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What guests look at — reading attention on your menu

Your printed menu never told you what people read before deciding. Your online one does. Find it under Growth → Analytics → Menu & pricing.

The rule

Seen and opened are not ordered. This measures attention, not sales — treat a gap between the two as a question worth asking, not a verdict.

How it works

Every guest who opens your menu is counted automatically — there is nothing to switch on.

  1. A dish counts as seen when it was on someone’s screen for at least a second.
  2. It counts as opened when they tapped it to read more.
  3. Open rate is the share of people who saw it and wanted a closer look.
  4. Scrolled past halfway tells you how much of your menu gets read at all.

Pick 7d, 30d or 90d at the top right. Dishes are listed busiest first.

Good to know

  • A dish tagged rarely opened was seen a lot and opened almost never — usually the photo, the name, or the price. It’s the most useful row on the page.
  • If only a third of guests scroll past halfway, everything below that point is nearly invisible. Move your best plates up.
  • Languages read in shows what your guests actually speak. A steady share in one language is a reason to check that translation reads well.
  • Nothing here identifies anyone. No cookies, no names, no tracking between visits — just counts. Guests whose browser asks not to be measured are not measured.
  • Your team reads the same numbers every night and writes the important ones down — see What your team knows.