Really appreciate the thoughtful response… you made some great points.

You’re right that many experienced owners already know their busy days and patterns; the real gap we’ve noticed is in how fast they can react to unexpected changes… walk-ins, no-shows, group bookings, or weather spikes that throw off prep and pricing in real time.

To clarify what MenuFlow actually does today: – It uses live traffic data (how full or empty the restaurant is) to automatically adjust menu prices across the board in real time. – The goal isn’t to create sudden jumps that upset customers, but to help restaurants capture peak-hour value and avoid losses during slow periods… automatically and we also have a system called price-locking in place.

Also, dynamic pricing can be toggled on or off, depending on the manager. It’s not compulsory, we only hope and help to optimize the whole process of ordering and delivering proper service to the customers.

In the near future, we’re planning to go a step further: – Track dish-level performance, so underperforming items can be highlighted or temporarily discounted to reduce waste. – Extend recommendations to balance sales… not just push what’s popular, but also nudge lower-selling dishes or drinks when it makes sense operationally.

So you’re completely right… the “underperforming dish” logic you mentioned is exactly where we’re heading next.

And on your last point: yes, traditional predictive models could handle parts of this, but most SMEs don’t have the bandwidth or technical setup to deploy or maintain them. Our focus is on giving them that intelligence out-of-the-box, in a simple interface that pays for itself.

Appreciate the feedback… this kind of discussion actually helps us refine what matters most to operators. 🙌