• Floor, takeaway, or delivery: the report tells you where to focus — A busy door is not always a busy bag. Mix the channels and you will staff the wrong place and blame the shift.
• Average ticket: how to lift it without raising every price — Raising every price at once is visible. Smarter order, a clear extra, and one offer are usually gentler on the guest and better for you.
• Items that never sell: when to take them off the list — Every dead item lengthens the page, occupies a fridge, and makes guests skip what you actually make money on.
• Peak hours: how to set shifts from the orders report — Guesswork puts extra people in the quiet and too few in the rush. The numbers are calmer than the feeling.