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.
What happens when you only look at revenue
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.
You see sales, but you don't see margins
A dish might sell well, but after accounting for ingredients, portions, and price, it might not contribute well to the venue's bottom line.
Sales channels mix into one result
Dine-in, pickup, delivery, and online channels have different costs. A single revenue number doesn't show which channel truly performs.
Promotions are judged by feeling
Without data on coupon usage, average check, and costs, it's hard to tell if a promotion helps or just lowers the price.
Schedule is not compared with traffic
A manager might have too few people during a rush or too many during quiet hours, but without comparing to traffic, it's hard to notice.
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.
Before & after: revenue in a spreadsheet vs report in context
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 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.
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.
Staff scheduling
Scheduling allows comparing traffic and sales with staffing and actual work hours.
Online ordering system
Owned channels can be analyzed separately, instead of mixing with marketplace and dine-in sales.
Sales Engine
Add-on suggestions should be measured by the share of orders with add-ons and sales of promoted products.
Coupons and discounts
Promotions need measurement of usage, discount cost, and impact on average check.
KDS
Kitchen statuses and order handoffs help better understand the pace of operations.
Questions owners ask before implementing reports
Do reports show dish margins?
Do reports connect with inventory?
Can I compare sales channels?
Does the report suggest decisions itself?
Can data be exported?
When will reports not give a full picture?
Demo with no 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.