Ask about the dish, not about the restaurant.
A star out of five for the venue tells you nothing you can act on. AtTable asks about the dishes a guest actually ate, and scores taste, value, portion, presentation and speed separately — so a bad answer names the thing to change.
- Rated per dish, not per visit
- Five things, scored apart
- Shown on the menu
What it does
Know what sold, what almost sold, and what caused the difference.
- The dish, not the night
- A review attaches to what the guest ordered. Three dishes on one table can be three different answers, and usually are.
- Five questions, kept apart
- Taste, value, portion, presentation and speed each get their own score, so “it was fine” becomes “it arrived cold” or “it was small for £18”.
- Asked once, after the meal
- One request per session, at the end of it. A guest is invited, never chased.
- Where the next guest is deciding
- Once a dish has ratings, they show on its card in the guest menu — the only place a good review is actually worth anything.
- What the comments are really saying
- Free-text comments are distilled into themes per dish — “arrives cold”, “huge portion” — so a pattern buried in fifty comments becomes a line you can read. Pro and above; Starter keeps the ratings without the language pass.
- Beside the numbers, not in a separate app
- A dish’s scores sit next to its opens, carts and orders, so a dish that sells well and reviews badly reads as one problem rather than two reports.
What changes
Tonight, versus tonight with it on
- A one-star review says the restaurant was bad. Nothing says which plate.
- The plate is named, and so is what was wrong with it.
- Comments pile up somewhere nobody reads.
- Fifty comments about one dish come back as the two things they keep saying.
- A dish sells fine, so nobody looks at it again.
- Sells well, scores badly — visible in the same place you read sales.
Where it sits
One system, five pillars
Dish reviews is part of revenue & insights.
Know what sold, what almost sold, and what caused the difference. It runs on the same menu, the same tables and the same bill as everything else here — nothing to integrate, nothing to reconcile.
Take the order at the table, the counter or the kerb, and get it to the kitchen.
QR ordering · Digital menus · Live orders · Kitchen display · Guest payments · Dish recommendations · Sage AI waiter
Fill the diary — and give a forgotten table a chance to be sold again.
Bookings & events
Cost the menu on what you are actually paying for the food.
Stock & purchase orders
Compare what you ordered, what arrived, and what you were billed for.
Supplier control
Build the rota, publish it once, and know who did what on the floor.
Team & shifts