Try tabl: the manager's reports

Switch between Today, 7 days and 30 days, then click a dish or a waiter to see the times of each order.

tabl.ae/admin/analytics

How it works

Every figure here comes from presses your staff already make during service. Nobody types a report.

Four times on every dish

Ordered: the guest sends the order from the table, or a waiter keys it in.
Kitchen start: the dish's clock starts. Usually at once, but a dessert waits for the mains.
Ready: the cook presses Ready on the kitchen screen.
Delivered: the waiter presses Served at the table.

Cook time runs from kitchen start to Ready, against the 5, 10, 15 or 20 minutes the dish promises. Ready to Delivered is the time at the pass. It includes holding, such as a drink kept back to go out with the food, so the waiter table counts food only.

The busy kitchen timer can learn from late dishes and add a few minutes to what guests are told on a slow night.

Waiters

A bill's sales go to the waiter who first delivers its food. Tips go to whoever took the payment.

Tables

Sitting times run from Seat to clear. Bookings use the same figures to plan how long a table is held.

The figures on this page are sample data for a made-up restaurant. Want this in yours? Talk to us.