A leading chain of restaurants interested in achieving the following objectives using their historical data
- Reduce the operational costs while retaining key revenue factors.
- Reduce employee load and increase productivity.
- To have better supply chain and vendor operations.
- To monitor and manage customer loyalty and products quality.
Menu Engineering was done. While we analyzed the menu along with sales, we were surprised to find out that more than 60% of the dishes had no or negligible sales. These dishes were slashed off the menu so that the kitchen can concentrate on what gets really sold.
Demand Vs Time was analyzed and we found out that in certain days of the week the sales were low, hence some offers could be given to increase it and / or employees could be encouraged to take off on those days. We found similar pattern for certain months too.
Demand Vs Season was analyzed to see which dishes sold during which season, this helped them in keeping the right amount of stock, thus making their supply chain more efficient.
Customer Details along with bill were collected, loyal customers were spotted and rewards were generated automatically as discounts.
Our analysis revealed that some units / restaurants generated more revenue for given investment. Meaning, their Revenue Generation Index (RGI) were way above others. So the management was asked to look into what made certain units efficient than others and replicate them to improve their returns.