Reports & analytics
A report should show where you lose margins
Reports and analytics in OrderNow connect sales, ordering channels, menu, inventory, and team schedules. This way, the owner doesn't just look at revenue, but can check which dishes, hours, and channels require a decision.
From data to decision
Sales › cost › decision
Collects data from several processes
Sales, online orders, menu, inventory, and schedules end up in one view of the venue.
Picks a question to check
Can check margin, sales channel, product, hour, team, or cost.
Shows the result in context
Instead of just the sales sum, you see what creates it and what you need to compare it against.
Compares result with costs and process
Data only makes sense when you see ingredients, staffing, channel, and service method.
In short
What this feature changes in daily work
What it does
sales by channels and categories
OrderNow reports connect sales, ordering channels, inventory and schedules so the owner can quickly check margins, Food Cost and operational decisions.
Who it helps
owners and managers of multiple locations
They provide the most value when a venue collects data from several areas and wants to make decisions more calmly than based on revenue alone.
Works with
Inventory and recipes, Staff scheduling, Online ordering system
Analytics has more value when it doesn't live apart from the process. It's best when it connects sales, costs, team, and ordering channels.
Before / after
Before & after: revenue in a spreadsheet vs report in context
High sales don't always mean a good result. Without the context of costs, channels, and staffing, it's easy to make decisions based on a fraction of the picture.
Process
How a report leads from data to decision
A report doesn't make decisions for the owner. It aims to organize data so you can quickly see what's worth asking about.
Collects data from several processes
Sales, online orders, menu, inventory, and schedules end up in one view of the venue.
Picks a question to check
Can check margin, sales channel, product, hour, team, or cost.
Shows the result in context
Instead of just the sales sum, you see what creates it and what you need to compare it against.
Compares result with costs and process
Data only makes sense when you see ingredients, staffing, channel, and service method.
Makes a specific decision
The change could be price, portion, promotion, staffing, delivery, or menu layout.
Checks the effect after change
After implementing a decision, you can return to the report and see if the situation actually improved.
Fit
Which venues benefit most from reports
They provide the most value when a venue collects data from several areas and wants to make decisions more calmly than based on revenue alone.
Which venues benefit most from reports
They provide the most value when a venue collects data from several areas and wants to make decisions more calmly than based on revenue alone.
- owners and managers of multiple locations
- venues with extensive menus and variable ingredient costs
- restaurants with online channels, deliveries, and promotions
- places that want to control Food Cost and plan price changes
When reports aren't the first priority
Data is only as good as the collection process. If the basics are disorganized, a report might show an incomplete picture.
- a venue without an organized menu and sales in the system
- a restaurant that doesn't keep recipes or inventory
- a very small venue where the owner controls everything manually
- a stage where setting up basic order fulfillment is more important
What to measure
What to measure so a report isn't just a chart
A report should lead to a decision. It works best when the owner regularly checks the same metrics and compares them with the venue's process.
Sales by channels
Helps separate dine-in, pickup, delivery, and owned channels instead of throwing everything into one sum.
Product margins and Food Cost
Shows which items require price, portion, recipe, or purchasing adjustments.
Peak traffic hours
Facilitates discussions about staffing, kitchen prep, and shift planning.
Staffing cost
Allows comparing schedules with traffic and sales, without promising magical savings.
Promotion effectiveness
Coupons should be evaluated by usage, average check, discount cost, and returns post-campaign.
Differences between sales and usage
Comparing sales with ingredients helps notice shortages, waste, or recipe issues.
OrderNow ecosystem
How reports connect with the rest of the system
Analytics has more value when it doesn't live apart from the process. It's best when it connects sales, costs, team, and ordering channels.
Inventory and recipes
Recipes and stock levels add the context of dish cost and ingredient usage to sales.
Online ordering system
Owned channels can be analyzed separately, instead of mixing with marketplace and dine-in sales.
Coupons and discounts
Promotions need measurement of usage, discount cost, and impact on average check.
Current feature
Reports & analytics
Flow in the system: Sales › cost › decision
Staff scheduling
Scheduling allows comparing traffic and sales with staffing and actual work hours.
Add-on prompts
Add-on suggestions should be measured by the share of orders with add-ons and sales of promoted products.
KDS
Kitchen statuses and order handoffs help better understand the pace of operations.
Questions owners ask before implementing reports
Do reports show dish margins?
Yes, if the venue keeps recipes, ingredient prices, and sales in the system. Without this data, a report can show sales but not the full product cost.
Do reports connect with inventory?
Yes. Connecting with inventory and recipes allows comparing sales with real ingredient usage.
Can I compare sales channels?
Yes. It's worth separating dine-in, pickup, delivery, owned channels, and marketplace, because each channel has different costs and processes.
Does the report suggest decisions itself?
No. A report organizes data and helps find problems faster, but the decision about price, promotion, staffing, or menu remains with the owner.
Can data be exported?
Yes. Exports help analyze data outside the system, prepare statements for accounting, or compare results over a longer period.
When will reports not give a full picture?
When menu, recipes, inventory, ordering channels, or work hours aren't maintained consistently. A report won't fix missing data.
Demo without overpromises
See reports using your process as an example
On a demo, we will go through sales, channels, menu, Food Cost, and staffing without promising magical recommendations.