scan. order. eat.
This is taking longer than it should.
Every order taken through a table QR quietly answers a question you would otherwise guess at — when you are actually busy, which dish earns its place on the menu, which table nobody sits at, and how many people came back. No spreadsheet, no data entry, no extra hardware.
Takings so far, the average order, and — separately — the orders a diner says they paid for but you have not confirmed yet. Every figure is shown against the same stretch before it, so you see the direction, not just the number.
Check it at close, against your payment app.
A grid of every order across the week. A Saturday lunch and a Tuesday lunch are different shifts, and averaging them together hides both.
Roster to the grid, not to a hunch.
Every dish placed by how often it sells against what it earns a plate. Four groups fall out: the ones to protect, the ones that draw people in but earn little, the ones worth more than they sell, and the ones doing neither.
Promote, reprice, rewrite, or retire.
Turns, revenue per seating, and how long a table is held. Tables that look identical on a floor plan routinely differ threefold — including the ones that seated someone and took no order at all.
Fix the dead corner of the room.
Ordering never needs an account here, so most tools cannot tell a regular from a first-timer. We recognise the device instead, which means you get a repeat rate without a loyalty card and without asking anyone to sign up.
Watch it month over month.
How long an order waits to be accepted, how long the kitchen holds it, and how long it sits ready before it reaches the table — split out, so you fix the slow step rather than shouting at all three.
Attack the one stage that is slowest.
None of this is interesting on its own. It is worth something when it changes a decision you were going to make anyway.
A dish that sells constantly at a low margin can usually carry a small rise without losing anyone — and one that earns well but rarely sells is more often badly described than badly priced. Both are visible in one glance at the menu matrix.
Most kitchens are overstaffed on a quiet weeknight and short-handed at a rush they could have named to the hour. The weekday-by-hour grid replaces that guess with a picture.
Orders a diner declared paid but nobody confirmed, and orders cancelled before they were served, are both money you meant to take and did not. Both are counted and totalled, so they stop being invisible.
Winning a new diner costs more than keeping one who already came. A repeat rate you can watch is the difference between hoping regulars exist and knowing whether the number is moving.
Take a real restaurant for a spin — menu, tables, live order board, and these insights built from orders you place yourself. Nothing to install and nothing saved.
Nothing here is about you — this page is for the people running the kitchen. What you get is a menu that opens by scanning the table, ordering without waiting to catch someone's eye, and paying the restaurant directly.
