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Fast-Casual Restaurants
Professional
Sabeona Restaurant Group
Fast-casual POS, menu mix, and store P&L
50% OFF
$10.00$5.00USD, plus applicable tax
13 tables4.0M rowsParquet + CSV
About Sabeona Restaurant Group
Industry
Fast-casual restaurants (build-your-bowl, wrap, and salad)
Restaurants
12 company locations across 4 U.S. metro markets
Menu
120 items across bowls, wraps, salads, sides, drinks, and desserts
Volume
about 1.4M POS tickets and 2.1M menu lines over the two years
Throughput
about 164 tickets per store per day
Average check
about $15.80 net on a closed ticket (about $16.45 gross)
System scale
about $23.1M in gross system sales across the two-year window
Annual net
about $10.9M a year once discounts, comps, voids, and refunds come off (about $21.7M across the window)
Same-store sales
up about 5 percent in year two, all of it check rather than traffic
AUV
about $0.90M average unit volume per restaurant per year
Dataset scope
13 Professional-tier tables
Sabeona Restaurant Group is a fictional regional fast-casual restaurant chain created for synthetic BI demos and training; it represents no real restaurant brand, location, menu, staff member, guest, or delivery marketplace. The kit presents a believable build-your-bowl operator at the scale of a tight, busy regional group: a dozen high-volume restaurants averaging about 164 tickets a day across four metros. BI builders move from monthly store sales into menu engineering, food and labor cost, store four-wall P&L, loyalty membership, and on-premise versus delivery economics. It is built for restaurant operations, finance, and marketing teams rather than as a point-of-sale system of record.
Operating Profile
- Sells made-to-order bowls, wraps, and salads through dine-in, takeout, drive-thru, marketplace delivery, first-party delivery, and catering.
- Runs from the POS ticket and its menu lines through daypart and channel mix, food and labor cost, four-wall P&L, loyalty, and delivery orders.
- Channel mix follows the store format: only the four drive-thru units sell at the window, and urban storefronts skew to dine-in and delivery.
- Labor is staffed one block per store, day, and daypart and flexed with demand, so it holds between 26 and 29 percent of net sales, easing as price is taken.
- Menu price is taken gradually and market by market, so the dimension holds today's list price and each line holds the price transacted on its date.
- Excludes real card data, staff and guest identities, general ledger, inventory receiving, recipe bills of material, and payroll systems.
Recent Business Events
- 1Menu price was taken in stages by market, steepest in Chicago at about 14 percent and lightest in Dallas-Fort Worth at 5, which is where comp growth comes from.
- 2The loyalty base grew toward roughly 35,000 members, lifting loyalty to two in five tickets; app-enrolled guests spend three times marketplace-linked ones.
- 3First-party delivery expanded alongside marketplace delivery to compare in-house courier economics against high-commission orders.
- 4Store teams tightened comp, void, and waste tracking so controllable losses separate from guest-driven service recovery.
- 5Menu engineering reviews now look at item sales and plate food cost together rather than as separate reports.
KPI Focus Areas
These are the operating questions this kit is optimized to answer first.
01Focus
Net sales, transactions, average check, and same-store trend by store and market
02Focus
Food cost, labor, occupancy, and four-wall margin by store and month
03Focus
Menu mix, item sales, plate food cost, and category contribution
04Focus
Daypart and channel mix, delivery share, and delivery commission economics
05Focus
Loyalty enrollment, tier mix, visits and spend, and loyalty ticket share
06Focus
Comp, void, and waste rates, controllable-loss share, and discount rate by promotional reason
Embedded Analytical Stories
Sales and margin
Track net sales, food and labor cost, and four-wall margin by month and across the twelve stores, four markets, and formats.
Same-store sales
Split comp growth into traffic and check across the ten restaurants open both years, and see why Chicago comps triple Dallas.
Menu engineering
Rank items by sales and plate food cost to find margin heroes and cost pressure.
Channel and daypart mix
See how lunch and dinner, dine-in and delivery, drive the sales base and the check.
Loyalty growth
Follow enrollment, tier mix, recency status, and ticket share across cohorts of real member activity.
Delivery economics
Trace a delivery order from subtotal through commission and promo to net remitted to the store.
Sabeona Restaurant Group
Buy Now$5.00USD, plus applicable tax