Every order leaves a clue about how to make more money. Menus turns your own sales into a clear picture of what to cook more of, when to staff up, and where your profit is hiding.
Open your dashboard and see how the business is doing right now — and whether it’s up or down versus the period before. Switch between the last 7 days, 30 days, 90 days or the year in one tap.
Sample figures. Every metric compares automatically against the previous period, so a dip is impossible to miss.
No spreadsheets, no exports. Each view turns straight into a decision you can make this week.
Your top items by quantity and revenue, so you can see the heroes and the dead weight at a glance.
→ Promote winners, cut or rework the restRevenue split by menu section — starters, mains, drinks, desserts — shows where the money really comes from.
→ Grow your highest-margin sectionsOrders by hour of day reveal your true rush — and the quiet stretches that need a nudge.
→ Staff for the peak, discount the lullsA clear day-of-week pattern tells you which days carry the week and which ones drag.
→ Plan promos around slow daysDirect vs. delivery platforms, broken out by count and revenue, so you see what each channel really costs you.
→ Win more direct, keep the commissionThe mix between guests at the table and orders going out the door — plus cancellations and reservations.
→ Balance the room and the kitchenA single day tells you little. The trend tells you everything. Revenue and orders are plotted over time so you can spot momentum, catch a slump early, and prove that a change actually worked.
Data is only useful when it changes what you do. Here’s how each view pays for itself.
When you can see your top sellers and your highest-revenue categories, you stop guessing. Feature the dishes that sell, rework or retire the ones that don’t, and give your best margin items the prime real estate. A handful of small menu changes compounds over thousands of orders.
Peak-hour and day-of-week patterns tell you exactly when demand arrives. Schedule cover for the rush, trim it during the lulls, and prep the right amount so less food hits the bin. Lower waste and tighter labour go straight to the bottom line.
Seeing how much revenue comes through delivery platforms versus your own direct channel makes the cost of commission impossible to ignore. Every order you pull in-house keeps the 15–30% the apps would have taken — the fastest margin win there is.
Once you can see your slow hours and slow days, you can act on them — a lunch offer, a midweek promo, or smart pricing that nudges demand toward your gaps. Turning empty tables into orders is pure upside.
Every restaurant is different. If there’s a number, a breakdown or a report that would help you run yours better, just ask — we build the analytics our restaurants actually want.
Get started & tell us what you needYour sales already hold the answers — Menus just makes them easy to see and act on.
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