Customer Records
The Customers card under Admin → Users lists everyone who has ordered from you, with their history and totals.
There's no separate "add a customer" step — customers appear as they order.
What's in the list
For each customer:
- Name and contact details
- Order count
- Total paid
- Their orders, opening to full detail
Search by name, email, or phone. Search runs across your whole customer list, not just the page on screen, so a customer from eight months ago is findable.
Reading "total paid" correctly
Total paid counts only orders that were actually charged. An order set to pay at pickup and never collected is food someone asked for, not money you took.
Each row also shows a paid order count, so a total that looks low against the order count is explained rather than mysterious. Cancelled orders and unpaid register drafts are excluded.
For financial reporting, use your Stripe dashboard — these are order totals before processing fees. See Processing Fees Explained.
How customers are identified
A customer is matched by their signed-in account where there is one. Otherwise they're identified by email when the order has one, and phone otherwise.
That mixed rule exists because neither field alone covers everyone: a counter ticket often has no phone number, while an online order requires a phone but may have no email. Keying on just one would drop a whole population from your list.
The practical consequence: someone who orders online with one email and later gives a different one at the counter may appear twice. Nothing is lost — but if you're counting regulars, look for near-duplicates.
What this is useful for
Recognizing regulars. The register recalls returning customers from past orders, so a cashier can pull up someone's details without retyping them.
Understanding value. Order count and total paid show who your business actually depends on. It's usually a smaller group than people expect.
Handling a complaint. Open someone's history before responding. Knowing this is their twelfth order changes the conversation.
Scope
Customers cover every restaurant you have access to. If you run several locations, you see customers across all of them.
Privacy
These are real people's contact details. Treat them accordingly:
- Only send marketing to customers who opted in — see Email Marketing.
- Don't export the list somewhere it isn't protected.
- Give staff the least access they need. Kitchen staff have no reason to see customer contact details, and the Kitchen role doesn't grant it.
Where to go next
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