To be commensal is to share a table. We read the numbers a restaurant runs on, so the people working it can stay with the people sitting at it.
The big groups
have analysts.
Independents have
a closing report
nobody reads until
the month is over.
Commensal reads it for you. It turns the numbers you already produce every night into a short briefing, readable in two minutes on a phone between services.
To be commensal is to share a table. We read the numbers a restaurant runs on, so the people working it can stay with the people sitting at it.
Before service, a plain forecast built from your own history: what is booked, what recent nights like this one served, what DMI says the weather will do, and whether it is a Danish holiday.
Close the night in a couple of minutes. Every Monday, one briefing on what moved and one thing to check. Act on it, and Commensal shows you the before and after.
Built from inside
the dining room.
Commensal is made by people who have worked the service, run the food, cared for the guests and led a team. Every part of it starts with something we needed on the floor.
Sales net of moms, compared like for like. A blank figure is never treated as zero. Weather and holidays are context, never a claimed cause. It reads the restaurant, not the people, so nobody is ranked. Labour can come straight from Planday, so nobody types it twice.
An analyst’s job,
for one restaurant.
Pilot places are open for independent restaurants in Copenhagen.