You know service is slow. Now see which step.

Visbi times each step of the visit at every location: the line, the order, the hand-off, the pass. So you fix the step that's slow, instead of telling the whole team to hurry.

Book an Audit →Schedule a Demo

90 seconds, no uploads. You'll see which steps your cameras can likely time.

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

Your timers give you a number. Not the step behind it.

Most groups already time service in pieces. Each piece is useful, and none of them shows where the minutes go between them.

Drive-thru timer

Sees: Stage times for every car in the lane.

Misses: The walk-in counter, and why a stage ran long.

Kitchen display

Sees: Ticket times, from fire to bump.

Misses: Plates waiting at the pass after the bump.

Point of sale

Sees: Order and payment times, and the average.

Misses: The line before the order, and the hand-off after it.

Visbi

The steps between them, on the counter, in the lane and on the floor, next to the numbers they already give you.

Misses: anything out of camera view. Your Readiness Audit shows what's covered before you commit.

Visbi doesn't replace your lane timer or kitchen display. They keep their own numbers.

Every step of the visit, timed.

You set a target for each step. Visbi times every visit in view against it, so you see which step slows, on which shift, at which location.

  1. 1Wait in lineFrom joining the line to orderingExample: 3 min at peak
  2. 2OrderAt the till or kioskExample: 60 seconds
  3. 3PayOrder to paymentExample: 30 seconds
  4. 4MakeFrom your kitchen displayExample: 4 min
  5. 5Hand-offThe order reaches the guestExample: waits under 30 sec

Example targets shown. What Visbi can time depends on what your cameras cover, and your Readiness Audit confirms it for each location before you commit. Every time is labelled with its clock and its source: your lane timer, your kitchen display, or the camera.

One number hides the step.

94 sec

Longer in the drive-thru when service was unfriendly: 6:57 total time, against 5:23. Slow often starts at the window, not in the kitchen.

4:15

Average service time across the brands studied, order to exit. Total time, from joining the lane, runs longer. Visbi always says which clock it's showing.

Source: Intouch Insight 2025 Drive-Thru Study, 165 mystery shops per brand across 13 QSR brands.

A slow step costs more than a minute. It costs the next visit.

Pick what guests say is slow, and see which step it points to and what it puts at risk.

1. What do guests say is slow? Pick up to three
10
3. 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?
The step behind each complaint

Pick what guests say is slow.

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 your targets to the next rush.

  1. 01

    Your targets

    A target time for each step, by daypart, from your own SOP.

  2. 02

    Every visit timed

    On the cameras you already have. Connect your POS, kitchen display or lane timer, and their times sit alongside.

  3. 03

    The slow step

    From day 14: which step slows, on which shift, at which location. A pattern, not one bad rush.

  4. 04

    The move, while it matters

    Once your limits are set, a line past your limit sends an alert to the manager's phone in seconds to minutes. Each week, the one fix worth making first.

The clock is on the step, not the person.

Your team should know exactly what's being timed, and what isn't.

Station, not faceNo facial recognition, and no camera identifies anyone. Times are by station and shift.
Managers decideAn alert tells the manager a line is building. What to do about it is their call.
Fair at the rushConnect weather and delivery-platform data, and it sits next to the times, so a rainy Tuesday or a delivery surge can be read for what it is.
Told up frontPrivacy notices go up at each location before go-live, and we help with the words for your team.

By format: QSRFast-casualFull-serviceGroups & franchisors

Related use cases: Service standardsWalkawaysMulti-unit benchmarkingLabor deploymentKitchen performance

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 speed of service.

Clocks, timers, alerts, and how your team is treated.

The time a guest waits from arriving to getting their order. Most brands time it in pieces: the lane timer, the kitchen display, the POS. Visbi times each step of the visit, so you see which one makes the total long.
No. They keep their own numbers. Visbi reads them next to what happened on the floor: the line before the order, the plates waiting after the bump and, where a camera covers the lane, the cars sent to a waiting bay.
Both, labelled. Service time runs from the order to the hand-off; total time starts when the guest joins the line. Every figure says which clock it's on and which system measured it.
Once your limits are set, a line or a wait past your limit sends an alert to the manager's phone in seconds to minutes, while there's still time to open a till or move someone.
Not to start. The line, the hand-off and the floor come from cameras. With your POS and kitchen display connected, order, pay and make times come from those systems, and Visbi adds the steps between.
No camera identifies anyone, and we don't rank your frontline team. Times are by station and shift. Where a name appears, it comes from your POS login, never from video.
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.