member and give them a PIN.
Remove what's not needed: a cashier doesn't need purchasing, reports and supplier prices.
Someone left — just switch them off. All their past receipts stay in place.

⚙️ Settings

Everything about the business: currency, taxes, receipt layout, importing data from your old system, exporting everything and the subscription.

What to check on day one

Currency — so the numbers match reality.
Receipt — what's printed for the guest: name, address, phone, card QR.
Import — if you're moving from another system, the menu comes over in a file.

"Danger zone" — resetting the money. The "Clear operation history" button wipes receipts, payments, refunds, shifts, Z-reports, cash movements and points at once — handy after test sales. It's done from the dashboard, no need to go to the POS. Products, stock, customers and staff stay in place.

Only the owner sees the button and it can't be undone: deleted receipts can't be restored. Need the history? Export it to a file first, right there in Settings.

Where to go from here

🧮

POS at the location What the cashier sees and does: sales, shifts, refunds, working offline.

🚀

The first 30 minutes Step by step from scratch: from sign-up to the first coffee sold.

💳

Guest card What the guest sees: points, menu, ordering and booking.

🤝

Partner program How to connect your business with a supplier using one code.