Abstract
An important task for restaurant managers is the prediction of customer behaviors. A restaurant manager must predict the number of customers coming in several days in advance and prepare foods based on the estimated sales quantities of their products. Based on those estimations, the manager’s most important job is purchasing foods and ingredients and preparing for the necessary staff members in advance. However, the job is not always easy for several reasons. An important task for restaurant managers is the prediction of customer behaviors. A restaurant manager must predict the number of customers coming in several days in advance and prepare foods based on the estimated sales quantities of their products. Based on those estimations, the manager’s most important job is purchasing foods and ingredients and preparing for the necessary staff members in advance. However, the job is not always easy for several reasons. This chapter discusses the problem structure of restaurant management related to customer behaviors. Then it presents some research examples for demand forecasting and menu design through analysis of customer behaviors using big data. Moreover, it describes the customer satisfaction mechanism based on survey data and presents discussion of how service productivity can be enhanced based on customer behavior characteristics.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
J.T. Bowen, A.J. Morris, Menu design: can menus sell. Int. J. Contemp. Hospital. Manage. 7(4), 4–9 (1995)
A. Lasek, N. Cercone, J. Saunders, Restaurant sales and customer demand forecasting: literature survey and categorization of methods, in Smart City 360° (pp. 479–491). Springer, Cham (2016)
T. Shimmura, T. Takenaka, Improving restaurant operations through service engineering, in International Conference on Advanced in Production Management Systems (APMS), June, Norway (2011)
T. Takenaka, H. Koshiba, Y. Motomura, Development strategy of service engineering for retail and restaurant services, in Y. Shimomura and K. Kimita, (Eds.) Proceedings of CIRP-IPS2-2012 the Philosopher’s Stone for Sustainability, Springer, Berlin, Heidelberg, pp. 121–124 (2013)
T. Takenaka, T. Ishigaki, T. Motomura Practical and interactive demand forecasting method for retail and restaurant services, in Proceedings of International Conference on Advances in Production Management Systems (APMS), June, Norway (2011)
T. Takenaka, T. Shimmura, Customer behavior in restaurant (Chapter 3.3), in book (in Japanese), Eds, M. Kitajima, K. Naito, Science of consumer behavior (消費者行動の科学), Tokyo Denki University Press, Tokyo, Japan (2010)
T. Takenaka, H. Koshiba, Y. Motomura, Computational modeling of real-world services for a co-creative society (Proceedings of International Conference on Human Side of Service Engineering, August, USA, 2012), pp. 5098–5106
T. Tanizaki, T. Hoshino, T. Shimmura, T. Takenaka, Demand forecasting in restaurants using machine learning and statistical analysis. Proc. CIRP 79, 679–683 (2019)
S.S. Yang, Eye movements on restaurant menus: a revisitation on gaze motion and consumer scanpaths. Int. J. Hospital. Manag. 31(3), 1021–1029 (2012)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Singapore Pte Ltd.
About this chapter
Cite this chapter
Takenaka, T. (2020). Analysis and Prediction of Customer Behaviors for Restaurant Management. In: Shimmura, T., Nonaka, T., Kunieda, S. (eds) Service Engineering for Gastronomic Sciences. Springer, Singapore. https://doi.org/10.1007/978-981-15-5321-9_2
Download citation
DOI: https://doi.org/10.1007/978-981-15-5321-9_2
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-15-5320-2
Online ISBN: 978-981-15-5321-9
eBook Packages: Business and ManagementBusiness and Management (R0)