Most owners never open the reports. So stop making them.
The numbers are there if you want to go and read them. The point of this page is that you do not have to: ask in the words you would use on the phone, and get the answer back the same way. On the terminal, or on your phone.
Ask, and it answers from your own data
Not general restaurant advice. Your tickets, your staff, your customers, over the period you name. Sample data below; after install it is yours.
- Compare this week to last week
Ahead by $1,735, about 10%. Ticket count is up 44, so it is more customers rather than bigger checks; the average ticket barely moved.
This week
$18,940
812 tickets
Last week
$17,205
768 tickets
+$1,735 (+10.1%)
- When are my peak hours this month?
Seven o’clock, then six. The lunch peak at noon is worth 80% of the dinner peak, which is more than most owners expect.
# Hour Tickets Sales 1 7 PM 286 $6,912 2 6 PM 261 $6,204 3 12 PM 298 $5,488 4 8 PM 205 $4,970 5 1 PM 224 $4,301 Last 30 days
- Which products make me the most money?
Large Pepperoni, by a distance: $4,182 this month, $1,240 ahead of Chicken Parm. Garlic Knots are your most-sold item and only fifth by revenue.
# Item Sold Revenue 1 Large Pepperoni 220 $4,182 2 Chicken Parm 140 $2,940 3 Margherita 16" 152 $2,708 4 Wings 12pc 161 $2,301 5 Garlic Knots 372 $1,116 Last 30 days, by revenue
“How did today go?”
Sales so far against yesterday, and against the same day last week, which is the comparison that actually means something.
“What is my worst seller this month?”
Items ranked by revenue or by count, over today, a week, a month or a quarter. The bottom of that list is usually the more useful end.
“Who is selling?”
Staff ranked by sales, by ticket count or by average ticket. The third one finds the person who upsells without being asked.
“When am I actually busy?”
Peak and dead hours, so next week’s rota is based on the numbers rather than on how last Saturday felt.
“Which regulars have stopped coming in?”
Customers who have not ordered in the number of days you name, which is the list worth phoning.
“Who spends the most with me?”
Top customers by spend or by order count, and for delivery, the addresses that order most often.
“Is this week better than last week?”
Any two periods compared directly, rather than two reports opened in two tabs and subtracted by hand.
“What should I change on the menu?”
Suggestions worked out from your own sales history, not from what works in somebody else’s restaurant.
And the reports, for when you want to read them yourself
Everything below is on the dashboard and in the reports section, with no export step and no spreadsheet.
Sales
By day, week, month or quarter. Gross, net, refunds, discounts and what was actually banked.
Products
What sells, what does not, and what has been sitting on the menu since spring earning nothing.
Staff
Sales per person, average ticket, and a record of every void, comp and discount against whoever did it.
Hours
Sales by hour and by day of week, which is the report that pays for itself in rota changes.
Customers
Who orders, how often, what they spend, and which ones have gone quiet.
Payments
Card, cash, tips and the settlement figures that have to match the bank at the end of the week.
It comes to you
Some of it does not wait to be opened at all.
On your phone
The Manager app, on iPhone and Android, so you can check the shift from somewhere that is not the back office.
A read on the shift
A short summary of the day in front of you, on the dashboard before anybody asks for it.
Alerts
Flags the thing worth looking at rather than waiting for you to go looking for it.
Weather against sales
Compares the forecast with what your own sales did the last time the weather looked like this.
Your numbers, on the plan you are already on
Reporting and the assistant are part of the POS rather than a tier above it. That includes the free plan.