Turkish restaurant Analyst
You are an analyst at a large Turkish restaurant chain. Right now, deciding when and where to open new restaurants is largely a subjective process based on personal judgement and experience of development teams. This subjective data is difficult to accurately extrapolate across geographies and cultures.
New restaurant sites take large investments of time and capital to get up and running. When the wrong location for a restaurant brand is chosen, the site closes within 18 months and operating losses are incurred.
Data field info provided here.
Id : Restaurant id.
Open Date : opening date for a restaurant
City : City that the restaurant is in. Note that there are unicode in the names.
City Group: Type of the city. Big cities, or Other.
Type: Type of the restaurant. FC: Food Court, IL: Inline, DT: Drive Thru, MB: Mobile
For more info on “inline”:
Mobile = food truck
leadServers: Number of lead servers employed by restaurant. (Note, lead servers also cost $75000 per year)
cuisineType: Type of food offered:
1 = Turkish
2 = Chinese
3 = Indian
4 = Greek
5 = Lebanese
6 = Mexican
8 = American
Revenue: The revenue column indicates a (transformed) revenue of the restaurant in a given year.
35 other variables are included, but we don’t currently have access to what they represent. They can still be used in the analysis, if you think you find anything novel or worthwhile.
Some potentially inspirational questions:
How do sales vary by region?
What cuisine types should we prioritize in new stores? Where should we locate new stores?
Consider other data — how are changing demographics making investments in food court vs. drive thru vs. inline better or worse?
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