Payments and management
What you sell, at what time and what's costing you money
The report you'll actually look at: sales by hour, average spend, which dishes sell and which don't, and which shift leaves you a margin.
- By hour
- By waiter
- By dish
No obligation · We call you within 24 h · Hardware included · 24/7 support
Gut feeling lies, the numbers don't
Everyone thinks they know their star dish. Look at the real ranking and there's almost always a surprise, usually sitting in the best spot on the menu without selling.
The hours that don't pay
Seeing sales by time slot tells you whether opening mid-afternoon is worth it, how many staff you need on a Thursday and which day is best to close.
Compare with what came before
This month against the same month last year, this Saturday against the four before it. Without exporting anything to a spreadsheet nobody opens.
Goes hand in hand with
What usually gets switched on at the same time
The product
Everything it does, in a single system
QR menu, ordering from the table, POS, kitchen, your own delivery, bookings, loyalty, reports and your website. One single thing to learn.
What people ask us
Questions about reports
Can I see it from home?
Yes, from your phone, without being at the venue.
Got another question? Write to us or call us: we answer today.
Shall we go through it with your menu in front of you?
Half an hour, no obligation, with your venue on the table. You come away knowing what it would do for you and what it wouldn't: if it doesn't fit, we'll tell you.
We answer the same day · No commitment for the demo · 24/7 support