What restaurant analytics should answer
If your current reports cannot answer these, you are running the restaurant on instinct, which works until the restaurant grows or the market shifts.
- How many guests arrived each hour, and on which days?
- How many of them ordered, and how much did each table or order spend?
- Were there enough staff at the busiest hours?
- Which branch, day or meal period is slipping, and why?
- Did last week's offer actually bring more guests in?
The numbers that matter most in a restaurant
Guests per hour shows your real rush. Average ticket tells you whether upselling and menu changes work. Guests per staff member shows when service is stretched, which is when walk-outs and bad reviews start.
For dine-in, also watch how many guests arrive versus how many orders are placed. A party of four is one order, so look at the trend rather than a single rate. Our sales analysis guide explains the full chain.
Finally, track the hours between meals. Many restaurants keep a full team through the quiet afternoon, and the data often shows where a shift can start later.
ExampleYour Friday dinner brings 180 guests and 55 orders with an average ticket of 210 SAR. The next Friday has the same guests but the ticket drops to 185 SAR after a menu change. That is about 1,375 SAR less in one evening.
Common restaurant analytics mistakes
- Staffing the floor by habit instead of by hour, especially on weekend nights.
- Mixing delivery and dine-in in one number, which hides what is happening in the room.
- Judging campaigns by social media reach instead of guests at the door.
- Looking at monthly profit and missing the weeks where things went wrong.
- Each branch reporting differently, so comparisons are impossible.
- Ignoring the gap between lunch and dinner, where a smaller team could save wages without hurting service.
How Tapsiera works for restaurants
A sensor at the entrance counts guests in and out by hour. Our team installs and connects it, and Tapsiera links it with your POS sales and your staffing. You then get plain decisions in riyals: you are one waiter short on Thursday evening, Friday lunch is weaker than usual, or average ticket has slipped at one branch.
You also get forecasts for the coming week, alerts when something drops, a weekly report on WhatsApp, and every branch on one screen. The sensor only counts people; it does not identify guests. See staff scheduling and peak hours for more detail.
ExampleTapsiera notices guests per waiter on Thursday 8 to 10 pm is the highest of the week and suggests one more person. That could bring back around 800 SAR a week in orders lost to slow service.
No POS, or an old one?
Tapsiera still works. Each night it texts you on WhatsApp asking for the day's sales, and you reply with the number or a photo of the closing report, or upload Excel. You can try the demo with sample data at app.tapsiera.com.
Who it is for
Owners of restaurants with one or more branches, family restaurant groups, and operations managers who need clear weekly numbers. It suits casual dining, fast casual and quick service alike. Running a coffee shop instead? See café analytics.
Frequently asked questions
Does it count delivery orders?
Delivery orders appear in your sales data. The door sensor counts guests who walk in, so you can see dine-in and walk-in traffic separately.
Will the sensor bother my guests?
No. It is a small device above the entrance that counts people in and out. It does not identify anyone.
Can I use it for several branches?
Yes. Each branch has its own sensor and subscription, and you see all of them on one screen.
How much does Tapsiera cost?
199 SAR per branch per month, VAT included. The door sensor is 1,599 SAR one time per sensor with installation included, and you can reserve now for 99 SAR, which is deducted from your first payment.