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Data analytics in a restaurant business

This is a story we usually encounter: A company gathers vasts amounts of data, but then it just sits there and gathers dust. Usually, the main culprit is fragmentation. Sometimes it is physical fragmentation. One piece lives on one system and other lives on a different one. Usually, that is also exacerbated by logical fragmentation – the data is in different formats. It might be normalised to different level, be in different units (always thinking of Mars Climate Orbiter disaster).

There might be a poor intern who’s job is to consolidate those different systems once every quarter and copy values manually into some kind of a spreadsheet.

Only then the true power of such data can be harnessed.

The Restaurant case

One of our clients was in such a situation. The restaurants of that hotel gather large amounts of data. Every waiter’s performance, upsells, wastage, are gathered. That’s the POS system. The cooks “update” the inventory databases. I say update in quotes because their updating process is to write on a piece of paper “2 cartons of milk expired yesterday. Throwing them ou”. The online orders come in from different companies. The personnel days-off and holidays are managed on a cork board, etc.

All of those are a completely separate system. And as mentioned above only periodically all of those are consolidated together. That means the insights that could save thousands of pounds monthly in wastage alone are lost.

Untrite was hired to improve the situation. We have designed and implemented three glue systems that periodically sync all of the systems together. We are already starting to see the positive impact.

There is a tremendous amount of secondary insights that the management of the restaurant did not expect. Signals that make them more efficient at scheduling micro retraining session with their employees. Making for a smoother running restaurant and happier staff.

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