Most opened, least ordered
Truffle Risotto
156 opened · 12 ordered
Test it at £21 for two weeks
£310/wk
One system · table to till
Take the order.Read the room.Fill it again.
AtTable runs your QR menu, your kitchen tickets and your card payments. Then it shows you the dishes guests opened and walked away from and what that hesitation is costing you every week.
No card required · 15-minute setup · Works with any QR menu
Left on the table this week
£1,240
Six dishes guests opened, read, and didn't order, counted at your own margins. Your till never sees this number. AtTable does nothing else all service.
- Covers
- 312
- Dishes opened
- 1,884
- Walked away
- 1,092
On the passExample service
Buried
Grilled Sea Bass
43% of opens become orders · sits 6th
Move it into the top two rows
£180/wk
Regulars gone quiet
12 guests
avg £54 a visit · last seen 34 days
Send a win-back with a personal code
£420/mo
The system
Three jobs, one bill, one login
Serve
Take the order without anyone at the table.
Guests scan, browse, order and pay from their own phone. Tickets land in the kitchen the moment they tap. Nobody re-keys anything.
Understand
Know where every pound came from.
Not just what sold, what nearly sold. Every dish opened, every hesitation, every abandoned cart, traced back to the decision that caused it.
Grow
Turn what you learn into more covers.
Price a dish differently for two weeks and keep the version that won. Recommend the right course mid-cart. Bring back the regulars who stopped coming.
At the table
The half your guests actually touch
Everything above only works because the guest never notices any of it.
The menu is the product your guests meet. It has to be worth reading on its own, the intelligence is what happens behind it.
- No app, no account
- A guest points their camera at the code and the menu opens. Nothing to download, nothing to sign into, nothing to explain.
- Photos on every dish
- Upload once and the same picture follows the dish everywhere, the menu, the cart, the receipt, the review request.
- Allergens they can trust
- Filter by vegetarian, gluten-free, halal or nut-free and the menu hides what they cannot eat instead of warning them after.
- Pay from the phone
- Split the bill, tip, and leave, without waving at anyone for a card machine.
The Garden Kitchen
Table 7 · Dinner
AllVegetarianGluten-freeNut-free
Mains
Truffle Risotto
£21.00
Carnaroli, aged parmesan, winter truffle
VegetarianPan-roasted Sea Bass
£24.00
Braised fennel, brown shrimp, dill oil
Gluten-freeHerb-crusted Pork Chop
£26.00
Confit potatoes, purple sprouting broccoli
Ask Sage — “what's good here tonight?”
How it actually works
One dish, one week
- Fri 19:42At the table
Table 7 opens the Truffle Risotto, reads it for forty seconds, and orders the chicken.
The guest notices nothing, no app, no account, no sign-up. AtTable records the open, the dwell, and the walk-away.
- Sun 08:10In your briefing
“156 opened it this month, 12 ordered it. They are stopping at £24.”
Atlas gives you the figure, the plain-English read, and what it thinks is causing it. Not a chart to interpret.
- Sun 08:11One press
Atlas has already drafted the fix: £21 for two weeks, and a description that leads with the truffle.
Half your guests see the new version, half see the old one. You press Launch. Nothing else to set up.
- +14 daysSettled
Opens that turn into orders go from 7.7% to 19%. AtTable keeps the version that won.
The result is measured against the guests who saw the old version, so the number is the change not the weather.
+£486in orders that did not exist a fortnight ago
The part that thinks
Two assistants, two sides of the table
Atlas · your side
Ask it anything about your restaurant. It answers with a number and a draft.
Atlas reads every service and comes back with the move already built, a price test, a repositioned dish, a win-back for the regulars who went quiet. You approve it or you don't.
Sage · your guests' side
The same intelligence, pointed at the table. Sage answers “what's good here?” and “is this gluten-free?” in your voice, from your menu, without a member of staff walking over.
Ask AtlasExample thread
Which dish should I promote this weekend?
Who runs on it
If you serve at a table, it fits
- Casual dining
- Table service, split bills, a full floor on a Friday
- Fine dining
- Allergen detail and a menu that reads like the room
- Cafés & bars
- Counter service, pay up front, no waiting for a card machine
- Quick service
- Pickup and delivery alongside the tables
- Hotels
- Breakfast, room service and the bar on one system
- Groups
- Every site on its own board, one account above them
