台州府城老字号美食在不同时间段制作流程优化分析数据

本项数据分析基于台州府城的相关传统美食的营业数据，分析不同时间段的传统美食销售数量，综合时间，成本，现实情况等因素，预测未来饭店内是否需要提前制作相关菜品，量化不同时间段的销量和游客因为队伍过长而放弃购买的影响。本项数据分析可应用于多个方面，如人员配置优化：根据销售数量的比对，决定是否需要增派人手，增加设备；生产流程管理：根据销售数量决定是否需要提前制作。本项数据分析旨在提升老字号餐饮企业的经营管理能力，以便应对当下文旅产业快速发展带来的大量消费人群，目前已在台州府城部分试点餐饮店中取得较好的效果。相关分析方法在业内具有广泛的借鉴推广价值，能够有效助力传统老字号餐饮经营的数字化改革。1.数据采集：采集统计时间的前一日人流量I，前一日区域内餐饮消费人数A，堂食点单占比RO1，外带点单占比RO2，需求系数KT，当前制作效率M，制作损耗率L以及外带等待流失率W。 2.数据运算：餐馆客流流转化率RC＝A÷I；在点单占比分析中，堂食与外带占比进行分别计算，堂食游客可以等待较长时间，外带游客希望可以快速带走，其中堂食占比与外带占比为一年内同一季度销售情况的平均数据计算，堂食占比RO1为40%，外带占比RO2为60%，其中在以往销售数据分析过程中，堂食游客点单系数为1，外带游客点单系数为2；根据不同时间段游客数量以及游客对于相关饮食的需求取对应的数值需求系数KT，早市需求系数0.2，午市需求系数0.35，晚市需求系数0.45，计算出游客在不同时间段每小时对于传统美食的需求量N＝I×RC×（RO1+RO2×2）×KT÷3。并综合考虑餐饮店当前制作效率M、制作损耗率L以及外带游客等待而导致的流失率W对制作以及销售所带来的影响，如蛋清羊尾的制作效率M是每小时280个。得出餐馆需提前制作数量X＝I×RC×RO2×2×KT×W×（1－L），最后计算产能缺口阈值D＝N－M，并与生产效率进行比较得出结论。 3.数据分析：将产能缺口阈值D与提前制作数量X进行比较并分析结果。当D－X≥140且D＞0，分析结果为“借调人手”，说明游客对该菜品的需求量极大，且根据实际情况发现提前制作的数量也无法满足条件，考虑在其他岗位借调人手；当70≤D－X＜140且D＞0，分析结果为“提前烧制”，说明可以通过提前制作部分菜品满足游客对于菜品的需求；当D－X＜70或D≤0，分析结果为“实时烧制”，说明可以保持原生产方案不变。This data analysis is based on the business data of traditional cuisine in Taizhou Ancient City. It analyzes the sales volume of traditional cuisine in different time periods, predicts whether restaurants need to prepare dishes in advance by comprehensively considering factors such as time, cost and actual conditions, and quantifies the sales volume in different time periods and the impact of tourists abandoning purchases due to long queues. This data analysis can be applied to multiple scenarios: 1. Staff allocation optimization: decide whether to add staff or equipment based on the comparison of sales volume; 2. Production process management: decide whether to prepare dishes in advance based on sales volume. The goal of this data analysis is to improve the operation and management capabilities of time-honored catering enterprises, so as to cope with the massive consumer groups brought by the rapid development of the cultural tourism industry. It has achieved good results in some pilot catering stores in Taizhou Ancient City. The relevant analysis methods have extensive reference and promotion value in the industry, and can effectively facilitate the digital reform of traditional time-honored catering operations. 1. Data Collection: Collect the previous day's visitor volume I, previous day's regional catering consumption headcount A, dine-in order ratio RO1, takeaway order ratio RO2, demand coefficient KT, current production efficiency M, production loss rate L, and abandonment rate due to takeaway waiting W. 2. Data Calculation: The restaurant customer flow conversion rate RC = A ÷ I; In the order ratio analysis, the dine-in and takeaway proportions are calculated separately. Dine-in tourists can wait for a relatively long time, while takeaway tourists expect fast service. The dine-in and takeaway order ratios are calculated based on the average sales data of the same quarter in one year, with RO1 being 40% and RO2 being 60%. In previous sales data analysis, the order coefficient of dine-in tourists is 1, and that of takeaway tourists is 2; The corresponding demand coefficient KT is selected according to the number of tourists in different time periods and their demand for relevant food, with 0.2 for the morning market period, 0.35 for the lunch hour period, and 0.45 for the dinner hour period. Calculate the hourly demand of tourists for traditional cuisine in different time periods as N = I × RC × (RO1 + RO2 × 2) × KT ÷ 3. Comprehensively consider the impact of the restaurant's current production efficiency M, production loss rate L, and abandonment rate due to takeaway waiting W on production and sales. For example, the production efficiency of Qingdan Yangwei (a traditional Taizhou snack) is 280 pieces per hour. Calculate the number of dishes that need to be prepared in advance as X = I × RC × RO2 × 2 × KT × W × (1 - L). Finally, calculate the production capacity gap threshold D = N - M, and compare it with the production efficiency to draw conclusions. 3. Data Analysis: Compare and analyze the production capacity gap threshold D and the pre-prepared dish quantity X. When D - X ≥ 140 and D > 0, the analysis result is "Staff Secondment": it means that the demand for the dish is extremely high, and the pre-prepared quantity cannot meet the demand according to the actual situation, so staff secondment from other positions should be considered; When 70 ≤ D - X < 140 and D > 0, the analysis result is "Pre-cooking": it means that part of the dishes can be prepared in advance to meet tourists' demand; When D - X < 70 or D ≤ 0, the analysis result is "Real-time Cooking": it means that the original production plan can be maintained.