A restaurant owner never really has some time to spare. With handling staff members, timetables and customer experience, one has to look out for the budget as well. Restaurant Data is very crucial for every restaurant to improve overall efficiency and bottom line. However, even though many of us know how important it is, very few are aware of about what exactly the term ‘Restaurant Data’ refers to. Thus, this guide is written to serve as a startup for those who wish to know about it. It outlines everything that’s provided and how one makes use of them. The Data is usually collected and divided into segments under the following sub-headings:
1:- Kitchen Data
This type of kitchen display system data specifically deals with the back-of-house data in and around your kitchen (including the food preparation). It displays the service speed of a restaurant; every cook writes a report on the cuisines they prepare, and every detail from taking the order from the customer to serving the food is noted down with respect to time. This is crucial as it helps you check the difference between how much time was needed and how much was spent, and hence, measure efficiency. It also helps you understand your kitchen properly.
This data also provides us with an overview of the kitchen, and one can identify chokepoints when cooking times exceed average timings.
Furthermore, one can look out for hindrances specifically as the data contains a complete process of the order, step by step.
2:- Individual Customer Data
This type of data has personal information of regular customers of the restaurant such as contact numbers, residential addresses, birthdays, favorite dishes, etc. The way of collection and organization of this data may vary from restaurant to restaurant. This type of data is crucial for offering promotions for events such as birthdays and sending newsletters to them for marketing purposes. It is also made sure that the private information isn’t breached on any levels.
3:- Operations Data
This data is available in some of the most critical Restaurant Databases. It deals and displays what’s available on the hand. Surely, one would want to have the technology to manage things such as the budget platform, and staff schedules.
4:- Guest Management
The guest management system possesses all the process taking place at the front of the house. Usually, most of the data is accessible when one takes an average of both- the front-of-the-house system as well as the back-of-the-house systems. This type of data can further be classified and displayed for better perception.
- It has a takeout tab function that allows you to separate carryout, home deliveries or online orders. It shows details about when and what order was taken, how much time has been spent in preparing the food and at what time is the food ready at. Operators can easily see the orders. Hosts too have no hard time in checking the status of the order as they do not have to move in and out of the kitchen, hence, preventing hustle bustle.
- It has a FOH and BOH data which enables hosts to remain upgraded with the orders and their statuses. This also provides FOH metrics to the BOH employees. Submerging the data allows the chefs to see how many people are waiting.
- Some Systems also have an auto check-in feature installed for better customer services.
- Waiting time from the placing of an order to its serving is also calculated using various tools to keep a check on the efficiency.
- Table turn times are also tabulated. This represents the time a guest spends in the restaurant and allows to check for areas of improvement.
- Average partying size is also kept as they help you upgrade your customer experience, seating efficiency, and marketing strategies.
- Often feedback is also taken from the guests to look at things from their perspectives.
5:- Capacity Management Data
Capacity management literally references the maximum output one operation could give by considering the circumstances of the back and the front of the house processes. This data is crucial as one can check-out the possibilities to increase the capacity of the restaurant and waste less. It depends upon how well you manage your traffic at on-site and off-premise with having to make no compromise on the customer satisfaction.
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