Dude Venue Intelligence

KNOW WHAT
CHANGED.
FIX WHAT’S NEXT.

Most dashboards show the number. The Dude joins up the shift—sales, covers, guest spend, labour and waste—then tells the right team what to inspect next.

Review a night Open in Work Mode
Start with the free on-device review. Connected venue history comes only after real integrations and owner permission.
WORKING QUICK REVIEW · NO DATA UPLOAD

Why did this night perform differently?

Compare one service with a similar night. The Dude cross-checks the commercial signals and turns them into actions for the right team.

YOUR FIGURES STAY ON THIS DEVICE

Example figures are loaded. Replace them with your own night.

Night to review
Similar night to compare
HD
SHIFT VERDICTYour venue

A busier night earned less per guest.

Covers rose +17.4%, but spend per head fell -19.2%. Volume hid a weaker guest spend.

Net sales£6,830vs £7,200-5.1%
Covers162vs 138+17.4%
Spend per head£42vs £52-19.2%
Labour / sales28.8%vs 22.0%+6.8 pts
Waste / sales2.1%vs 0.8%+1.3 pts
WHAT TO DO NEXT
FOH

Brief one drinks, side or dessert recommendation before the next comparable shift.

MANAGEMENT

Check discounts, voids and the lowest-value order combinations—not just total sales.

MANAGEMENT

Compare clock-in hours with the quietest trading window and stagger starts or finishes.

KITCHEN

Name the top three wasted items and change prep, portion or special use before the next order.

ONE SHIFT.
THE WHOLE STORY.

The commercial idea worth building is a permissioned venue brain—not a generic chatbot. These connections will only be marked live when they genuinely work.

PLANNED CONNECTION

POS & till

Sales, covers, discounts, voids and item mix.

PLANNED CONNECTION

Rota & clock-ins

Scheduled hours, actual hours and labour by trading window.

PLANNED CONNECTION

Waste & stock

Waste value, ingredient pressure and lines that need using.

PLANNED CONNECTION

Bookings

Demand, no-shows, pacing and quieter service windows.

THE NUMBER ONLY MATTERS
WHEN SOMEBODY ACTS.

OWNER & MANAGER

Protect contribution.

See whether the gap came from demand, spend, labour, discounting or waste before making a blunt cut.

FRONT OF HOUSE

Lift guest spend naturally.

Turn a spend-per-head gap into one clear pre-shift product focus—not a vague “sell more” speech.

KITCHEN

Stop waste repeating.

Connect the cost pressure to prep, portions, poor sellers and ingredients that need using first.

YOUR VENUE DATA.
YOUR DECISIONS.

Use the working quick review now. If you want to help shape the connected POS, rota and invoice version, tell the Dude which systems your venue uses.

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