Post by Alvin on May 20, 2004 20:03:59 GMT -5
Jumping straight into the statistics portion. Refer to 'What It Means: Statistics' for more information.
1) Average Restaurant Rating
Nothing much you can really do here. By improving the overall ratings of all your restaurants, this rating will be improved too.
2) Average Customer Satisfaction
The customers' experiences in this restaurant. Again to improve this, you'd need to improve most of the customers' satisfaction. Do that by offering favourite food to them, offer set meals with low prices, good service and good food. Give them a good experience within a reasonable price and they'll be satisfied.
3) Average Profit Made Per Customer/Hour
This is one of the hardest to improve of all the statistics. You can either improve the restaurant's overall ratings and hope than more high budget customers come in or reduce the working hours. The highest frequency of people to enter your restaurants is usually during lunch (12pm - 2pm) and dinner (6pm onwards). With that in mind, it would increase this stat greatly if this restaurant opens for lunch till late at night. You can try closing the restaurant after lunch and opening again for dinner, it might increase this stat too though I've not tried it.
4) Average Spending Per Customer
The more a customer spends in the restaurant the higher this stat. Again you can't really do much here except try to reduce the number of angry customers who cancel their orders, or in other words, increase the percentage of courses served on time. But from what I can tell you is than this stat can almost never be higher than the most expensive food a customer can ordered during afternoon tea.
Eg. For my French restaurant, the most expensive afternoon tea bill would be Stuffed Spider Crab (20.65) + Seafood Quiche (10.80) + Coffee (2.56) = 34.01
Even in the best case scenario where most customers order this for afternoon tea, the average would be lower as some would definitely order something cheaper and as you noticed, customers only order an appetizer and a dessert with either coffee or tea(cheaper) only.
Afternoon tea time is during 2pm - 6pm. So if they place their orders after 6pm, even if it's stated that they're in for afternoon tea, they'll be able to order your set meals or any main courses. Like the above, you can try to close after lunch and open again during dinner and it might increase this stat.
5) Average Customer Awareness
I've seriously no idea how customer awareness is calculated but I do know that it's related somewhat to their satisfaction when they leave. So I guess the best bet to increase this is to keep their satisfaction levels high. It can be increased also by fulfilling the level of 100% Customer Satisfaction. Or you can also spend money on advertising and depending on the amount, this would increase respectively.
6) Customer Turnover
Like what has been said in a previous post, this is the efficiency of your waitstaff and/or the layout of your restaurant. It also relates to the working hours of this restaurant. The longer a restaurant stays open a day the more customers it'd usually receives. A normal small restaurant may hit 300% - 400% per day while large ones may hit 600% -700%. It really depends on the layout, number of seats, staff, working hours and table sharing policy.
Good layout and right amount/high skill of staff will see an increase to this stat. Lesser seats will increase this and more seats will reduce it if the daily customers stay the same. Longer working hours may increase this and allowing 'Table Sharing' policy will increase it too.
7) Seat Occupancy
Also said before in a previous post, reaching 100% in this stat is nearly impossible unless you allow 'Table Sharing' policy. This will also change very frequently and is not really vital in anywhere other then giving you a rough gauge how many people you currently have seated.
8 ) Operating Profit Margin
Mentioned before too. Your gross profit is calculated by subtracting the revenue by the cost of goods. Again said, if your cost of goods increase due to special suppliers, then logically the profit margin should go down though the values are usually tiny most of the time it's negligible. Even so, with better food quality at increase cost, this might bring in more sales and may lead to greater revenues thus increasing the gross profit and eventually the profit margin.
9, 10, 11, 12, 13)Total Number Of ......
Numbers regarding the operations in this restaurant. Nothing much to explain here except that some of these values are used to calculate the results of those above.
14) Percentage Of Courses Served On Time
One of the most important stats. Important because it tells you if your kitchen can handle the orders that are coming. Or whether you have enough of waitstaff. It is possible to hit 100% and that would mean a great feat
give yourself a pat on the back if you did so. It means that you're able to balance the number of seats, customers coming in with your waitstaff and chefs. It also means that the design/layout of your restaurant is fluid enough that clutters and jams are rare. With 100%, ALL customers will NOT have that 'red angry' face on top of their heads, a frequent sight if they're not served on time.
Both kitchen and tables should be placed on the same level if you want to increase this stat. Order queues should not exceed 5-8 per chef that you have. All items, other than chinos screens and partitions, should be placed at the other level to minimise obstruction, together with the toilets. Waiting stations near the kitchen door, kitchen door should be near the middle with clear path in front.
1) Average Restaurant Rating
Nothing much you can really do here. By improving the overall ratings of all your restaurants, this rating will be improved too.
2) Average Customer Satisfaction
The customers' experiences in this restaurant. Again to improve this, you'd need to improve most of the customers' satisfaction. Do that by offering favourite food to them, offer set meals with low prices, good service and good food. Give them a good experience within a reasonable price and they'll be satisfied.
3) Average Profit Made Per Customer/Hour
This is one of the hardest to improve of all the statistics. You can either improve the restaurant's overall ratings and hope than more high budget customers come in or reduce the working hours. The highest frequency of people to enter your restaurants is usually during lunch (12pm - 2pm) and dinner (6pm onwards). With that in mind, it would increase this stat greatly if this restaurant opens for lunch till late at night. You can try closing the restaurant after lunch and opening again for dinner, it might increase this stat too though I've not tried it.
4) Average Spending Per Customer
The more a customer spends in the restaurant the higher this stat. Again you can't really do much here except try to reduce the number of angry customers who cancel their orders, or in other words, increase the percentage of courses served on time. But from what I can tell you is than this stat can almost never be higher than the most expensive food a customer can ordered during afternoon tea.
Eg. For my French restaurant, the most expensive afternoon tea bill would be Stuffed Spider Crab (20.65) + Seafood Quiche (10.80) + Coffee (2.56) = 34.01
Even in the best case scenario where most customers order this for afternoon tea, the average would be lower as some would definitely order something cheaper and as you noticed, customers only order an appetizer and a dessert with either coffee or tea(cheaper) only.
Afternoon tea time is during 2pm - 6pm. So if they place their orders after 6pm, even if it's stated that they're in for afternoon tea, they'll be able to order your set meals or any main courses. Like the above, you can try to close after lunch and open again during dinner and it might increase this stat.
5) Average Customer Awareness
I've seriously no idea how customer awareness is calculated but I do know that it's related somewhat to their satisfaction when they leave. So I guess the best bet to increase this is to keep their satisfaction levels high. It can be increased also by fulfilling the level of 100% Customer Satisfaction. Or you can also spend money on advertising and depending on the amount, this would increase respectively.
6) Customer Turnover
Like what has been said in a previous post, this is the efficiency of your waitstaff and/or the layout of your restaurant. It also relates to the working hours of this restaurant. The longer a restaurant stays open a day the more customers it'd usually receives. A normal small restaurant may hit 300% - 400% per day while large ones may hit 600% -700%. It really depends on the layout, number of seats, staff, working hours and table sharing policy.
Good layout and right amount/high skill of staff will see an increase to this stat. Lesser seats will increase this and more seats will reduce it if the daily customers stay the same. Longer working hours may increase this and allowing 'Table Sharing' policy will increase it too.
7) Seat Occupancy
Also said before in a previous post, reaching 100% in this stat is nearly impossible unless you allow 'Table Sharing' policy. This will also change very frequently and is not really vital in anywhere other then giving you a rough gauge how many people you currently have seated.
8 ) Operating Profit Margin
Mentioned before too. Your gross profit is calculated by subtracting the revenue by the cost of goods. Again said, if your cost of goods increase due to special suppliers, then logically the profit margin should go down though the values are usually tiny most of the time it's negligible. Even so, with better food quality at increase cost, this might bring in more sales and may lead to greater revenues thus increasing the gross profit and eventually the profit margin.
9, 10, 11, 12, 13)Total Number Of ......
Numbers regarding the operations in this restaurant. Nothing much to explain here except that some of these values are used to calculate the results of those above.
14) Percentage Of Courses Served On Time
One of the most important stats. Important because it tells you if your kitchen can handle the orders that are coming. Or whether you have enough of waitstaff. It is possible to hit 100% and that would mean a great feat
give yourself a pat on the back if you did so. It means that you're able to balance the number of seats, customers coming in with your waitstaff and chefs. It also means that the design/layout of your restaurant is fluid enough that clutters and jams are rare. With 100%, ALL customers will NOT have that 'red angry' face on top of their heads, a frequent sight if they're not served on time. Both kitchen and tables should be placed on the same level if you want to increase this stat. Order queues should not exceed 5-8 per chef that you have. All items, other than chinos screens and partitions, should be placed at the other level to minimise obstruction, together with the toilets. Waiting stations near the kitchen door, kitchen door should be near the middle with clear path in front.
