Every payment leaves a trace
No surveys, no punch cards, nothing extra asked of the guest.
Repeat customers
A traditional POS sees sales. Your restaurant needs to see guests.
Who came for the first time, who came back and who hasn't shown up in months.
The problem
You sell checks, you don't know people
- You know how much you sold, not who bought.
- You can't tell if that table was new or a regular.
- Nobody notices when someone stops coming.
- One bad night disappears into the daily close.
The solution
How Snap It Go helps
New, regular and lost
You know which group each person is in, and how many there are.
What they order and how often
Dine-in, takeout or delivery.
A base for promos
You talk to people who already know you, not to a purchased list.
Operational example
The Friday family
There was a family that came in almost every Friday. They stopped showing up and nobody noticed until six weeks later. With guest detection, that absence shows up in time and there's still something you can do. A restaurant can't win back someone it never identified.
In short
What changes in your shift.
- You see guests, not just checks.
- You catch the ones drifting away in time.
- You build a base of regulars.
- You decide with names, not averages.
Frequently asked
What we get asked most.
Do I need a loyalty program?
No. Detection starts on its own with orders and payments.
Do we ask guests for anything?
Nothing extra. No mandatory forms or surveys.
Can I export the data?
Yes, for your campaigns or your own analysis.
Does it work for takeout and delivery?
Yes, and that's usually where information is missing most.
Keep exploring
Other ways we help.
24/7 human support
You write to the group and a real person answers. Any hour, weekends and holidays included.
See moreMobile POS
Sales, payments and orders from anywhere in the restaurant, on the devices you already own.
See moreInteractive menu
Photos, descriptions and add-ons. Guests understand what they're ordering and order more.
See more
Restaurant technology. Human support for real life.
Tell us how your restaurant runs and we'll tell you where to start.
Pricing is quoted per restaurant: it depends on your size, how many floors you run and how many locations you have. Tell us about yours and we will put a number together.
Or call us: +1 303 257 7389