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Practice and business performance
Track development and sales separately.
Insights shows participation, attempts and practice results. Track sales, average purchase value and time to independent work separately in your own systems.
Explore InsightsPopscale for restaurants & cafés
Better guest interactions. Stronger sales.
Help your team make relevant recommendations, handle dissatisfaction and deliver great service even when it gets busy. With AI practice based on your menu, your concept and your guest interactions.
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During the program’s peak weeks
- increase in the share of large burgers
- +12%
- more dips per main course sold
- +28%
Relative changes from Jan–Aug 2025. Large burgers: week 49, 2025. Dips: week 39, 2025.
“Systematic training in recommending drinks and sides that elevate the taste experience quickly made an impact. Within just a couple of weeks, we saw a double-digit increase in both sales and average purchase value.”
Popscale in practice
“What would you recommend if I need something quick?”
The guest is short on time. Practice understanding the request and recommending food and drinks that fit.
From a fictional practice conversation
- Guest
- What would you recommend if I need something quick?
- You
- Are you eating here or taking it to go? And what do you feel like having?
Illustrated practice example
Speaking
The conversation view has no audio. Choose Transcript to read the full conversation.
Short interactions. Plenty of chances to make a difference.
At the table, the register and the coffee counter. Start with situations your team encounters every day.
Make relevant recommendations
“What goes well with this?”
A guest chooses a main course. Ask what they enjoy and suggest a drink or side that fits. Explain why and be clear about the price.
Handle special requests
“Does it contain nuts?”
You are unsure about the ingredients. Practice taking the question seriously, checking approved information and following your procedures. Reassurance starts with not guessing.
Put things right
“This isn’t what I ordered.”
A guest has received the wrong dish during the rush. Listen, acknowledge the mistake and explain what you can do. Agree on the next step without making it the guest’s responsibility.
Communicate when there is a wait
“I’m still waiting for my coffee.”
The line is growing and an order seems to have been missed. Check what happened, communicate clearly and take responsibility for the update. Do not promise a time you cannot deliver.
Allergen training must always use the business’s current, approved information and does not replace normal food safety procedures.
Ready for the next shift
New job. New menu. More confident with guests.
Let new employees practice explaining the menu before taking their first order independently. Give experienced staff the same opportunity when dishes and offers change.
Episodes & Flashcards
Get to know the menu
Introduce your menu, concept and ways of working. Review flavors, combinations and where to find current information.
Coaching & Roleplay
Turn knowledge into a recommendation
Explain a dish in your own words. Then meet an AI guest, adapt your recommendation and get feedback on the conversation.
Assessments
Find out what needs more practice
Assess answers and conversations against your criteria. Give managers a basis for following up where employees still need support.
An example plan for onboarding or a menu launch. Use activities independently or bring them together in a Journey.
Everyday leadership
Great service also starts between shifts.
Give restaurant managers and shift leaders space to practice feedback, coaching and difficult employee conversations. Leaders need a chance to rehearse too.
Example feedback conversation
A colleague takes orders correctly but misses guests’ questions about what goes well together. How do you help them become more curious without the conversation turning into “you need to sell more”?
An opening to try
“The guest asked what would go well with the food, and you pointed them to the menu. What was your thinking there?”
Start with what you actually observed. Listen to your colleague’s perspective and agree on something specific to try next shift.
What changes in guest interactions and sales?
Use the right evidence to follow training, sales and the guest experience.
Guests’ and employees’ perspectives
Understand more than the rating.
“Tell me about ordering. What helped you choose, and what was missing?”
Explore guests’ or employees’ experiences through AI-led Interviews in Studies. Responses form a separate report to inform the next improvement.
More about guest and employee insightsCommon questions
Your menu. Your approach to hospitality.
Can practice be based on our menu and concept?
Yes. Start with your offering, service principles and approved materials. Decide what employees should be able to explain and do. Review the facts, scenarios and assessment criteria before practice goes live.
Does it work when guest interactions are short?
Yes. Focus the exercise on a recommendation, an update or a dissatisfied guest. Practice asking the right question and answering clearly, not making the conversation longer. Longer dialogues can suit managers practicing feedback and coaching.
Does it suit both cafés and restaurant chains?
Yes. Adapt situations to the coffee counter, register or table service. A chain can start with shared service principles and adapt the content to the role, menu and local procedures.
Do we need to build a full training program?
No. Start with one situation you want to improve. Activities can be used independently. Use a Journey when you want to bring onboarding, practice and assessment into a shared plan.
Book a demo
What should your team get better at before the next shift?
We show Popscale in a demo and discuss what is relevant to your restaurant, café or chain. Leave your details and we will get in touch to arrange a time.