A reporting platform built in-house, evolving every release.
We built the platform ourselves and ship to it constantly. Reports published on sign-off, configurable dashboards, and tiered access: no static PDFs, no third-party dashboard tax, no Excel forwarding chains. The right cut for every role, from frontline manager to CEO.
A new experience, arriving later this year.
We are building the next version of the KPI reporting experience now, and it is being designed on the same language as this site: the same score bands, and the same habit of putting the reason next to the number.
The demonstrations below are the platform as it runs today. We will show you the new one here when it is ready.
From login to insight in under 30 seconds.
A working dashboard demonstration using representative, anonymised data. Scroll the frame to explore the report, switch campaigns, or filter by score band. Every chart and table follows the same interaction patterns as the live platform.
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CAMPAIGN RESULTS
THREADS & SECTIONS
CUSTOMER SENTIMENT
GROUPS
BY PERFORMANCE
| QUESTIONS | THIS | AVERAGE |
|---|---|---|
| All menu / promotional display monitors and general lighting was operational | 100.0% | 100.0% |
| Every crew member was working efficiently, with a clear sense of purpose, and treating the food with care | 100.0% | 100.0% |
| The crew member gave me their full attention when taking my order | 100.0% | 100.0% |
| The correct amount was registered, and the crew member appeared competent in handling the transaction | 100.0% | 100.0% |
| The temperature of beverages ordered met my expectations | 100.0% | 100.0% |
| QUESTIONS | THIS | AVERAGE |
|---|---|---|
| Time permitting, the crew member who took my order, engaged me in casual conversation | 50.0% | 26.7% |
| All crew members were wearing name tags | 33.3% | 27.8% |
| All crew members were wearing the correct uniform | 33.3% | 33.3% |
| I was asked if I was an existing loyalty customer or invited to join their loyalty program | 33.3% | 33.3% |
| My order was called or delivered within 5 minutes of placing my order | 66.7% | 66.7% |
| LOCATION ↓ | JOB TYPE | SCORE | TOOLS |
|---|---|---|---|
| Robina ? | Visit | 91.7 % | |
| Southbank ? | Visit | 96.6 % | |
| Richmond ? | Visit | 82.0 % | |
| Newtown ? | Visit | 88.1 % | |
| Pacific Fair ? | Visit | 72.0 % |
Every shop, in one report.
Behind every dashboard number sits the full location report: overall and section scores, trend against the campaign, the shopper’s narrative, and every checkpoint with its response. Here’s a redacted sample for a fictitious fast-food brand. Switch the trend between line and bars, and hover any point for detail.
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| THREAD | LOCATION AVG | CAMPAIGN AVG | PREVIOUS (3) RESULTS - OLDEST TO NEWEST |
|---|---|---|---|
| Presentation | 77.9% | 80.2% | 76.7%78.8%85.2% |
| Selling Skills | 70.6% | 64.2% | 49.0%75.5%68.6% |
| Customer Courtesy | 92.7% | 80.8% | 78.0%81.8%82.7% |
| SECTION | LOCATION AVG | CAMPAIGN AVG | PREVIOUS (3) RESULTS - OLDEST TO NEWEST |
|---|---|---|---|
| Restaurant Appearance | 86.3% | 82.6% | 86.8%76.9%84.0% |
| Crew Appearance | 46.7% | 66.7% | 62.2%66.7%71.1% |
| Crew Engagement | 89.2% | 80.0% | 74.5%83.6%82.1% |
| Food Quality | 100.0% | 84.5% | 74.4%82.1%97.4% |
| Overall Experience | 77.8% | 66.7% | 59.3%66.7%74.1% |
The Original Burger restaurant had a trendy fresh feel and was easy to locate in the dining precinct of the shopping centre. Externally it looked clean with an A-frame near the doorway promoting their latest burger creations, the 'Vintage Burger range'. The restaurant's facia was clean and all posters were clearly promoting the restaurant's burgers and shakes. On entering I was impressed with the lighting and the music playing that created a casual, relaxed ambiance to dine. The electronic menu was rotating all the options for the variety of burgers and combos available. The floor area looked freshly mopped and well-maintained. The POS was tidy and uncluttered. The side of the counter featured dispensers for napkins, straws and wooden cutlery, all looking full. The customer did not have a high visibility of the preparation area, but from what I saw it was clean, tidy and organised. The drink fridge was filled to approximately 50% capacity but was being filled by CM3 as I entered. Being air-conditioned it was a relief to walk inside from the hot day outside. All the tables were clear and wiped down and I saw this occur as customers left while I was dining.
| THREADS | REF | CHECKPOINT | RESPONSE | SCORE | MAX |
|---|---|---|---|---|---|
| Presentation | BOY3K1MY | The restaurant fascia, promotional material, windows etc. were clean and well maintained | Compliant | 2 | 2 |
| Presentation | Q4IIEKQ2 | All visible counters were clean, organised and free from clutter or personal items | Compliant | 2 | 2 |
| Presentation | EH0O9BPI | Where visible, the cooking and preparation areas were clean, uncluttered and well maintained | Compliant | 3 | 3 |
| Presentation | EJ4QDNX7 | The floor area was clean and well maintained | Compliant | 1 | 1 |
| Presentation | NTRTZ02I | I observed tables being cleared and wiped down during my time at the restaurant | Compliant | 2 | 2 |
| Presentation | XQN1NRUJ | All menu / promotional display monitors and general lighting was operational | Compliant | 5 | 5 |
| Presentation | NSHZOF3E | Where visible, drink fridges looked well provisioned | Compliant | 3 | 3 |
| - | 4FZBEMOD | I found the restaurant appearance to be inviting | Strongly Agree | - | - |
There were three visible crew members; each wearing the correct uniform including Chef hats s and aprons. Their grooming was acceptable and CM2 had her long hair tied back in a plait under her hat whilst the other 2 crew members had short hair but still wore the hats. While all the crew wore aprons, I did notice CM1 had a noticeable stain down their apron as they took my order at the front counter and was the only crew member wearing a name tag. CM2 was mainly busy in the preparation area while CM3 was re-stocking the fridge.
| THREADS | REF | CHECKPOINT | RESPONSE | SCORE | MAX |
|---|---|---|---|---|---|
| Presentation | G4OHZDIR | All crew members were acceptably groomed and well presented, wearing clean and crisp attire | Non Compliant | 0 | 5 |
| Presentation | UDVT589Z | All crew members were wearing the correct uniform | Compliant | 5 | 5 |
| Presentation | W72XLPMB | All crew members were wearing name tags | Non Compliant | 0 | 5 |
| Presentation | WVXHCPSW | All crew members wore their hair up inside the cap or tied back, in accordance with food hygiene compliance | Compliant | 5 | 5 |
| Presentation | R5BDTG0L | All crew members handling food directly wore gloves in accordance with food hygiene compliance | Compliant | 5 | 5 |
| - | 5QDL3ELD | I found the crew appearance and hygiene compliance to be of a high standard | Strongly Agree | - | - |
As I entered the restaurant, I saw two groups of customers already seated and enjoying their meals; no customers were in the queue as I approached. CM1 was stationed at the POS and greeted me in a friendly manner, offering a smile and welcome by saying, “Hi there, what can I get you today?” I ordered the 'Original Cheese Burger' with barbeque sauce. The crew member asked me if I would like it in a combo. I said a combo would be good. CM1 asked, “Would you like a regular or large combo?” I asked what the difference was and was told that you received a 600ml drink instead of the 390ml and two scoops of fries, pointing to the display on the side of the counter of the one or two scoops of fries containers. I asked for the large combo. CM1 first asked which drink I would like and then processed my order. He told me it was $18.95 and said I just needed to tap my card on the EFTPOS machine. While I did this CM1 asked if I was dining in or taking away and I said I would dine in. I was pretty happy with my service to this point as the crew member was friendly and helpful. However, even though no other customers were waiting, they did not engage me in casual conversation. CM1 said, “That payment is all good” and handed me a table number and told me they would bring it to the table when the meal was ready. After 8 minutes, CM2 brought my order out on a tray, picked up my table number sign, smiled and walked away with not a word being said.
| THREADS | REF | CHECKPOINT | RESPONSE | SCORE | MAX |
|---|---|---|---|---|---|
| Presentation | 3LQV5IGM | Every crew member was working efficiently, with a clear sense of purpose, and treating the food with care | Compliant | 6 | 6 |
| Customer Courtesy | EUMEEP2D | The crew member at the Point Of Sale , acknowledged queued customers verbally or with a smile | Compliant | 3 | 3 |
| Customer Courtesy | KSJREYZQ | Customers were served within a minute of joining the queue | Compliant | 6 | 6 |
| Customer Courtesy | SFDVJIBE | When it was my turn to be served I was acknowledged with a friendly greeting | Compliant | 5 | 5 |
| Customer Courtesy | 5U9TIQIW | The crew member gave me their full attention when taking my order | Compliant | 5 | 5 |
| Customer Courtesy | UEU6QRGW | The crew member spoke in English, and at an acceptable pace | Compliant | 3 | 3 |
| Selling Skills | DV0MGGZ9 | I was asked what I would like to order, and or, a special menu item was suggested | Compliant | 3 | 3 |
| Selling Skills | ITPYNFLT | I was asked which size meal and or which additional ingredients i would like to add to my meal | Compliant | 3 | 3 |
| Selling Skills | PKQZEHVT | A beverage or combo was offered to go with my meal | Compliant | 2 | 2 |
| Customer Courtesy | MGZKJFBD | Time permitting, the crew member who took my order, engaged me in casual conversation | Compliant | 5 | 5 |
| Customer Courtesy | 2FLHTBIZ | The crew member smiled and made strong eye contact while taking my order | Non Compliant | 0 | 5 |
| Customer Courtesy | 8POFR9LQ | Whilst taking my order the crew member displayed positive body language, was friendly, and projected sincerity and enthusiasm | Compliant | 8 | 8 |
| Selling Skills | L8SPIH49 | I was asked if I was an existing loyalty customer or invited to joint their loyalty program | Non Compliant | 0 | 5 |
| Presentation | 9TK1DGIC | The correct amount was registered, and the crew member appeared competent in handling the transaction | Compliant | 2 | 2 |
| Presentation | ASSTAQWK | I received an order number and or table number and was instructed to either wait for my number to be called or informed that my order would be brought directly to the table | Compliant | 2 | 2 |
| Customer Courtesy | YOLT9IPW | At the Point Of Sale , I was thanked and or afforded a friendly farewell | Compliant | 6 | 6 |
| Presentation | FTT3FNJC | My order was called loudly and clearly or brought to my table | Compliant | 2 | 2 |
| Customer Courtesy | 7IN4OEWX | My order was called or delivered within 5 minutes of placing my order | Between 5-10 Minutes | 2 | 4 |
| Customer Courtesy | VFFDO2EG | The crew member who handed me my order, smiled, thanked me, and or offered a pleasant verbal farewell | Compliant | 5 | 5 |
| Presentation | I34B6LKL | Napkins, cutlery, condiments and straws were all readily available | Compliant | 3 | 3 |
| - | X3FBKJTC | Overall, crew members seemed genuinely interested in making sure my experience was enjoyable | Agree | - | - |
The meal looked extremely appealing and whet my appetite with the look and smell. I confirmed it came exactly as ordered. I took a bite, and the tomato sauce dripped out over my hands. The burger tasted fresh and was just the right temperature. The portion size was as expected, and the ingredients were plentiful and delicious. The fries were well seasoned, albeit a little overcooked to my liking but they were a very generous two scoops and I could have possibly just ordered one scoop. My Fanta was ice cold with ice making up the majority of the plastic cup and I wished I had said “minimal ice”.
| THREADS | REF | CHECKPOINT | RESPONSE | SCORE | MAX |
|---|---|---|---|---|---|
| Presentation | SDGGAJ8O | My meal was exactly as ordered | Compliant | 2 | 2 |
| Presentation | WQLUZTVC | My meal looked fresh and appealing | Compliant | 2 | 2 |
| Presentation | K6ONUDDC | The presentation of my meal met my expectations | Compliant | 2 | 2 |
| Presentation | GOOOHKRR | The portion size or volume of my meal met my expectations | Compliant | 3 | 3 |
| Presentation | 7JBDWXRJ | The temperature of my meal met my expectations | Compliant | 3 | 3 |
| Presentation | AHSXDT8V | The temperature of beverages ordered met my expectations | Compliant | 2 | 2 |
| Selling Skills | 459SD32W | The taste of my meal including beverages met my expectations | Compliant | 4 | 4 |
| - | FPUYY5P0 | Overall my meal met my expectations | Agree | - | - |
The restaurant was attractive and inviting, the crew were polite and helpful. With the restaurant not being too busy, the crew could have spent a little more time on casual conversation. CM1 was friendly, but CM2 gave the impression that she was there to do her job and nothing beyond that. I didn't feel either crew member went out of their way to make my experience stand out from a customer service perspective or as great as the meal that they delivered. The burger and fries were delicious, but I can understand not everyone wants overcooked chips. I would gladly tell my family and friends to give it a try. The crew engagement I received was fine but ultimately forgettable. Still, I would be likely to return.
| REF | CHECKPOINT | RESPONSE | SCORE | MAX |
|---|---|---|---|---|
| 5BBHRU50 | Overall my experience met expectations | Agree | - | - |
| SXUJPG1I | My overall experience | Good | 10 | 15 |
| INPUT NAME | INPUT VALUE |
|---|---|
| Date of Visit | 13/02/2024 |
| Time of Visit | 12:08 pm |
| # of Crew Members | 3 |
| # Of Customers | 2 |
| Wait time to be served in seconds | 20 |
| Wait time for meal in seconds | 480 |
| Description of Meal | Original Cheese Burger large combo |
| Cost of Meal | 18.95 |
| CM1 | Jesse, short brown hair under cap, 6 foot. |
| CM2 | Female, long blonde hair in a plait under cap, 5 foot 8. |
| CM3 | Male, short brown hair under cap, 5 foot 9. |
Built for the way operators actually work.
The right view, for the right person.
A single platform with three calibrated entry-points, with permissions configurable down to individual user level where governance requires it. Staff see the metrics that drive their next shift; executives see the network rolling up.