A useful pilot starts with a narrow menu and a clear customer journey. Decide which products and choices are in scope before inviting customers to use the experience.
Agree on a baseline and measures such as completion rate, average order value, product mix, and return activity. Interpret those signals alongside food, labor, payment, and operating costs.
Treat results as evidence for the next decision, not as a guaranteed outcome. The right measures depend on the restaurant, its customers, and the pilot design.
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