What your highest-value guests order that average guests do not
What the answer looks like
Illustrative output on sample data
Illustrative example: how Lexi answers this for a French brasserie group with five venues. It compares the top 10% of guests by annual spend with all other guests, using POS orders from the past 12 months.
- Raw bar platter: ordered on 34% of top-guest visits, against 6% for other guests
- Wine by the bottle: 48% against 19%
- Steak frites: 28% against 31%
What the data shows
Top guests order the raw bar platter more than five times as often as others, and favor bottles over glasses.
What it means
The raw bar and bottle wine define how top guests use the brasserie. Steak frites is popular with everyone, so it does not set them apart.
What to do
Recommend the raw bar platter and a bottle pairing to promising guests, and keep both prominent on the menu.
Want me to build a segment of guests who have never tried the raw bar?
Why it matters
Your best guests often share habits that average guests have never tried. Finding the dishes and drinks they order more often shows what keeps them coming back, which items deserve a place on the menu, and what to recommend to guests you want to grow.
Frequently asked questions
How do you find what high-value restaurant guests order?
Rank guests by annual spend, then compare how often the top group orders each item with everyone else. Items they order far more often show what defines their visits, which is usually different from your overall best-sellers.
How can restaurants use what top guests order?
Recommend those items to guests who visit often but spend less, feature them on the menu, and protect them in menu reviews. They can also shape offers for new guests who resemble your best ones.
Why compare top guests with all other guests?
Best-sellers are popular with everyone, so they say little about what makes top guests different. Comparing the two groups highlights the items that set your most valuable guests apart, which are the ones worth recommending to guests you want to grow.