Wednesday, July 13, 2016

What is big data, and how can it help my restaurant?

Big data is made up of two different types of data, which can each answer a couple different questions. The “what?” comes from structured data, which makes up the majority of information a business is collecting on a daily basis. This includes detailed reports from POS systems on product sales, financial and accountancy data, and product prices and availability. All combined, the end result is a lot of data, and figuring out how to use it to acquire and keep new customers can seem daunting.
This is where the “why?” comes in, and it takes the form of unstructured data. This information is usually comprised of data sets from outside the business, and can include customer feedback, reviews, feedback from social media, and demographic data (names, emails and location) gathered from loyalty programs and newsletter signups. It’s task is to answer the question to why certain menu items are selling well or not at all, or measure the performance of specific marketing campaigns.
Big data has many applications in a restaurant, but one area where it has becoming exceedingly interesting to small-to-medium sized businesses is in the area of marketing. Below, you’ll find a few different ways big data can help you to create an insight driven marketing strategy for your restaurant.

1. Customer acquisition

Demographic data is an great place to start when it comes to creating marketing campaigns, but simply analyzing one data set isn’t enough to create a cost effective marketing campaign. When combined with social media behavior and customer feedback, you start getting a clearer picture of who your customer is. 
Understanding who your customer is based on the data will allow you to get a full grasp on what kind of person you should be marketing to. This will help you create more targeted, purposeful, and effective marketing campaigns from your big data so that you can acquire more customers for your restaurants. This is vital to creating enticing and personalized marketing messages that truly convert your marketing dollars into paying customers.

2. Customer engagement

Big data is invaluable to successfully interacting with and engaging your customers. Real-time feedback aids in resolving customer complaints and helps to provide more relevant content, while analysis of sales data allows for quick iteration of menus and advertising to appease customer preference while giving you the insight needed to cut poor performing options.
This stems back to the first point of truly understanding your customers. When this is accomplished by your restaurant, engagement is easy. You'll build a fitting brand for your establishment and will adopt a more fitting marketing strategy derived from the conclusions from your data.

3. Customer loyalty

Analyzing big data to understand behavior is especially relevant to customer loyalty. Being able to anticipate actions such as repeat purchases or non-returning customers allows you to react accordingly to either reward loyalty or entice customers to return with a relevant promotion or offer.
This information is easily accessible and readable if your restaurant operates a solid customer loyalty program. Not only does this incentivize your customers to make more frequent visits, but it's a simple way to track each individual customer's purchasing patterns, which can give you astounding insight for your restaurant's marketing plan.

4. Customer segmentation

Big data helps your restaurant define a clearly segmented customer base. For example, it will allow you to distinguish between demographic information, customer location, purchase patters and history, and more. This information can be used to craft extremely precise recommendations, promotions, or other offers, and it can help anticipate customer demand and preferences.
When developing a restaurant marketing strategy, you may be torn over which segment to target. If this is the case, mine through the data of your segmented customer groups to see which is larger in size, spends the most, and is most profitable. 

How Do You Use Big Data for Your Restaurant?

The applications for big data are far reaching and don’t stop at marketing. Large chain restaurants as well as smaller businesses have applied analysis of big data to aid in a huge variety of operational challenges such as menu creation, customer service, food production and demand, and location planning - with staggeringly positive results.
Although the percentage of restaurants using big data and analytical solutions is still fairly small, it’s only a matter of time before there’s a big shift in how data is used to influence the way we operate and make business decisions. Big data is no longer only for big businesses, and any forward thinking restaurant owner who’s willing to take advantage of it’s many benefits is set to gain a competitive edge over the competition.

Thursday, June 30, 2016

Day Late, Dollar Short. Story of my life. ha

June 29th is my anniversary date here at work.  Someone who we wont mention there name, forgot my 18 year flag.  Yesterday Margie stopped my my desk to say Happy Anniversary.  She got me the hook-up and now i'm back to my happy silly self.  It's the little things in life.  

Saturday, April 9, 2016

And now she's gone... @StacyFawcett

 Been saving this screenshot of her tweet to me from back in Oct.
Hoped to show it to her in two weeks at the bigdbbqbattle in Dallas.
Ms Fawcett you will be so missed.  Your light burnt so bright.

Thursday, March 10, 2016

Smokin Ronnie's Brisket Dippin Sauce Recipe...

1 can {15 oz.} hunts tomato sauce.
1/2 cup white vinegar.
1/2 cup light brown sugar.
1/4 cup kroger worcestershire sauce.
1/4 cup melted butter.

bring to boil, let slow simmer for 20 minutes while
constantly stirring.

Deb's Hot Rod Chili Recipe...

  • 2 lbs. of coarsely ground meat
  • 1 8 oz. can of “El Pato” tomato sauce
  • 1 15 oz. can of beef broth
Mix the following spices for dump 1:
  • 1 Tbsp onion powder*
  • 2 tsp garlic powder*
  • 2 tsp beef crystals
  • 1 tsp of chicken crystals
  • 1 Tbsp of Pacific Beauty Paprika*
  • 1 Tbsp of Mexene Chili Powder
  • 1/2 tsp cayenne*
  • 1/4 tsp black pepper*
  • 1 package Sazon Goya*
Mix the following spices for dump 2:
  • 1 Tbsp of Mexene Chili Powder
  • 1 Tbsp of Hatch Mild Chili Powder*
  • 2 Tbsp Cowtown Light chili powder*
  • 1 Tbsp Mild Bills dark chili powder*
  • 1 tsp cumin*
  • 1/4 tsp white pepper*
Mix the following spices for dump 3:
  • 1 tsp onion powder*
  • 1 tsp garlic salt
  • 1/4 tsp cayenne*
  • 3/4 Tbsp Cowtown Light Chili Powder*
  • 1 Tbsp cumin*
1. Gray the meat and drain grease. 2. Slow boil meat in beef broth and 1 equal can of distilled water. 3. Add dump 1 and medium boil for 60 minutes. 4. Add dump 2 and medium boil for 45 minutes. 5. Add dump 3 and medium boil for 15 minutes. In last five minutes taste for heat — adjust as required.
* These spices available from Mild Bill’s Spices, etc.

DA: You do need grease in your chili, but you need to get a lot of it off. After I gray the meat, I put it in a colander and pour water over it to drain, to get some grease off of it. I use the 80/20 beef — 80 percent lean, 20 percent fat.
ESQ: Can you overcook chili?
DA: Yeah, the meat gets mushy. And it'll burn.
ESQ: Any other advice?
DA: Don't take the lid off too often — you lose a lot of flavor.
ESQ: What about stirring?
DA: You put your different dumps in, and then every once in a while, stir it to make sure it's not getting too thick.
ESQ: Dumps?
DA: Different blends of chili powders and spices. I have three dumps that I add at different times.
ESQ: Why not just put it all in at once?
DA: Things like cumin you can't get too hot, so you want to add that at the end.
ESQ: How spicy is your chili?
DA: From zero to five, mine's probably a four. But you can add a drop or two of lime juice to tone it down.
ESQ: Texas chili doesn't have beans in it, right?
DA: Right.
ESQ: What about macaroni?
DA: Oh, no. You can't do that. They call that a "foreign object."
ESQ: What should you drink with chili?
DA: Well, beer usually.


Sweet Baby Ray's Sauce...

1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
1 tbs Worcestershire sauce
2 1/2 tsp ground mustard
2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp Franks Red Hot Sauce
1 1/2 tsp salt
1 tsp ground black pepper

Chef Ramsay is the SH**... skillZZ...

Ranch Dressing & Taco Seasoning...

Monday, December 28, 2015

2nd try at Rudy's Sissy Sause... @rudysbbq

my twist on this recipe:  above recipe has been doubled.

1 can 15 oz. can Hunts tomato sauce
2 cups Heinz ketchup
1 cup dark brown sugar
5 tbs Heinz apple cider vinegar
4 tbs Lea & Perrins Worcestershire Sauce
1/2 cup fresh lemon juice
2 tsp fresh garlic minced
2 tsp black ground pepper
1/2 tsp cumin
1/4 tsp cayenne pepper
pinch of kosher salt

 add 1 1/2 tbs olive oil/ pinch of salt/ and fresh garlic to sauce pan and saute.  Add rest of ingredients and simmer for 30 to 45 minutes on low heat.  Let cool, strain and bottle.  You don't want any bits of garlic in your sauce.  Easy on the lemon juice, as you might want to add 1/4 cup first and then taste test for yourself.  If you like the lemon flavor then back off on the cayenne.  Have all of your other ingredients in another container ready to pour into your hot garlic sauce pan.  

Wednesday, December 16, 2015

Rudy's Sause Recipes from Texas Recipes... UPDATE: 12/20/15

Made the Sissy Sauce last night exactly as per this recipe.  Not bad.  Next batch i'll use fresh minced garlic instead of powder.  12/20/15