What it does
Know where every pound came from.
- Opens as well as orders
- Every dish carries how many times it was looked at, not only how many times it was sold. The gap between those two numbers is the whole point.
- Where guests stop
- Dishes that are opened and abandoned, carts that are built and never submitted, sections nobody scrolls to.
- Split by how they got there
- Break a period down by table, by pickup, by delivery or by the till, so a change in one channel is not hidden inside a total.
- Comparable periods
- This week against last, this Friday against your Fridays, so a number has something to mean against.
See it
Example data
| Dish | Opened | Ordered | Converts | The read |
|---|---|---|---|---|
| Truffle Risotto | 156 | 12 | 7.7% | Opened and put down |
| Wagyu Burger | 184 | 21 | 11.4% | Worth a look |
| Sea Bass | 42 | 18 | 42.9% | Doing its job |
| Halloumi Skewer | 96 | 31 | 32.3% | Doing its job |
| Sunday Roast | 61 | 9 | 14.8% | Worth a look |
Your till can give you the third column. The second one — how many people looked at a dish and walked away — is the one that tells you what to change.
Where it sits
One system, three jobs
Analytics is part of understand.
Know where every pound came from. It runs on the same menu, the same tables and the same bill as everything else here — nothing to integrate, nothing to reconcile.
Serve
Take the order without anyone at the table.
QR ordering · Digital menus · Live orders · Kitchen display · Guest payments
Grow
Turn what you learn into more covers.
Experiments · Dish recommendations · Discounts & promotions · Campaigns · Sage — AI waiter