Open qmen.us/restaurante/painel/ and read it from top to bottom: four numbers for the day (active orders, occupied tables, revenue and average prep time) and, below them, live orders, kitchen load and the waiters on shift. The restaurant Dashboard updates by itself, without you reloading anything.
What the restaurant Dashboard is
The restaurant Dashboard is the owner's screen, at qmen.us/restaurante/painel/. It opens with a greeting using your first name, an Open now or Closed badge (it follows the opening hours set in Settings), the link to your public page and today's date. On the right are the Settings shortcut and the Reports button.
Everything below that is for reading: four number cards at the top, the Live orders block in the middle and, beside it, Load per kitchen and Waiters on shift. At the bottom, the Manage restaurant block takes you to Kitchens, Tables, Waiters and Menu. Everything there is about today: there's no period filter and no chart — to compare weeks, see your best-selling item and download a CSV, go to Reports.
Why it's worth reading the Dashboard every day
- You see the dining room without walking the floor. Live orders shows the table, the items, the waiter, the total and how long the order has been open, with a Preparing, Ready or Served label. You can spot what's stuck without asking anyone.
- Revenue mirrors your team's discipline. Only orders someone marked as paid today count toward the number. If the restaurant sold and nobody recorded it, the card stays at R$ 0,00 — the number holds everyone to the habit of closing the bill properly.
- Prep time becomes a target, not a feeling. Next to the day's real average sits the house target, which you set yourself. Seeing 26 min against an 18 min target is far more concrete than saying the kitchen ran late today.
- Kitchen load shows the bottleneck before the complaint. Each prep station has its own bar showing how many items are in its queue right now. If the drinks bar is at 2 and the grill at 7, you already know where to send help.
- It updates by itself. A new order, an item that's ready or a paid bill redraws the screen instantly, without reloading anything. It runs in the browser — there's nothing to download from an app store — so you can leave it open on an office monitor all day.
How to read each number, from top to bottom
There are eight stops, from the header down to the blocks that ask you to act.
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Open the Dashboard and read the header
Sign in with your Google account and, in the top menu, tap Restaurant Dashboard — the address is qmen.us/restaurante/painel/. The header has the greeting with your first name, the Open now or Closed badge, the link to your public page and today's date. On the right are the Settings button and the Reports button.
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Active orders: what's open right now
The first card counts the orders that have gone to the kitchen and haven't been served yet. Below it is the breakdown: how many are Preparing and how many are already Ready, waiting for the waiter to take them out. A Draft order, which the waiter is still putting together on the phone, doesn't count — only what has been sent.
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Occupied tables: how much of the dining room is in use
The second card shows occupied tables out of all active tables, and below that how many are free right now. Every table that hasn't been freed counts as occupied, including one that only has a draft started. The table goes back to the free group when the waiter taps Free table. If your restaurant uses tabs instead of tables, the card says Tabs in use.
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Revenue today and average order
The third card adds up the orders marked as paid today, since midnight — whether through Mark as paid on the order screen or through Confirm payment on a PIX. Below it you see how many paid orders made up that total and the average order, which is simply one divided by the other: three orders adding up to R$ 126,00 give an average order of R$ 42,00.
Tip: An order you only mark as paid tomorrow will count tomorrow. It's worth agreeing with your team to record it the moment the money comes in. -
Average prep time against the house target
The fourth card is the average, in minutes, of the orders that became ready today: the clock starts when the waiter taps Send to kitchen and stops when the last prep station marks it done and the whole order turns READY. Next to it is the house target, which you set in Settings under Prep time target (min). With no order completed yet, it shows no data today.
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Live orders: the list in the middle
The big block shows up to eight orders, newest to oldest. Each row has the table number (or a bag icon for a delivery), the items, the count, the waiter, the total, how long the order has been open and the status label: Ordered, Preparing, Ready or Served. Click any row to open the full order. An order that's already closed still shows for another half hour.
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Kitchen load and waiters on shift
In the right-hand column, each prep station has its own bar showing how many items are in its queue right now — only what has already been sent and is still on its display; the bar fills completely at eight items. Below that are the waiters: anyone with an active order shows as serving, with how many orders, and everyone else as no orders right now.
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Handle the blocks that appear on their own
Some blocks only appear when they have something to show. Payments to confirm lists the orders where the customer said they made the PIX payment: check your account and choose between Confirm payment and Reject order — qmen.us never receives the money, you decide. Ratings to check brings the private note from anyone who gave a low score, with View order and Got it.
Frequently asked questions
Why is revenue at R$ 0,00 if we sold a lot?+
Because the card only adds up what someone marked as paid today. An order that was served, delivered and even had its bill closed doesn't count until someone taps Mark as paid on the order (or Confirm payment, for PIX). If the number is still zero at the end of the shift, the gap is in the team's habits, not in the math.
Where does the average prep time come from?+
From every order that became ready today: we count from the moment the waiter tapped Send to kitchen until the last prep station marked it done and the whole order turned READY. Orders still being prepared don't count toward the average. If no order has been completed today, the card shows no data today.
Do I need to keep pressing F5 to see new orders?+
No. The Dashboard is connected to the restaurant's real-time feed and redraws itself on every change. There's also a safety net that reloads the content every minute, and when you come back to the browser tab after leaving it, it updates right away.
Can I see yesterday, the week or the month on the Dashboard?+
No, the Dashboard is always about today, since midnight. To compare periods, see your best-selling item and download the data as a CSV, use the Reports button at the top of the screen.
Why does a waiter show "no orders right now" when they're on the floor?+
Because the column uses active orders as its clue: a waiter with at least one open order shows as serving, and anyone with none shows as no orders right now. It's not a time clock or a way to track working hours.
Does qmen.us take a commission on the revenue shown there?+
No. It's free for the restaurant with no commission per order — we're not a marketplace and we don't process money. PIX is arranged directly between the customer and the restaurant; the Dashboard only records what you confirmed you received.
Glossary
- Dashboard
- The owner's screen, at qmen.us/restaurante/painel/, with active orders, occupied tables, today's revenue and a shortcut to Settings.
- Draft
- An order's first status, while the waiter is still putting the list together and nothing has gone to the kitchen yet.
- Ready
- An item's status after the prep station marks it done; the waiter is alerted right away.
- Prep station
- The station that makes one kind of thing: grill, cold station, bar, pastry.
- Payments to confirm
- The Dashboard section listing orders with a reported PIX, waiting for you to check your account and either confirm or reject.
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