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Fields Critical for a Typical Restaurant Chain Database
For a restaurant chain database, it is important to integrate data on the location of restaurants, specific customer information, financial needs, and guest management issues. The first critical field to include is customer data, including name, means of contact, and bonuses. This information is crucial to make efforts for retaining customers and offering them the best service possible. For example, they can be contacted via emails or social media notifications to know about coupons or advantageous offers. Those customers who receive individualized offers are more likely to have a unique and positive experience. The second field is the location of restaurants, which would allow consulting customers about the possibility to visit the restaurant in other cities and countries. From a long-term perspective, by learning about customers preferences, it would be possible to customize the sales map and introduce new deals that are suitable for specific locations. The awareness of locations provides the opportunity to extend the chain by means of franchising or some other solutions.
The third field of the database is seating efficiency which should clarify the seating economy adopted in a certain restaurant. Guest management is considered to be critical to make sure that the workflow is good, and the errors are corrected in time (Susskind and Maynard 122). Seating efficiency should be measured at least three times a day, which would allow for properly allocated efforts of the personnel. The experience of one restaurant can be useful for those of others in a chain, which means that information should be available to all of them. In addition, the changes in this criterion can only be understood if they are transformed into computable data. Accordingly, the mentioned fields would be important to achieve improvements for the entire chain of restaurants.
Work Cited
Susskind, Alex M., and Mark Maynard The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and Enhance the Employee Experience. Cornell University Press, 2019.
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