See what your guests asked.
Your till records what was sold. It cannot record what was nearly sold, what someone asked about and walked away from, or what they wanted that you do not serve. tamr sees all of it, while the evening is still going.
What your guests asked
- Is it gluten-free?142
- What's vegetarian?98
- Does this have nuts?76
- What's good tonight?64
Dietary demand
32%
Dairy-free
24%
Gluten-free
19%
Halal
What no till can show you
Your POS sees the order.
tamr sees everything before it.
Four things happen between a guest sitting down and a dish arriving. Every system in your restaurant records the fourth one.
- Opened your menu268
A scan at the table. Your POS has no idea this happened.
- Browsed dishes143
They looked properly. Still invisible to every other system.
- Asked the waiter62
A real question, in their own words. This is the deciding.
- Picked a dish48
The only line your till will ever see.
Two hundred and sixty-eight people looked at this menu. Forty-eight of them show up in the accounts. The other two hundred and twenty are the part you have never been able to see.
What you see
Your menu, finally
talking back.
Top questions
The questions guests asked most this week, ranked. On most menus the top three are the same three every week, which makes them a menu-writing brief rather than a curiosity.
What they asked, then ordered
The conversations that ended in a dish, and the ones that did not. The gap between the two is where your menu is losing people who were already interested.
Dishes that stall
Dishes guests look at often and order rarely. Almost always a description problem rather than a food problem, and almost always a five-minute fix.
Demand you do not serve
The dietary and dish requests that come up repeatedly and have no answer on your menu. A dish you have not put on yet, told to you by the people who would have ordered it.
Your busiest hour
When the questions actually come, by hour and by day. Useful mostly because it tells you when to publish a change so the right crowd sees it.
Branch against branch
The same dish, compared across locations. When one branch sells it and another does not, the difference is rarely the dish.
Why it matters
Decisions you used to
make on a hunch.
Menu decisions are usually made from sales data and instinct, which between them describe what already happened. Question data describes what people wanted to happen, which is the more useful half.
What to add. When the same request arrives week after week and has no answer on your menu, that is a dish being ordered from you by people who could not order it.
What to rewrite. A dish that gets looked at constantly and ordered rarely is usually a description failing to do its job. You can fix that this afternoon and watch whether it worked tonight.
What to price differently. The dishes guests compare against each other tell you where your pricing reads as expensive, which is not always where it is expensive.
What to train. The questions guests ask the menu are the ones they would otherwise ask your floor. Now you know which ones to prep your staff for.
Fair questions
What owners ask
about the data.
What does restaurant menu analytics actually show?
What guests asked your menu before they ordered: the questions they asked most, the dishes that trigger them, the dietary requests you keep getting, and which conversations ended in an order. Your POS records the sale. This records the deciding.
How is this different from my POS reports?
A POS can only tell you what was bought. It cannot tell you what someone nearly bought, what they asked about and walked away from, or what they wanted and you do not serve. tamr sees the whole path to the order, and the POS only ever sees the last step of it.
Do I need to install anything or change my POS?
No. tamr sits alongside whatever you already run. The data comes from guests using your QR menu, so there is nothing to integrate before you start seeing it, and nothing about your service or your till changes.
How quickly does data appear?
Immediately. Questions land in the dashboard as guests ask them, so you can watch a service happen rather than read about it next month. Weekly views roll the same data up once you have enough of it to see a pattern.
Is guest data anonymous?
Yes. Diners never sign in and are never asked for personal details, so what you see is the question and the dish it was about, not a named person. Returning guests are recognised only to keep their taste profile useful to them.
Can I see each branch separately?
Yes. Every location has its own question stream and its own view, and on Pro you can compare locations side by side, which is usually where the surprises are. A dish that stalls at one branch and sells at another is a service or menu problem, not a dish problem.
What do most owners change first?
A dish description. The single most common finding is a dish guests look at, ask about, and then do not order, which almost always means the menu is not answering the question the dish raises. That is a five-minute edit with a measurable result.
Deeper dive: What questions diners ask waiters most →
Know your guests by tonight.
Conversation counts come with the free plan. The full dashboard is Pro, priced per location.