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Analytics Powerpoint Template

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Analytics

Transcript: CheeseCake Factory Inventory (Beginning inventory + purchases) – Ending Inventory = Usage) -Organize Your Restaurant Inventory -Count Your Inventory -Calculate Usage -Determine Your Order Once you figure out the average usage for each item in your inventory, you can easily determine how much to order. -Importance: Potential loss of $$$ -Data: Measuring total labor hours compared to total traffic -Decide: -Overstaffed? -Understaffed? -Correctly staffed? Operation Hours -Importance: Losing money on a controllable issue. -Data: Measuring success nearing the opening and closing times -Decide: -Open later? -Close earlier? -Leave as is? Marketing Effectiveness Dishes Ordered per Table Customer Satisfaction -The Customer is Always Right -Simple After-Meal Survey -Provides Important Feedback and Demographics Wait Time -For a Table, Food, Water Glass Refill, Total Time Spent at the Restaurant, and Time of Arrival -Hire an Observer to Collect Data Nationwide. -Create a Restaurant That Is: -More Efficient -More Reflective of Customer’s Preferred Eating habits -Keep a record of how many tables have purchased alcoholic beverages based on their check. -Keep a detailed record of which alcohols are most commonly ordered as well as soft drinks -In order to improve promote specials of those most popular items -Monitor gross profit and turnover Measuring desert and appetizer orders -Keep tabs on all items ordered besides main course items -Check and see which items sell the most and to what types of people -Have a few specialty deserts and appetizers that serves can recommend while the client is ordering -Monitor waste and stock turnover Measure customer loyotality Overstaffing vs. Understaffing Bar & Cellar Management

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