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The big data increases customer participation and restaurant growth


The catering sector is facing difficult challenges: the less loyalty of young customers, the invasion of the powers of the restaurant the giants of trade and technology, Y the large number of establishments competing by grab a portion of the cake.

Thus, not surprising that in an attempt to differentiate, improve user experience and increase its turnover, restaurants resorting to new technologies.

There are many technological innovations in restoring the environment that can provide the owner with a competitive advantage: POS terminals for self, the management system client relations, the distribution of food delivered by autonomous vehicles, And a long etcetera. These developments also found the big data the macrodatos, the databases of enormous dimensions that collect all information obtained in the restaurant and that from external measurements (traffic, weather, job, schedules of nearby businesses, etc).

According New Gen Apps, a business data analysis providing solutions for restaurants, There are several ways in which this information can be put in value: ultrapersonalización, campaigns marketing greatest impact, sentiment analysis and automatic extraction feedback, predictive analysis, improvement in service drive-thru Y takeaway, and many more.

To start optimizing the restaurant, its mode of operation, the services and items offered, First you have to have a large volume of data. In order to create our big data particularly we must consider the different points where our interaction with customers generates information: orders placed at the point of sale terminal, Reservations made in a app mobile, reviews posted on our profiles online, Comments left on social networks, payment methods, time of arrival and departure, etc.

Every little bit of information counts. But not all of them have the same weight in the system. A common mistake is reading too much into a tiny fragment, while a plethora of other tiny contributions go unnoticed. Not to be frustrated reading negative opinions on our local. It is necessary to defend the reputation of our business swashbuckling when a visitor has suffered a bad experience. These behaviors only lead us to appear on any holder of a magazine page or restoration specialist, and not always with good words. What you need to do is embrace and interpret that information to improve our local.

A job you can manually have a terrible negative effect on our mood. Reviews online are gaunt and fierce. Luckily for these comments integrate all our files for big data, We can make use of tools for natural language processing. A) Yes, the process is automated and is much more bearable.

Sentiment analysis is directly related to user experience and the quality of services provided by the restaurant. With this technique we can detect what our strengths are, and what are those on which we have to work even.

With a better understanding of how we perceive our clientele can be made campaigns marketing more effective, that appeal directly to the values ​​associated with our brand and resonate strongly with customers or occasional semirrecurrente.

In the same way, It can design a system of customer loyalty more value to the user when you know which are the qualities of our business that arouse greater appreciation for our visitors.

Rewards programs being one of the hot topics 2019, it is clear that the potential of macrodatos it is impossible to dismiss. If you do not have an information base and, It should undertake technological renovation required to have macrodata as soon as possible.

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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