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Restaurant Staff Board: what's inside

Restaurant Staff Board: what’s inside

A back-of-house board for restaurants — service brief, daily targets, 86’d items, shift roster, and the kitchen clock. Staff-facing, not customer-facing — designed to live by the pass.

Template overview

  • Name: Restaurant Staff Board
  • Best for: Restaurant kitchens, prep areas, server stations
  • Theme: Dark high-contrast (#0a0a0a background, amber #facc15 accent, red #ef4444 for alerts)
  • Layout: service brief banner, three KPI tiles, 86’d-items panel, shift roster, big clock
  • Locale: USD, America/New_York timezone — adjust to your own in dashboard settings

Widgets included

1. Service brief

  • Type: Markdown — date + service notes (upsell, birthdays, callouts)
  • Position: x=0, y=0, w=12, h=2

2. Covers metric

  • Type: Metric — 64 / 90 covers tonight in amber
  • Position: x=0, y=2, w=4, h=3

3. Average ticket

  • Type: Metric — $48 in cyan
  • Position: x=4, y=2, w=4, h=3

4. Labor cost

  • Type: Metric — 28% in red — the alarm goes off if this drifts
  • Position: x=8, y=2, w=4, h=3

5. 86’d tonight

  • Type: Markdown — sold-out items + ETAs, with an explicit “update immediately” reminder
  • Position: x=0, y=5, w=6, h=5

6. Shift roster

  • Type: Markdown — kitchen, front, bar, pass — names by station
  • Position: x=6, y=5, w=6, h=3

7. Service clock

  • Type: Clock — America/New_York 12h with seconds, large
  • Position: x=6, y=8, w=6, h=2

How to customise

  1. Update the service brief at the start of every shift
  2. Adjust the three KPI metrics as the night progresses
  3. Edit the 86’d-items list the moment something runs — that’s the whole point of the board
  4. Update the shift roster each service

Common use cases

  • Kitchen pass with a wall-mounted TV
  • Back-of-house break-room status board
  • Multi-station prep area communications

Getting started with this template

  1. From the dashboard creation screen, select “From Template”
  2. Choose “Restaurant Staff Board”
  3. Edit the brief, metrics, 86’d, and shift roster for tonight’s service
  4. Save and mount the display in the kitchen — keep this screen off the customer floor
  • Restaurant Menu Board: customer-facing menu layout
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