NDUX - the actionable data cockpit

Who is visiting the Hospitality Tech Expo next week? We are waiting for you, at booth K78! Ready to discuss how we can improve the hospitality business, by making operational data accessible for everyone.

We are nominated for Tech Product of the Year 2024! 🎉 We’re excited to share that NDUX has been nominated for Tech Product of the Year! 🎉 This recognition highlights our dedication to create an action-focussed data platform for hospitality and retail, based on Cognitive-psychological principles and Clickstream Engineering. Come celebrate with us at Hospitality Tech Expo on the 15th & 16th of October at the ExCeL, London! Stop by our booth at K78 to say hi and check out the platform, where we show you how to go from classic BI to actionable tools, with simlicity at its core. We can’t wait to see you there! 🙌 If you need tickets, please DM Du Nguyen and he will set you up! #HOSPOTECH24 #HOSPOB2B #HTE24

The strike rate helps you boost your sales and target specific types of customers. Succesfull chains use this popularity metric to launch new products and campaigns, making sure you hit maximum sales with the right products. It's possible to calculate strike rate manually for every item, every day, but at NDUX, we love providing this tool completely automated for you, so that you can focus on taking actions. If you wonder what the Strike rate is or you would love a template or demo, comment "Strike Rate" or contact us.

We're going strong! on 1 day, we launched 9 new locations, who will collect, process and analyse their data 100% automatically via the NDUX 360 platform. What were the main reasons to choose the data cockpit? ✅ No more manual input and searching data in +9 different tools ✅ The data dashboards are simplified and super intuitive ✅ A lot of time is saved and business will go better, now data insights are always available.

Sales forecasting is crucial, for those who want to plan their operations effectively. With years of experience in data analytics & A., discussions with larger groups and our own knowledge on human-data behaviour, we managed to create an easy-to-use sales forecasting tool for managers and c-level. People tend to say they don't know why their operational costs are so high. Well, one of the reasons is because they don't use sales forecasting, which means the preparation is already not done ideally.

Lovely start we have this week. 5 new locations are up and running in the NDUX 360 platform. These restaurants use the 360 platform to monitor their operations and use intuitive data insights to improve and control sales, costs and margins. And yes, tracking customer satisfaction via google reviews is also available for them!

Do you know how to use data and dashboarding in multi-site restaurants? NDUX shares best practices on this topic during an interactive workshop (bring your questions along!), at the Growzer - Your Digital Food & Beverage Manager Grow together event on tuesday 5th of march O'Learys Gent. We'll explain how the biggest brands use dashboards to have full control on their daily labour and foodcost challenges. Here's already 1 take-away: Don't be fooled by nice looking charts and graphics. These are more counterproductive than you would expect. See you there? Registration: https://lnkd.in/e8yPz6Hu Thanks for asking us to share our experiences Frank De Meulder, Sony Van Gasse and Du Nguyen

In the world of hospitality, data isn’t just numbers - it’s the secret sauce to a profitable and succesful business! Operating a restaurant business without data is therefore like sailing without oars. 🚣♂️ Our clients have spilled the beans on 3 major challenges they face in the hospitality industry, and we’re here to guide you through them by providing you with the right crucial data elements! 💪🏻 1. Labour Cost Trim Labour costs are a major expense! A mere 2% increase above planned budget can swallow up €15.000 to €20.000 per venue annually. With data in your apron pocket, you can monitor daily and weekly labour costs to adjust staffing for more efficiency. 🍔 Our advice on the key ingredients to the labour costs? Make sure you have full sight on this data: - Planned hours - Worked hours - Team mix - Productivity - Peak days/hours 2. Food Cost Reduction Consider this: even a modest 1% reduction in food costs for larger restaurant chains (25+ locations) can serve up an extra €250,000 in profit! To achieve this, you’ll need to delve into the details of what’s on the plate. 🍗 Looking for a good recipe to get a good view on your food cost? Add these essential components: - Actual sales - Cost of Goods sold (Cogs) - Foodcost % - Food Waste - Menu pricing Without this data, you are not able to reduce your food cost. The information allows you to track your foodcost and helps you detect the cause of a higher foodcost. Are you overserving or did you just order too much food? 3. Customer Satisfaction Unhappy customers are like burnt toast—nobody wants 'em! They wont return, leading to lower sales but your other costs still remain. That's why it's vital to tackle complaints head-on! 🍽️ Key data ingredients for measuring the customer satisfaction: - Online ratings (google, facebook, Zenchef, …) - NPS (Net Promoter Score) - Customer reviews - Mystery visitor scores - Internal quality audits Let's navigate these challenges together and set sail for a profitable hospitality business! #RestaurantBusiness #Datainsights #Hospitality

Guests hate waiting and a slow service results in lower sales. The "speed of service" Key Performance Indicator (KPI) is therefore crucial (especially in quick-service restaurants!) for a hospitality chain. 💡 Here are 5 important reasons why: 1. Customer Satisfaction Quick-service restaurants are built around the promise of fast and efficient service. Customers visiting SQR’s typically expect their orders to be fulfilled promptly. By monitoring and improving the speed of service, you ensure that customers leave satisfied, enhancing their overall experience and increasing the likelihood of return visits. 2. Operational Efficiency No need to say that efficient service directly impacts the operational efficiency. By measuring the speed of service, you identify bottlenecks in the ordering and fulfillment process, allowing you to make necessary adjustments to streamline operations. Track how optimizing your staffing levels, refining your workflows or investing in technologies can impact your speed of service and lead to better operational efficiency. 3. Revenue Generation Faster service generates a higher revenue. When customers experience shorter wait times, they are more likely to make additional purchases or return for future visits. Moreover, fast service enables restaurants to serve more customers within a given timeframe, maximizing the sales potential on that day. 4. Competitive Advantage It’s a competitve market out there! By providing a fast and efficient service, you differentiate yourself as a quick-service restaurant. When keeping track of the speed of service as a crucial KPI, the consistency of fast service times will retain customers, distinguishing your restaurant from competitors who may have slower service times. 5. Brand Reputation The speed of service has a direct influence on customer’s perception. A reputation for fast and reliable service enhances brand loyalty and positive word-of-mouth recommendations. When service is slow, the chances of getting a bad review increases, which doesn’t quite benefit your reputation. Are you already tracking your speed of service? Feel free to let us know in the comments! #restaurantkpi #data #hospitality #insights

💡 "Worked and planned hours" in the hospitality business typically refers to the comparison between the actual hours employees have worked versus the originally scheduled or planned hours. Here's a breakdown: 💠 Worked Hours: These are the actual hours that employees have spent working during a specific period. It includes the time they spent on various tasks such as serving customers, preparing food, cleaning, and other operational activities. 💠 Planned Hours: These are the hours that were initially scheduled or planned for employees to work during the same period. The planned hours are usually set based on factors such as expected customer demand, business hours, and staffing requirements. Analyzing the "Worked and Planned Hours" provides valuable insights into labor efficiency, helping managers in the hospitality industry to: ✅ Optimize Staffing: Compare the actual workload with the planned schedule to determine if there are overstaffed or understaffed periods. This information helps in making adjustments to optimize labor costs and ensure adequate coverage during peak times. ✅ Budgeting and Cost Control: Evaluate whether the actual labor costs align with the budgeted or planned costs. It allows for better financial management by identifying areas where costs can be controlled or optimized. ✅ Forecasting: combine forecasting with your staff planning and cost management and be prepared to give the best customer service, while maintaining an optimal operational cost. Why are worked and planned hours so important, you ask? Labour is one of the main and important costs a restaurant has. With too many people and working hours, service might be ok but all your margins will evaporate. 💸 When there are not enough resources, costs might be ok but the service might not be as good. Having the right balance between hours, costs and customer service is key to make a restaurant succesful. Require some help transforming your worked and planned hours into actionable insights? Don't hesitate to contact us! #hospitality #dataanalysis #performance