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Customers — who's eating with you

Most kitchens know their best customer’s face but not their birthday, or what they always order.

The rule

Don’t think of it as data entry. One Tuesday it tells you the table by the window always orders the carbonara; one Saturday it lets you issue a proper tax invoice to the business that booked for ten.

Where profiles come from

A walk-in who never gives a name stays anonymous, and that’s fine. The moment someone signs up, leaves a phone for a booking, gives an email, or asks for a tax invoice, a profile appears — and everything afterwards accumulates against it.

A profile is either walk-in (you created it for them) or linked (they signed in themselves). Linked customers own their own name and email; you can still set their tier, add notes and tag them.

What a profile holds

Name, email, phone, loyalty tier and points, visits, total spend, last visit, dietary flags, free-text notes — “birthday May 14, likes a glass of Brunello on the house” — and tags your floor team adds for regulars, VIPs and industry friends.

The list

Customers shows everyone with contact, tier, points, visits and spend. The search box filters by name, email or phone — useful when someone rings to book and you want to find them before the call ends.

+ Add Customer captures details for someone who hasn’t ordered yet: a phone booking, a contact from a private event, a regular whose name you finally asked.

The detail page

The sidebar carries the headline — tier badge, contact, member since — and four cards: Points, Visits, Total Spend, Last Visit. Then tabs:

  • Overview — average spend, party size, no-show rate, plus charts for spending trend, day-of-week pattern, preferred time and channel mix. The customer’s shape.
  • Transactions — every order, newest first.
  • Reservations — bookings linked to them.
  • Billing — saved company tax IDs and addresses, and the tax invoices issued against past orders.