Insights
What needs you, first.Then the numbers behind it.
Diyafa follows your orders, stock and guests' ratings, and puts what needs a look at the top of the page: an item that ran out, a cost that went up, a dish whose rating fell. Tap one to see why, in numbers.
14 days free, then EGP 499 a month, no commission
Before and after
What you know about your place, before Diyafa and after.
Same place, same orders. The difference: the numbers add up from every order by themselves, with no notebook or spreadsheet.
1At the end of the day
What was cancelled, and why?
Usually
Nobody remembers by night
With Diyafa
Every cancelled order with its cause, in the Day report
You see what slipped
2Week to week
Better than last month?
Usually
A feeling
With Diyafa
Order value, orders and average order, each with its change from the period before
You see the trend in numbers
3When you review the menu
Which dishes really earn?
Usually
You judge by what sells most
With Diyafa
“What pays, what sells”: each dish by units sold and its margin
You know what to push
Alerts
What needs a look, at the top of the page.
Diyafa goes over the numbers every day and raises an alert when something really changes. Each alert is one line with its numbers, most urgent first. Tap one to see why.
Stock out or low
How many dishes use it, and the sales missed while it was out.
A cost went up
With a dish's margin before and after.
A dish's rating fell
With the low ratings as guests wrote them.
Waste or use went up
An item wasted more for weeks running, or used faster than the week before.
A dish is growing
Its sales up several weeks running.
A dish sells little
Among the least sold, several weeks running.
Snooze any alert for 7 days, or dismiss it and it comes back only if it gets worse. Alerts never change anything by themselves: the decision is yours.
Needs you8
Snooze for 7 days
DismissComes back only if it gets worse
4 more
Sales
When you sell, and how much.
Order value, orders and average order, for today, 7 days, 4 weeks or 3 months. Each with its change from the period before.
Insights
What needs you, and the numbers behind it
Needs you8
Vanilla syrup is out
2 dishes · 6 missed sales
Beef mince is low
2 dishes
5 more
Order value
EGP 48,320
+9% vs the 4 weeks before
Item prices as entered, before charges. Not revenue.
Orders
712
+6% vs the 4 weeks before
Average order
EGP 68
+3% vs the 4 weeks before
Busy times
Per hour, averaged over the last 8 weeks
Hover or tap for the numbers
A fair comparison
Today is compared with the same day last week, up to the same hour, so weekdays line up.
Your day, your hours
A day follows your opening hours: if you close after midnight, the late hours count to the day before.
Busy times
Each weekday by the hour, by orders or by value, averaged over the last 8 weeks.
Days side by side
Order value on a calendar: darker is busier, so an unusual day stands out.
Today, so far
Today's numbers count up to now, and Refresh brings the latest.
Once there's enough
Changes from the period before show once there are enough orders, so your first days don't mislead you.
Stock
Where your food cost goes.
Food cost as a share of order value, waste at cost, and how many days each item will last. It needs recipes and purchases with their prices.
Food cost
34%
+2 pts vs the 4 weeks before
Of order value
Waste
EGP 1,240
−8% vs the 4 weeks before
Out or low
4
Days of stock left
At the last 2 weeks' pace. Soonest first.
- Vanilla syrupunder a day
- Chocolate sauce2 days
- Beef mince3 days
- Milk4 days
- Burger buns6 days
- Coffee beans9 days
- Butter12 days
- Sugar30+ days
How long will it last?
At the last two weeks' pace, the soonest first.
Share of food cost
Which stock items your food cost goes to
Beef minceEGP 4,929 · used in 2 dishes30%
Coffee beansEGP 2,957 · used in 6 dishes18%
MilkEGP 2,136 · used in 5 dishes13%
Chicken breastEGP 1,479 · used in 2 dishes9%
Cheese slicesEGP 821 · used in 3 dishes5%
Share of food cost
Which items take the biggest share, and how many dishes use each.
Waste by reason
By reasonPer weekMade wrongEGP 420
Went badEGP 310
Dropped or spilledEGP 260
Sent backEGP 150
Left overEGP 100
Waste by reason
At cost, by reason or week by week.
Day report
The whole day on one page, ready to download.
Pick any day since you started: the orders, what was billed at each order's VAT and service rates, what's marked paid and what isn't, and cancellations by cause.
Where orders came from
Tables or the counter, and by guests with QR or entered by your team.
Dishes sold
Each dish with its quantity and value, and the sales missed while something was out.
Stock that day
Waste at cost, and the purchases recorded with the total paid.
CSV or PDF
A row for each order, and Arabic opens correctly in Excel. Or print it, or save it as a PDF.
Day report
Tuesday, November 10, 2026
Orders
28
Order value
EGP 1,940.00
Item prices as entered, before charges. Not revenue.
Average order
EGP 69.29
Billed
Each order at the VAT and service rates it was placed at. Not revenue.
SubtotalEGP 1,940.00
ServiceEGP 232.80
VATEGP 304.19
Billed totalEGP 2,476.99
PaidEGP 2,291.84
Not marked paidEGP 185.15
Paid: marked paid, cleared with “Paid & clear table”, or ordered at the counter.
Where orders came from
Cancelled
The details
Details that make the numbers right.
Against the same length before
Each period is compared with the same length of time just before it: the last 4 weeks with the 4 weeks before them.
What counts
Orders accepted, ready or served. Cancelled orders and struck items don't count.
A rating per dish
Guests rate each dish that reached them, from their phone. Their ratings fill “What guests like”, and a dish whose rating falls raises an alert.
How guests rateOwners and managers only
Waiters and the kitchen don't see Insights or the Day report.
On your phone
The same page on a phone: the first four alerts, and the menu chart becomes four lists.
No extra work
Sales numbers come from the orders themselves. Nobody enters anything by hand.
Order value isn't accounting.
Insights count item prices as you entered them, before service and VAT. And Diyafa doesn't take money: guests pay at your cashier as they do now, and “Paid” in the Day report is what your team marked. For your books, download the CSV and send it to your accountant.
And the numbers come from Diyafa's other services.
Questions about insights.
Do I need to set anything up?
No. Sales numbers start with the first order. Margins and food cost need recipes and purchases with their prices, and ratings come from guests.
Do alerts reach my phone?
No, there are no notifications or emails for alerts. You find them when you open Insights.
Can I export the numbers?
Any day's report downloads as a CSV or prints as a PDF. The Insights tabs themselves don't export.
I have several branches. Can I compare them?
No. Each place has its own numbers.
Why no comparisons in my first days?
A comparison needs enough orders and a whole period before it. Until then, a bar shows how many orders are left to go.