Numbers you can act on tonight

Know what sold, when, and where, without a spreadsheet.

Reports read from the same orders and payments your team records during service, so the totals match the cash drawer and the bank.

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What you get

Today, yesterday, this week, this month or any range, per branch or for all.

Items and categories by quantity and revenue, including what did not sell.

A heatmap of orders by hour and weekday to plan staff and prep.

Cash against online, paid and unpaid, refunds, discounts, taxes and service charges.

Orders served, service request response time and table turnover.

CSV, Excel and PDF, plus a daily summary emailed to the owner.

Service runs as usual Every order and payment is recorded as it happens.
Open a report Pick a range and a branch, or all branches.
Act on it Change a price, add staff for Friday, or drop a dish nobody orders.

Included in every plan: Reports, Guest feedback

Real screens from our demo restaurant, Saffron House.

Every branch, its own team, one view for the owner.

Every payment method, a clean invoice, books that add up.

Change a price or sell out a dish in one tap, everywhere at once.