Your kitchen display stops at the bump. Your guest is still waiting.

Visbi shows what your kitchen display can't: plates waiting at the pass, orders stacking at the make-line at the rush, and the minute a runner is needed, next to the ticket times you already have.

Book an Audit →Schedule a Demo

90 seconds, no uploads. You'll see whether your cameras can see the pass.

Your existing cameras · Processed on-site · No facial recognition
Sample data

Where the kitchen time actually goes.

Your kitchen display measures the kitchen. Your guest measures everything from the order to the plate in front of them.

  1. 1FireThe ticket startsYour kitchen display
  2. 2MakeOrders stacking at the make-line at the rushCamera, where it covers the line
  3. 3BumpThe cook marks it doneYour kitchen display
  4. 4PassPlates waiting for a runnerCamera, with a clear view of the pass
  5. 5Table or hand-offThe plate or bag reaches the guestCamera, where it covers the floor

Each time is labelled with the system that measured it. Your kitchen display keeps its own numbers.

Kitchen or floor? Know which is the ceiling.

The same slow ticket has two very different fixes. Pushing the kitchen won't help if the plates are waiting at the pass.

When the kitchen is the ceiling

  • Orders stacking at the make-line at the rush
  • Ticket times long, the pass clear
  • The move: a second cook on the line for the rush

When the floor is the ceiling

  • Ticket times on target, plates waiting at the pass
  • The kitchen is done; the guest is still waiting
  • The move: a runner on the pass for the 7pm push
91%

of diners named "hot food served cold" a bugbear, and the same share named a long wait for food and drink. Both can start after the kitchen is done, while a plate waits at the pass.

CGA by NIQ for Zonal (2024): survey of 5,000+ adults in the UK, stated attitudes.

Food waiting at the pass costs the next visit.

Pick what guests say about the food, and see where it happens between the kitchen and the table.

1. What do guests say about the food? Pick up to three
10
3. Food and service complaints you hear, per location, per week

Count every channel: online reviews, surveys, comment cards, and what guests tell your managers.

4. Average check per guest
5. How often does a typical guest come back?
Where it happens

Pick what guests say about the food.

Guests leaving unhappy, per year
—
Pick how many complaints you hear.
Sales at risk from guests who come back less, per year
—
Pick your check and how often guests return.

Those guests won't tell you. Your floor will.

Book an Audit →

Your estimate, based on Qualtrics XM Institute (2025): fewer than 1 in 3 guests with a bad experience tell the business, and 62% of fast-food guests stop or cut back after one. That's the closest published figure for restaurants. We count half the visits they'd have made.

From the pass to the move.

  1. 01

    Your targets

    Ticket times stay your kitchen display's. You set how long a plate can wait at the pass.

  2. 02

    Every plate at the pass

    With a camera that has a clear view of the pass: how long each plate waits for a runner.

  3. 03

    The ceiling

    From day 14: kitchen or floor, which station, which shift, which location.

  4. 04

    The move

    A runner on the pass, a second cook on the line, or the table fired together. One move, at the minute it matters.

What we claim, and what we don't.

The kitchen is where it's easiest to overpromise. Here's where Visbi draws the line.

Ticket times stay yoursYour kitchen display keeps its own numbers. Visbi adds what happens after the bump.
Accuracy stays with your POSVisbi doesn't look inside bags or claim order accuracy. That's your POS's number.
Station, not cookNo facial recognition, and no camera identifies anyone. Views are by station and shift.
A clear view of the passKitchen reads need a camera that sees the pass clearly. Your Readiness Audit confirms which locations have one.

By format: QSRFast-casualFull-serviceGroups & franchisors

Related use cases: Service standardsSpeed of serviceWalkawaysMulti-unit benchmarkingLabor deployment

Next Step

Start with a Readiness Check.

Seven quick questions, about 90 seconds, no uploads. You'll see what your cameras can likely see, and what they probably miss, on screen straight away.

Readiness Check
01 / 07

What do you run?

How many locations?

What's your role?

Roughly how many cameras per location?

Which areas do your cameras cover?

Tick all that apply, and watch the floor plan.

Do you use a POS system?

What's the one thing you most want to know about how your locations run?

In your own words. It's where our first conversation starts. Optional.

Where should we send your read?

You'll see it on screen straight away. We'll email you a copy.

We use your answers to prepare your read and to follow up about Visbi. No spam, and you can opt out at any time. See our privacy policy.

7
Quick Questions
About your format, locations and cameras
90s
No Uploads
Nothing to send us at this stage
1
Blind-Spot Read
On screen, the moment you finish

Questions about kitchen performance.

What it sees, what it needs, and what it leaves to your systems.

What happens after the bump: plates waiting at the pass for a runner, and orders stacking at the make-line at the rush. Ticket times come from your kitchen display.
A camera with a clear view of the pass. A camera on the make-line adds the view of orders stacking at the rush. Your Readiness Audit confirms what each location has before you commit.
No. Your kitchen display keeps its own numbers. Visbi reads them next to what happens at the pass and on the floor.
No. Order accuracy stays your POS's number, and Visbi doesn't look inside bags.
No camera identifies anyone, and we don't rank your frontline team. Views are by station and shift. Where a name appears, it comes from your POS login, never from video.
No. Visbi isn't a food-safety or hygiene inspection. Those stay with your own audits and programs.
It's processed on-site, on the Visbi device inside your building, and never continuously uploaded. What leaves is anonymized insight and proof, never a live feed of your floor, and anything kept is held for 15 days by default, or the window you specify in your agreement.
The first two weeks set your baseline: counts and patterns, with alerts held back while your limits are set. From day 14, alerts and recommendations go live.