Revenue Impact
If your weekly revenue is $10,000
+15% = +$1,500 per week
= Extra $78k per year!
+15%
Order Value
+27%
Dessert Orders
+18%
Drinks Upsell
*Performance based on clients feedback, industry benchmarks from menu engineering studies, visual food marketing research, and digital ordering behavior
THE SOLUTION
is as simple as it looks, but it works more than you’d think.
Increase average order value
Your menu stops being informational and starts selling.
• Guests choose with emotion, not hesitation
• High-margin items gain visual priority
• Add-ons feel natural, not forced
• Premium dishes and upgrades feel justified
• Less price comparison, more desire-driven decisions
Less questions to the staff
Your menu explains itself.
• Visual clarity replaces repetitive explanations
• Staff focuses on service, not descriptions
• New team members perform confidently from day one
• Reduced pressure during busy periods
• Fewer order mistakes and misunderstandings
Faster table turnover
Decisions happen faster, without rushing the guest.
• Faster ordering during peak hours
• Orders placed earlier in the dining journey
• Less time spent hesitating over the menu
• More efficient service flow
• Higher revenue per shift with the same seating capacity
Sell more desserts and drinks
Visual desire drives impulse orders.
• Desserts stop being an afterthought
• Signature drinks become visual highlights
• Impulse add-ons increase naturally
• Guests influence each other at the table
• The final order value grows without extra selling effort
Services
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SISTEMA DE ALERTA
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Sarah T. (Owner)
Casa Verde Kitchen, Sydney
“The biggest impact for us was on desserts and sides. When guests see the dish instead of just reading the name, they’re much more likely to order it.”
James G. (Floor Manager)
Urban Bowl House, Darlinghurst
“During busy nights this helps a lot because customers already have a better idea of what they want before asking us.”
David F. (Customer)
“I honestly wish every restaurant had this”
Lisa G. (Owner)
Harvest Table, Surry Hills
“It’s like having a silent salesperson at every table. Customers see the dishes, get excited about the food and order with much more confidence.”
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