Beyond Demographics: The Value of Capturing Customer Data

Legend has it that a soup salesman named Boulanger opened the first modern restaurant 250 years ago in Paris.  It’s probable that even Monsieur Boulanger responded directly to the preferences of his customers in deciding what soup to put on the menu, hours of operations and how to make sure guests came back. 

Today, thanks to technology, restaurateurs can get a treasure trove of information about who their customers are, and that knowledge can determine success.

What do today’s restaurateurs really need to know about their guests?

The National Restaurant Association (NRA) projects U.S. industry sales of $799 billion by the end of 2017.  The landscape is becoming increasingly more competitive with more than one million restaurant locations currently operating nationwide.

What Boulanger could not have predicted is that in 2017, restaurants would have the ability to gather an ever-increasing amount of information about their customers.  The key is to make that data actually work…