Some numbers can look surprising until you know the rules behind them (for example, why a cancelled booking still affects your no-show rate, or why average duration only counts finished meals). This page is here to remove that doubt.
Before you read the numbers
A few controls at the top of the dashboard change every statistic below them. Always check these first.Date range and comparison
Pick a period from the date selector (Today, This week, Last month, a custom range…). Every figure is computed for that period. Most cards also show a comparison with the period immediately before of the same length. For example, if you select Last week, each card compares it to the week before that. The small coloured badge on a card is the percentage change versus that previous period:| Badge | Meaning |
|---|---|
| Green | The metric went up, and up is good here (e.g. more covers) |
| Red | The metric went down, and down is bad here |
| Yellow | No change, or there was no data in the previous period to compare with |
By covers vs. by reservations
A switch lets you count either:- By covers — the number of guests (the sum of every party size).
- By reservations — the number of bookings, regardless of party size.
Shift and room filters
You can narrow the whole dashboard to a single shift (e.g. only Dinner) or a single room. Leave them on All to see the full picture.The three tabs
| Tab | What it covers |
|---|---|
| Restaurant performance | Reservations, occupancy, no-shows, payments and trends for your tables |
| Activities performance | The same idea for bookable activities (if enabled) |
| E-reputation | Your Google / online rating and reviews |
A quick word on reservation statuses
Several metrics depend on a reservation’s status, so it helps to know what each one means.| Status | Meaning |
|---|---|
| Pending / Pending payment | The request hasn’t been confirmed yet |
| Confirmed (incl. Manually confirmed, Double confirmed, Confirmed – pending payment) | The booking is confirmed and the guest is expected |
| Showed up | The guest has arrived (checked in) but isn’t placed at a table yet |
| Seated | The guest is at their table |
| Seated for drinks | The guest is seated at the bar / waiting area before their table |
| Partially seated | Only part of the group is seated so far |
| Done | The meal is finished and the table has been freed |
| No-show | A confirmed guest never came |
| Cancelled by user / by restaurant | The booking was cancelled |
| Rejected | The request was declined |
Throughout this guide, “attended” means any reservation that was honoured — i.e. confirmed and not cancelled: Confirmed, Manually confirmed, Double confirmed, Showed up, Seated, Seated for drinks, Done. These are the bookings that represent real guests in your dining room.
Restaurant performance
Total covers
The total number of covers (or reservations) that were attended in the period. Cancellations and no-shows are not included — this is what you actually served.Cancellations
Two separate cards:- Cancelled by restaurant — bookings you cancelled.
- Cancelled by user — bookings the guest cancelled.
Total no-shows
Covers from confirmed bookings whose guests never arrived (status No-show). Inverted metric.Occupancy rate
What it tells you: how full your restaurant was over the period. How it’s calculated:- Attended guests — the sum of party sizes for all attended reservations (Confirmed, Manually/Double confirmed, Showed up, Seated, Seated for drinks, Partially seated, Done).
- Total capacity — your restaurant’s real capacity added up day by day across the period, based on your shifts and rooms (how many guests you can physically seat).
Worked example
Worked example
Your restaurant can seat 100 guests per day. Over a 5-day week, total capacity is
100 × 5 = 500.If you served 375 guests that week:No-show rate
What it tells you: the share of expected guests who didn’t turn up. How it’s calculated:Worked example
Worked example
In the period you had 200 attended covers and 10 no-show covers.
Average group size
The average number of guests per attended booking, rounded to one decimal.Most used table
The table that hosted the most covers (or reservations) in the period.Average duration
The average time guests spend at the table.- Only reservations marked Done with a recorded departure time are counted (i.e. meals that actually finished and were closed out).
- Duration is measured from the booking time to the moment the table was freed.
Average arrival delay
The average lateness of guests, in minutes.- Counted from reservations that were Seated or Done and have a recorded seating time.
- Measured from the booking time to the actual seating time.
- Guests who arrive early or on time count as 0 — early arrivals never make the delay negative.
Payments
If you have a payment integration active (Stripe, Payzone or CMI) and the right permission, a Payments section appears. Depending on whether your shifts take a deposit, you’ll see either:| Card | What it means |
|---|---|
| Total revenue | Payments successfully collected |
| Total captured | Pre-authorised amounts that were actually charged |
| Total pre-authorised | Amounts held on cards but not yet charged |
| Total voided / refunded | Amounts released or paid back to guests |
| Total lost | Payments that never completed — expired, pending and cancelled payments combined |
Long-term performance
Below the headline cards, a set of charts shows how things evolve over time and how your bookings break down:| Chart | What it shows |
|---|---|
| Reservations over time | The volume of bookings across the period, against the previous period |
| Group size distribution | How many bookings you get for parties of 1, 2, 3… |
| Booking source | Where bookings come from (your portal, manual entry, partners…) |
| Day-of-week distribution | Which days are busiest |
| Timeslot distribution | Which times of day are busiest |
| Database growth | How your saved customer database is growing |
| Returning clients | See below |
| Nationality breakdown | Where your guests come from, when known |
| Top products | Your most-booked items |
Returning clients (repetition rate)
What it tells you: how loyal your guests are. Among the customers who dined with you during the selected period, it’s the share who had already dined with you before the period started.Worked example
Worked example
This month, 120 different customers dined with you. Of those, 42 had already visited at least once before this month.
Because this looks before the selected period, it only makes sense with a start date — choosing a single open-ended range will show 0%.