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.

A monthly total is a comforting number, and a misleading one. A shop can look busy on the floor at night while delivery pays the rent. Another shop is the reverse. Without a channel split, decisions follow whoever you can see at the door.

A report that separates order mode turns “we are busy” into “busy where.”

1. Split the count before the rota

If Friday is packed dine-in and quiet on delivery, an extra bike that night is wages on idle. The reverse is also true.

Better: a rota per channel from its hours. Do not let “the rush” be one word for the whole team.

2. Put the offer on the right channel

Free delivery while people are already seated is a discount with no job. A takeaway offer at commuting hour can move the bag.

Better: one offer per experiment. Measure a week. Kill what did not move its channel.

3. The menu is not identical for every door

Some plates travel. Some die in the box. If the delivery catalog is a carbon copy of the floor, waste rises.

Better: switch off what does not travel on the delivery channel. The floor can still sell it.

4. Average ticket differs

Takeaway is often faster and smaller. Dine-in can be higher. Price offers on a blended average and you punish one side.

Better: read each channel’s average alone. The delivery minimum comes from its number, not from dine-in.

5. Do not close a channel on one day

Rain lifts delivery. Do not build the year on a spike.

Better: two weeks. If takeaway is steadily double dine-in at lunch, lunch is prepped for the bag, not for empty tables.

A two-week test

Print the channel split. Move one person onto the heavier channel at its hour. After a week ask: where did the queue shrink? One move is clearer than a slogan about “focusing on online.”

menutables reports split order mode with sales. Start free and staff the channel the number points at, not the door.