Your menu is a sensor. Read it every morning.
Every guest who opens your menu leaves a trace — the dish they lingered on, the one they saw and never opened, how far down the menu they got before they stopped. Printed menus throw that away. Yours records it, and reads it back to you every night.
Seen a lot, opened rarely
Every dish gets two numbers: how many guests saw it, and how many wanted a closer look. The gap between them is where a photo or a price is quietly costing you.
How far down they actually get
If only a fifth of your guests scroll past halfway, everything below that point is invisible — and the fix is to move your best plates up.
Sold out, one tap
A dish runs out, you tap once, and it's off the menu in seconds. No apologies at the table.
Ask in plain language
"What are guests skipping this month?" — the agent already has what your menu recorded and answers with something you can act on.
Three signals every morning
Not a dashboard. A short read of what moved last night and the one thing worth doing about it.
It learns your venue
Every night it re-reads your own history — the dishes guests open, the posts that landed, what reviews keep saying — and writes down what the numbers show. Day ninety knows things day one could not.
What actually changes
A menu that tells you nothing
- A dish sells badly and you never learn whether guests disliked it or never saw it.
- You move a plate up the menu on a hunch and never find out if it worked.
- Half your guests may never reach the desserts. There is no way to know.
- You translate into a language nobody reads, and skip the one a third of them do.
- Every decision about the menu is an argument between opinions.
A menu that reports back
- Every dish carries two numbers: how many guests saw it and how many opened it.
- You move a plate up and watch the numbers answer within the week.
- You know exactly what share of guests get past halfway — and what they miss.
- You see which languages your guests actually read the menu in.
- The arguments end, because the counting is not an opinion.
How it works
Nothing to switch on and nothing to install. The menu counts, and every night the team turns the counting into sentences.
- 01
Your menu starts counting
The moment your menu is live it records what guests look at. No cookies, no names, nothing that follows a person — just counts, which is why it needs no consent banner and no setup.
- 02
Seen, and opened
A dish is seen when it was on someone's screen for a second. Opened when they tapped to read more. The gap between those two numbers is the whole point.
- 03
How far down they get
If only a third of guests scroll past halfway, everything below that is nearly invisible — and the fix is free: move your best plates up.
- 04
And in which language
A steady share reading in German or Japanese tells you which translation is worth a careful look, and which one you can stop worrying about.
- 05
Every night it becomes a sentence
"Seen 141 times, opened 3 — roughly nine times worse than the typical dish." Written down, put in front of the team, and rewritten when it stops being true.
- 06
And you can check the numbers behind it
Every sentence has a table under it: dish by dish, seen, opened, open rate, how long they looked. A finding you cannot audit is a rumour.
What it costs
The counting and the numbers screen are on the free plan. There is no version of this we hold back.
The menu counts, the numbers screen works, and the nightly notes get written. All of it, with no card.
Your own web address and automatic translation — which is what makes the language numbers worth reading in the first place.
Your street read daily rather than weekly, so a dish's numbers can be judged against what the road charges for the same plate.
- An analytics setup that needs a developer and still nobody in a kitchen reads.
- Guessing which dish to photograph next, then paying to photograph the wrong one.
- A menu redesign based on what the designer likes.
Prices in US dollars, billed monthly. Attention is measured in aggregate only — no cookies, and nothing that identifies a guest.
Menu insights & analysis — live tonight.
No card, no setup call. Start free and the agents pick it up on their next shift.