For Hospitality Businesses

Hospitality Staff Dining Report (Schedule 13)

Table of Contents

Accessing the Report

  1. Log in to your Docyt account.
  2. From the top navigation menu, select 'Business Reports' from the drop-down menu. In the subsequent menu, choose 'Departmental Reports'.
  3. On the Departmental Reports page, locate and click the 'Schedule 13 - Staff Dining' option to access the report.
    Hospitality Staff Dining Report (Schedule 13) _ Step 2
  4. Customize the report parameters by selecting the desired period and column views.
    Hospitality Staff Dining Report (Schedule 13) _ Step 4
    1. Incorporate Budget columns into your reports. Click here to learn more.
  5. Generate the report and review the detailed results to gain valuable insights into revenue performance and financial accuracy.

Limited Access: This report is exclusively available for select Docyt Plans. If you don't have access, please contact for help.

Report Customization

Use the dropdown menu in business reports to filter based on the following selections:

  • Percentage Column
  • Last Year
  • Per Available Room (PAR)
  • Per Occupied Room (POR)
  • Budget


To export your report to Excel or PDF format

  1. Generate and review the desired report in Docyt.
  2. To export your report to Excel or PDF format, go to the top right corner of the report page and find the three-dots menu icon (...). Click on the three dots to reveal the menu options, and from there, select 'Export as Excel' or 'Export as PDF'.
    Hospitality Staff Dining Report (Schedule 13) _ Step 5
  3. A notification will appear, indicating that the report can be downloaded from the 'Data Export' section of Docyt.
  4. To download the report, navigate to the 'Data Export' section by clicking the 'Data Export' link in the notification. Click the ellipsis menu on the 'Data Export' page and select the 'Download' option.



Components and Sections of the Report

This report focuses on the following key components:

Expenses: Analyze the cost of food, labor, related expenses, and other miscellaneous expenses associated with staff dining operations.

Allocations: Understand the allocation of staff dining costs to different departments within your establishment.

The report consists of the following sections:

Expenses: Detailed breakdown of the cost of food, labor costs, and related expenses, as well as other miscellaneous expenses. 

Allocations: Examination of the allocation of staff dining costs to various departments, such as rooms, food and beverage, and other specific departments.

Net Revenue: Calculation of the net revenue generated from staff dining operations.


Sample Report

Hospitality Staff Dining Report (Schedule 13) _ Step 3 (1)


What To Do If Your Report Data Is Not Accurate

For inaccurate data:

Consult with your Docyt Account Manager for guidance and resolution.
For general support questions, please email Docyt support at for help troubleshooting and resolving discrepancies.


By utilizing Docyt's Hospitality Departmental Report Schedule 13, you can enjoy the following benefits:

Financial Control: Gain insights into staff dining expenses to effectively manage costs and improve financial control.

Resource Optimization: Identify opportunities to optimize food costs and labor expenses, enhancing overall operational efficiency.

Departmental Allocations: Understand the allocation of staff dining costs to different departments, allowing you to accurately assess the impact on specific areas of your business.

Hospitality Brands that Trust Docyt

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Docyt is a Hospitality and Lodging Industry Partner

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