# What to Measure in the First Months After Launching a QR Menu

> A practical list of numbers worth tracking after your QR menu goes live, from orders per table and average order value to peak hours and guest feedback.

Growth · April 21, 2026 · https://qrcodemenu.co.uk/blog/qr-menu-metrics-after-launch/

The first weeks after launching a QR menu are busy. Staff are learning, guests are getting used to scanning, and it is easy to judge the whole project by gut feeling. A handful of simple numbers, checked regularly, tells you much more and shows you what to fix first.

## Where the numbers come from

With QR Menu Manager every order is a WooCommerce order in your own WordPress database. Timed QR sessions attach the branch and table to the order automatically, so you already know where each order came from. WooCommerce’s built-in reports cover the basics, and for anything more specific you can export orders to a spreadsheet. Keep in mind that this is order data: it shows what was ordered, not how many people scanned a code without ordering.

## The numbers worth tracking

- Orders per table and per branch: which tables and locations use the QR menu, and which barely do.
- Average order value: total sales divided by the number of orders, tracked week by week.
- Best sellers and slow sellers: per branch, not only overall.
- Coupon use: how many orders used each coupon and what those orders were worth.
- Peak hours: orders by hour of the day and day of the week.
- Guest feedback: comments from staff and guests, written down rather than remembered.

## How to read them

Look for patterns, not single days. If one table almost never has QR orders, check the code first: is it damaged, badly placed or hidden behind the napkin holder? If average order value drops after launch, check whether extras and portions are easy to find. If one branch lags behind, ask its staff what guests say; often a simple explanation is missing at the table.

Peak hours deserve special attention. If orders pile up in the same thirty minutes every day, that is when the kitchen and the floor need the most support, and when a slow menu hurts the most.

## A simple monthly routine

1. Export last month’s orders to a spreadsheet.
2. Make one small table per question: orders by table, by branch, by hour and by product.
3. Compare with the previous month and write down three observations.
4. Pick one change to try, such as moving a dish, adjusting an extra or reprinting a table card.
5. Check the same numbers again next month.

> Keep your spreadsheet template and reuse it every month. When the columns stay the same, comparing months takes minutes instead of an afternoon.

## Do not forget the people

Numbers do not capture everything. Spend five minutes of your weekly staff meeting asking what guests found confusing, and write the answers next to your figures. Together they show you where the menu works, where it needs attention and what to improve next.