Revenue, honestly split
By day, by channel and by branch — so you know whether delivery is carrying pickup or the other way round.
The numbers a restaurant actually decides on: revenue by day and channel, the dishes carrying the menu, the hours worth staffing, and how much a returning customer is really worth.
Sahtein · Analytics
Tonight
₪18,420
By day, by channel and by branch — so you know whether delivery is carrying pickup or the other way round.
What sells, what never moves, and what people add to it. The bottom of that list is next month’s menu edit.
Orders by hour and weekday, so a shift is staffed against demand instead of habit.
Track it against the deals and extras you turned on, and you can see whether an upsell actually worked.
New against returning customers, and what the club is doing to that ratio month over month.
Table turns, service charge, comps and refunds — the floor’s numbers, not just the till’s.
01 · Analytics
Most owners open the dashboard with one question: how was tonight, or why was Tuesday quiet. The screens are built for that question rather than a report suite nobody opens twice.
Tonight
₪18,420
02 · Analytics
A dish that never sells becomes a menu edit. A quiet Tuesday becomes a campaign. The reports sit next to the tools that let you do something about them.
Yossi's Pizza
Thursday only: 20% off the mixed grill. See you tonight.
1,240
sent
38%
opened
91
orders
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