From Data to Action: 3 Real-Life Cases Where Data Transforms a Restaurant
In the restaurant industry, every detail matters—pricing, menu highlights, consumer trends… But how can you make the right decisions without relying solely on intuition?
Today, the most successful restaurateurs leverage data to refine their strategies and maximize profitability.
Here are three real-life cases where data made a difference, with practical examples of optimization using Fyre.
1️⃣ Optimizing Pricing to Avoid Losing Money
🔎 The problem: A restaurant was selling a large number of homemade burgers, but despite their popularity, profit margins remained low. On the other hand, a less frequently ordered dish, the beef filet, had higher profitability.
📊 Data analysis with Fyre:
The burger price was slightly too low compared to its cost.
The beef filet, although profitable, wasn’t highlighted on the menu.
The price gaps between dishes were imbalanced, influencing customer choices.
✅ Actions taken:
Adjusting the burger price (+€0.50) to improve margins without deterring customers.
Highlighting the beef filet via Fyre’s digital menu to increase visibility.
Balancing price gaps to make choices smoother for customers.
🎯 The result? +12% margin on burgers and +18% sales increase for the beef filet in just a few weeks!
2️⃣ Identifying and Promoting Best-Selling Dishes
🔎 The problem: A restaurant had a large menu, but some dishes weren’t selling well—even though customers who did order them were highly satisfied.
📊 Data analysis with Fyre:
Some dishes had excellent feedback but remained unnoticed on the menu.
Servers didn’t naturally recommend them.
Sales analysis revealed that these dishes were chosen more often when highlighted.
✅ Actions taken:
Adding a "Recommended" badge on Fyre’s digital menu.
Quick team training to encourage staff to suggest these dishes.
Testing menu specials to spotlight these items.
🎯 The result? +30% sales increase for highlighted dishes and better stock rotation!
3️⃣ Reducing Waste and Adjusting Stock Levels
🔎 The problem: A restaurant faced significant losses on certain fresh ingredients, particularly desserts and appetizers.
📊 Data analysis with Fyre:
Desserts sold mostly on weekends, yet stock was replenished throughout the week.
Appetizers had a low ordering rate (fewer than 20% of customers ordered them).
On certain days, losses from unsold items represented up to 5% of revenue.
✅ Actions taken:
Adjusting stock levels: reducing weekday dessert stock and optimizing order quantities.
Creating an “appetizer + main” combo deal to increase appetizer orders.
Highlighting desserts at the end of the meal on Fyre’s digital menu to encourage sales.
🎯 The result? -40% food waste and a boost in appetizer orders to 28%!
Data: An Essential Tool for Restaurant Success
Whether it’s adjusting pricing, promoting the right dishes, or optimizing stock levels, data transforms restaurant management. With Fyre, restaurateurs can access clear, actionable insights in just a few clicks to improve profitability.
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