Start with the recorded orders
Review order counts and status alongside the restaurant’s service context. Test orders can affect the figures you see.
Ask a practical question
Use the available item and order activity to understand what guests choose. Compare the result with what the team observes during service.
Know the boundary
The figures cover activity captured in this workspace. They are not a complete accounting record or a report of payments collected elsewhere.
Ready to put the guide into practice?
Create your menu