餐桌背后的数字：通过数据驱动的决策提高餐饮盈利能力.pdf

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3、op brandsWhy Revenue Management?Fixed Capacity()Perishable Inventory()Time-varied Demands()Various Customer Price Elasticity()Revenue OptimizationSpaceTimePrice+Arrival Uncertainty()+Duration Uncertainty ()+Hot hour/Cold hour()Key levers of Restaurant RM()+Demand-Based Pricing()+Menu Optimization()+

4、Table Configuration()+Occupancy(%)()+Revenue per space()Space ManagementGroup Size Mix vs.Table Mix Table/Seat Occupancy(%)Table Mix Group size MixMaximize Profitability KPI RevPASH(Revenue per available seat hour)Time ManagementMeal Duration ,Hot hours/Cold hours()Arrival No Show /Walk in MondayTue

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