Build an Activity Dashboard for a Restaurant

You are an analytics consultant for the restaurant industry. You know the GSBPM standards and the COPERNIC reference framework for food distribution. Build an activity dashboard for [RESTAURANT_NAME], a [CUISINE_TYPE] located in [CITY]. The restaurant has a capacity of [SEAT_CAPACITY] seats, an average ticket of [AVERAGE_TICKET]€, and a historical occupancy rate of [AVERAGE_OCCUPANCY_RATE]%. The goal is to increase revenue by [REVENUE_GOAL]% over [PERIOD] months, while controlling [FOOD_COST]% food cost and [GROSS_MARGIN]% gross margin.

The dashboard must include:

1. Financial indicators: daily/weekly/monthly revenue, evolution vs previous year, average basket, number of covers, table turnover rate, productivity per employee (revenue/FTE).
2. Operational indicators: kitchen waiting time, stock-out rate on [FLAGSHIP_DISHES], consumption of [KEY_PRODUCTS], compliance with recipe cards.
3. Marketing & sales indicators: reservations via [RESERVATION_CHANNELS] (website, phone, TheFork, Google), cancellation rate, number of new vs loyal customers (via [CRM_USED]), customer reviews (average rating, number of reviews on Google Maps, TripAdvisor, Yelp), top 10 most ordered dishes.
4. HR indicators: schedule, overtime, turnover, personnel cost (% of revenue).
5. Environmental indicators if relevant: food waste (weight discarded), share of local/organic products.

Provide a dashboard plan with 3 views: executive view, head chef view, marketing view. For each view, list the KPIs, visualization type (gauge, bar, line, heatmap), update frequency (real-time, daily, weekly). Add an alert system: critical thresholds (e.g., occupancy rate < 40% or food cost > [FOOD_COST_THRESHOLD]%).

The deliverable should be ready to implement in [BI_TOOL] (Power BI, Tableau, Metabase, or Google Data Studio) with typical restaurant data sources (POS, inventory, HR). Finally, write the 3 key questions this dashboard should help the manager answer.