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I was in contact with a small business (restaurant) in Binghamton, and we agreed to a pro-bono engagement aimed to increase margins and help grow the business.

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Restaurant Strategy & Operations

I was in contact with a small business (late night fast food restaurant) in Binghamton, and we agreed to a pro-bono engagement aimed to increase margins and grow the business.

Project Scope

We set out to accomplish the following:

  • Identify sales trends and ways to increase margins (with menu mix being a point of emphasis)
  • Look at labor allocation to see if reasonable reduction can be made
  • Drive further engagement within the community and compile prospects for franchising opportunities
    • One of the owner’s goals was to open a restaurant location on Binghamton’s campus. By driving increased engagement with students, this would generate the necessary interest to pitch the business opportunity to the governing organization

Collaboration & Personnel Involved

My friend and I completed this as a two-person team and met periodically with the restaurant owner to:

  • Gain alignment on project scope
  • Learn how to use PoS system to pull data
  • Report findings / deliver recommendation

Project Highlights

  • Analyzed 24 months of sales data and determined appropriate actions to grow business:
    • Sales channel (in-person vs. takeout vs. delivery) has become increasingly reliant on delivery – improvements to menu layout and promos on delivery platforms can increase margins
    • Sales volume by day and hour – business shifted during covid away from almost exclusively late night and weekend business to more balanced throughout the week with a new peak emerging around dinner time – working with student groups and offering promos during this time window will increase top-line (catering for campus events in the evening on weekdays)
    • Menu item performance – Determined which items can be cut from the menu to reduce COGs and to allow flexibility with inventory, and identified most profitable items which can be further incentivized through promos
  • Assessed Labor data (employee shifts) to determine that there is room for reduction with respect to business volume during non-peak hours
  • Created contact list of ~200 student groups (~15k students) and ~50 business / entrepreneurial groups within the tri-state area
    • Shortlisted student groups to target groups with highest ROI (based on member count and meeting frequency)
    • Compiled contact info for business / entrepreneurial groups, professional development centers, and school alumni associations given the business' customer base (primarily college students)

Restaurant Bottom Performing Items

Restaurant Bottom Sales

Restaurant Overlapping Labor Hours

Restaurant Labor Hours

Top Campus Clubs

Restaurant Campus Clubs

Franchise Group Contacts

Restaurant Franchise Targets

About

I was in contact with a small business (restaurant) in Binghamton, and we agreed to a pro-bono engagement aimed to increase margins and help grow the business.

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