🍀 Ask Paddy
KJ
Kevin
Knowledge Member
← Performance Partner Hub
PERFORMANCE × IRISH PUB WORLD

Market intelligence,
translated into action.

Know what changed, see which dishes and products are exposed, and make the right move before your next order.

Operator briefing currentIllustrative pilot dataUpdated weekly
WEEKLY OPERATOR BRIEF

What is moving—and why it matters.

Select a signal to see its pub impact and the strongest operator response.

CONNECTED TO MENU DESIGN STUDIO

Your menu exposure.

Signals are mapped to the dishes, ingredients and purchasing decisions they affect.

Open Menu Design Studio →
✦
PRODUCE · MEDIUM EXPOSURE

Hot BBQ Chicken Flatbread

Leafy greens and tomato are exposed to near-term volatility.

76% current demo margin2 ingredients affected
◆
PROTEIN · WATCH

Performance Pub Burger

Beef input remains firm while cheese has begun to ease.

70% current demo marginMixed signal
●
COMMODITY · FAVORABLE

Classic Fish & Chips

Frying-oil pressure is easing, supporting contribution recovery.

72% current demo marginMonitor next order
CONTROLLED RESPONSE

Smart Substitution Centre.

Compare approved operational alternatives before changing a recipe or guest promise.

BEFORE THURSDAY · 3:00 PM

Your recommended action plan.

One prioritized list connecting market knowledge to the next operating decision.

1
TODAY · MANAGER

Confirm produce pars and on-hand quantities

Check greens and tomato requirements against the next four service periods.

Receiving checklist linked
2
BEFORE ORDER · CHEF

Approve the leafy-green substitution

Confirm application, allergen position and guest-menu description.

Substitution guide ready
3
NEXT MENU REVIEW · OWNER

Review burger contribution

Model beef and cheese movement together before changing price or portion.

Open in Menu Studio
Performance intelligence

Market expertise, category context, product knowledge and operator guidance remain attributed to Performance.

Irish Pub World application

IPW connects the signal to approved recipes, local decisions, training, allergens and operating standards.