EateryIQ
Book a demo
Home/the eateryiq platform
THE EATERYIQ PLATFORM

One hub to run your restaurants.

EateryIQ sources information across ordering, delivery, accounting, operations, and customer intelligence. AI consumes that connected picture and assists the decisions behind restaurant growth and efficiency.

PURPOSE-BUILT RESTAURANT INTELLIGENCE

Three powerful services.
One connected platform.

Choose your next site. Understand your customers. Make delivery marketing more efficient.

CANDIDATE SITE COMPARISON
Site A
83
Site B
77
Site C
91
Your data + AI + 30 years of operating premisesSample view

Site selection

Combine AI, your customer and business data, and premises developed over 30 years of restaurant operations to evaluate the next site.

Explore the service
CUSTOMER COMPOSITION
18%39%24%13%6%39%age 25–34
Customer modelsAge · Sex · EthnicityFace pictures are not saved
Sample view

Demographic reports

An AI camera system estimates patron demographics and builds aggregate customer models, without saving pictures of faces.

Explore the service
DELIVERY CHANNEL PERFORMANCE
OrdersCostsContribution
Sample view

Delivery decision engine

A custom analytics engine manages third-party delivery marketing decisions to improve efficiency across platforms, promotions, and spend.

Explore the service
A LOOK INSIDE THE INTELLIGENCE

See the picture.
Understand the decision.

Explore illustrative dashboard snippets for the three services. Every chart is a preview using sample data.

EateryIQ IntelligenceSample dashboard

Candidate opportunity matrix

Customer fit, demand, and occupancy in one view

Illustrative data
$20k$15k$10k607590Market-demand scoreABC
Sources + custom analytics + AIExplore site selection
01 / Operations

Keep service smooth. Keep costs in sight.

Give managers one way to review performance, run daily routines, and follow through on the small decisions that protect your margins.

Explore operations

Prime cost visibility

Bring food and labor into the same conversation. Review consistent periods, spot movement, and decide where a closer look is needed.

Labor planning

Compare sales by daypart with staffing needs. Account for service standards, opening work, and the time a shift really takes.

Daily operating routines

Set an opening, shift-change, and closing rhythm. Keep responsibilities specific and make missed steps visible.

Waste & inventory review

Connect purchasing, counts, and recorded waste. Start with your highest-value ingredients and investigate repeat variance.

02 / Marketing

Promotions that earn their place.

Build a marketing plan around profitable demand. Bring campaign goals, channel costs, and contribution margin together before committing your budget.

Explore marketing

Campaign planning

Start with an audience, an occasion, and a measurable objective. Build a calendar that respects your team’s operating capacity.

Promotion economics

Model discounts, ingredient cost, packaging, and delivery fees before you launch. Understand the contribution left per order.

Channel comparison

Use a consistent attribution window. Compare spend, orders, revenue, and contribution across email, paid media, and delivery.

Post-campaign review

Separate incremental demand from orders that would have happened anyway. Capture the learning while the campaign is still fresh.

03 / Finance & strategy

A clearer view of restaurant profitability.

Create a shared picture of sales, costs, and cash needs. Make weekly operating decisions and longer-term investments using consistent assumptions.

Explore finance & strategy

Unit economics

Track prime cost, contribution margin, and sales per labor hour using clearly defined inputs. Make comparisons meaningful.

Scenario planning

Model changes in sales, menu mix, rent, and staffing before they become commitments. Preserve your assumptions alongside the results.

Forecast discipline

Build a base case, a downside case, and an upside case. Account for seasonality, calendar changes, and operating constraints.

Vendor & contract preparation

Organize commercial terms, renewal dates, pricing changes, and service expectations so qualified advisers can review the right questions.

04 / People & administration

Clear expectations. More confident teams.

Organize the operational side of people management: role expectations, onboarding, training, shift communication, and manager follow-through.

Explore people & administration

Onboarding structure

Create a role-specific plan for the first shift, first week, and first month. Make training ownership clear.

Training consistency

Turn essential service and operating routines into observable skills. Use check-ins to identify where support is needed.

Manager communication

Build a repeatable handoff and meeting rhythm. Keep facts, commitments, and follow-up separate from assumptions.

Administrative readiness

Maintain a review calendar for required processes and records. Have qualified HR advisers confirm local requirements.

05 / Development & real estate

Your next location deserves a closer look.

Organize site economics and operational readiness before expanding. Compare candidate sites with the same criteria and make the tradeoffs visible.

Explore development & real estate

Site economics

Model rent, occupancy costs, build-out, staffing, sales capacity, and working capital. Test the downside case before moving forward.

Site comparison

Compare access, visibility, demand generators, competition, and operating constraints in a consistent scorecard.

Expansion readiness

Check leadership capacity, training, supply chain, and reporting consistency before stretching the business.

Due diligence preparation

Build a question list for brokers, contractors, accountants, and counsel. Record unresolved assumptions before a commitment.

LET’S FOCUS ON YOUR RESTAURANT

Your next good decision starts here.

Tell us what you’re working on. We’ll shape a walkthrough around it.

Book a walkthrough