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 — a score for each plate, plus one-tap reasons like ‘arrived cold’ or ‘small portion’ — so a bad answer names the thing to change.
- Rated per dish, not per visit
- One-tap reasons why
- Shown on the menu
Know what sold, what almost sold, and what caused the difference.
- The dish, not the nightA review attaches to what the guest ordered. Three dishes on one table can be three different answers, and usually are.
- Reasons, not just starsAlongside the score, guests tap what it was — ‘arrived cold’, ‘small portion’, ‘great value’ — so “it was fine” becomes something you can fix.
- Asked as it lands, not chasedThe guest is asked as each order reaches the table, and sent one follow-up email after the meal for anything they didn’t rate. Never a second.
- Where the next guest is decidingOnce 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 sayingFree-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 appA 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.
Tonight, versus tonight with it on.
- Now: A one-star review says the restaurant was bad. Nothing says which plate.
- With AtTable: The plate is named, and so is what was wrong with it.
- Now: Comments pile up somewhere nobody reads.
- With AtTable: Fifty comments about one dish come back as the two things they keep saying.
- Now: A dish sells fine, so nobody looks at it again.
- With AtTable: Sells well, scores badly — visible in the same place you read sales.
Dish reviews 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.
Take the order at the table, the counter or the kerb, and get it to the kitchen.
Build the rota, publish it once, and know who did what on the floor.
Find out which plate it was.
It’s on from your first order: the next service starts telling you which dishes are carrying the menu and which are quietly costing you a return visit.
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