Notice the kitchen that stopped calling in its order.
Kitchens order two or three times a week, often by phone or app, and a missed order disappears into a busy morning. Signal Base keeps every kitchen’s beat and flags the one that went quiet.
- Restaurant Lepel
- Kantine Zuidas
- Hotel Centraal
- Bistro Mosselman
- Zorgkeuken Het Hof
- Catering Bakker
- Eetcafé Molen
- Pizzeria Bella
- Lunchroom Lotte
Call today 3
- Restaurant LepelPast rhythmOrders every 3 days. Last one 9 days ago.
- Bistro MosselmanSmaller ordersStill orders, but 55% less per order.
- Zorgkeuken Het HofProduct droppingDairy off the order for 2 weeks.
- Eetcafé MolenPast rhythm
- Pizzeria BellaNew customer
Demo data. Scroll to move today forward.
What normal looks like
several times a week
A restaurant orders Monday, Wednesday and Friday. A company canteen orders every weekday and nothing in the holidays. A caterer orders in bursts around events. The hub learns each pattern, including the quiet weeks that belong to it.
The four signals, in your trade
One line per customer on the call list, with the strongest reason. This is how they read for restaurants, company canteens, care kitchens and caterers.
Past its own rhythmOn the list: Orders every 3 days. Last one 9 days ago.
The customer usually orders every three weeks and it has been five. The hub compares each customer with their own habit, not with a fixed number of days, and only lists the ones worth the call.
What you say: “We missed your order this week. Is the kitchen closed, or did it go somewhere else?”
Smaller ordersOn the list: Same days, a third less per order since the menu change.
They still order on time, but structurally less per order. Often it means another supplier now gets part of the list.
What you say: “The orders got smaller after your new menu. Anything we should add to the range?”
A product drops outOn the list: Dairy off the order for 5 weeks.
One product or a whole category has stopped showing up on otherwise normal orders. That is a cross-sell conversation, not a rescue.
What you say: “You stopped taking dairy from us in September. Was it the price?”
New customerOn the list: First order yesterday.
The first order just went out. A call in the first two weeks is when a one-off becomes a regular.
What you say: “How did the first delivery go? Was everything on the pallet?”
What else it watches for you
Orders out of the door
Earliest time window first, the pick backlog, and a route plan that gets the morning deliveries in before service.
See it in the hubSupplier invoices that don’t match
Supplier invoices checked line by line against the agreed purchase price, so a price rise is seen before it eats the margin.
See it in the hubStock that stopped moving
What runs out within a week at the current pace, and what has stood still long enough to become a write-off.
See it in the hub
Seasons
School holidays empty the canteens and fill the terraces. Each customer is measured against their own rhythm, so a canteen on holiday stays off the list.
Your systems
Live today: Brincr as the ERP and WooCommerce as the webshop, plus supplier PDFs, Google Maps for routes and your label printer. Running something else? We build the connector for the system you use.
Show me this on our customers.
Tell us which ERP and webshop you run and roughly how many customers you deliver to. We show you the hub on demo data from foodservice, then on yours.
Or mail hello@signalbase.app