What sold, what nearly sold, and what got ignored.
Most reporting can tell you the first one. This shows you the dish guests opened and put down, where they hesitated, and which parts of the menu nobody ever reaches.
- Views, not just orders
- Per dish and per section
- By day and by service
What it does
Know what sold, what almost sold, and what caused the difference.
- Opens as well as ordersEvery 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 stopDishes that are opened and abandoned, carts that are built and never submitted, sections nobody scrolls to.
- Guest orders and till orders apartOrders guests placed themselves and orders rung through the till are counted separately, so a change in one is not hidden inside a total.
- Comparable periodsThis week against last, this Friday against your Fridays, so a number has something to mean against.
What the till never seesBefore the order
Where it sits
Analytics is part of revenue & insights.
It runs on the same menu, the same tables and the same bill as everything else — nothing to integrate, nothing to reconcile.
Ordering
Take the order at the table, the counter or the kerb, and get it to the kitchen.
Team & shifts
See all twenty features Build the rota, publish it once, and know who did what on the floor.
Start here
See the half of your menu you have never had data on.
Every view, pause and abandoned cart, from the first service.
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