Statistics PPT
csht
CoffeeCafeNight.pptxCoffee Cafe Night
Student’s Name
Executive Summary
Data set for a restaurant of Cafe Chain
Thorough analysis of data needed
Data analysis to result to:
Exploratory analysis
Menu analysis
The data set provided is for a restaurant of Cafe Chain.
It requires thorough analysis to result to exploratory and menu analysis essential to improve the profitability of the restaurant.
2
Introduction
The Café Chain aims to increase its revenue
Restaurant has no loyalty program
Dataset with customer level information not available
Point of sale data available
The Café Chain aims to have a data analysis to help it increase its revenue.
It is worth noting that the restaurant has no loyalty program to encourage customers to keeping purchasing products from the restaurant.
Additionally, there is no dataset with customer level information to help identify areas that need improvement.
However, the point of sale data is available which is key to streamlining certain tasks in the restaurant for smooth operation.
This information is critical for stocking and labor control.
3
Exploratory Analysis
The restaurant’s grand quantity is 163519 and 32805895.27
Top items in quantity sold are;
Food at 62141
Beverages at 50637
Tobacco at 37384
The total quantity of products sold is 163,519 units at 32805895.57.
The items sold most in quantity are food at 62,141, beverages at 50,637 and tobacco at 37,384.
This means that food is the most consumed followed by beverages and tobacco.
4
Top Items in Quantity Sold
The top items in quantity sold by the restaurant are graphical represented in a pie chart.
Food takes the largest share at 62141 followed by beverages 50637 then tobacco at 37384 and liquor at 10283.
This means that most customers take food and beverages at the restaurant which contribute the largest share in sales.
5
Quantity Sold
Quantity
Food Beverages Tobacco Liquor 62141 50637 37384 10283
Exploratory Analysis (cont’d)
Customer’s lowest demand products are:
Liquor quantity of 1
Liquor and Tpbacco quantity of 63
Merchandise quantity of 551
Some products in the restaurant have low demand.
They include liquor which recorded one sale, liquor and Tpbacco which recorded 63 sales and merchandise which recorded 531 sales.
This information is significant to the restaurant in terms of stocking as well as the decision to scrap off or continue selling these products.
6
Lowest Items in Quantity Sold
This pie chart is a graphical presentation of goods with the lowest quantity sold in the restaurant.
7
Quantity Sold
Liquor Merchandise Liquor & Tpbacco 1 551 63
Restaurant’s Highest Sales
Restaurant’s highest sales are;
Tobacco at 14507075.74
Food at 9952727.98
Beverage at 5510239.1
This indicates the restaurant’s highest sales in amount. Despite tobacco being the third highest in terms of quantity sold, it has the highest sales in monetary terms.
Food then follows and beverages.
8
Highest Total Sales
This is a chart illustrating the highest total sales of products in amount.
9
Total Sales
Food Beverage Tobacco Liquor 5510239.0999989947 9952727.9800000004 14507075.74 2112397.1600000067
Exploratory Analysis (cont’d)
This chart illustrates the total sum of products sold in the restaurant the entire year.
Some products like food, beverages and tobacco attracted relatively high sales while others like liquor and tpbacco performed poorly.
10
Trends in Consumer Behavior
Most purchases are done on the first days of the month
There are few purchases in the middle of the month
Most purchases are done in the afternoon
Some days recorded very minimal sales
Consumer behavior at the restaurant indicates that most purchases are made on the first few days of the month. The first day of every month recorded relatively high sales.
Fewer purchases are made towards and after mid month.
Most purchases are done in the afternoon during most days.
Lastly, minimal sales are recorded in certain days.
11
Recommendations on Consumer Behavior
Ensure adequate stock at the end of every month
Minimize orders in the middle of the month
Offer discounts during low sales seasons
Due to the consumer behavior trend realized, it is good to ensure there is adequate stock at the end of every month due to the increased demand for the restaurant’s products/.
Since there are few sales towards and after mid month, minimizing orders can be a good strategy to manage stock.
Alternatively, the restaurant can offer discounts during the low sales seasons to boost sales.
12
Menu Items
Some menu items that can be taken of are:
Liquor quantity of 1 total 1050
Liquor and tpbacco quantity 63 total 42561.52
This is because the quantity sold is relatively low
The menu contains several items. Some items, especially those with low quantity sales like liquor can be taken off.
There is no need of considering this an item in the menu yet only one unit was sold the entire year.
13
Trends across Months
Most purchases are made from June to December
The purchases are low from January to June
Food and Beverage sales highest across months
The trends of making purchases at the restaurant indicate that most purchases occur from the months of June through to December.
Purchases are low from January to June.
It is worth noting that food and beverages record the highest sales across most months.
14
Menu Analysis
Involves identification of combo meals
Listing of best combo meals from menu items
The menu analysis aims at understanding the menu items of the restaurant in order to list best combinations meals.
This may increase profitability when two products are purchased from the combo menu.
15
Suggestion of Best Combo Meals
| Item 1 | Item 2 |
| Chicken salami panini | Add fries |
| Lemon iced tea | Cookie monster |
| Italian omelet breakfast | Lindt chocolate shake |
Some suggestions for best combo meals are;
Chicken salami Panini with fries
Lemon iced tea with cookie monster
Italian omelet breakfast with lindt chocolate shake.
16
Suggestion of Best Combo Meals (cont’d)
| Item 1 | Item 2 |
| BMT panini | Sambuca |
| Caffe latte | Add hazelnut flavor |
Other suggestions are;
BMT Panini with Sambuca
Caffe latte with hazelnu
17
Recommendations
Have adequate stock for both peak and low season
Offer discounts to boost sales
Ensure enough staff during peak season
Inclusion of combo meals essential to boost sales
Conclusion
Coffee Café Night can improve sales through discounts
Should reduce stock levels during low season
Should increase stock level during peak season
Items with low quantity sales should be taken off
This helps prevent unnecessary costs
