Restaurant Operations Analysis

Objectives:

1.Analyze the restaurant strengths and weaknesses by analysing restaurant menu items and order data.

2.To get valuable insights, by using SQL as my main analysis tool.

Methodology:

Complete data on menu items, prices, and previous customer orders were extracted using SQL queries.

Used JOIN techniques to combine pertinent facts for a comprehensive perspective.

Investigated menu item popularity by running SQL queries to find underperforming and best-selling categories.

Important metrics were computed using aggregation methods and SQL GROUP BY.

Used SQL to identify menu strengths and identify products that have a major revenue-generating impact.

Determine which menu items are less popular and profitable so that you can see where you might make improvements.

INSIGHTS:

• Number of items on the menu: 32 items
• Least and most expensive items on the menu are : lowest price-Edamame 5.00 and highest price-Shrimp Scampi 19.95
• Total dishes are in each category and average price of each category: American 6 10.066667, Asian 8 13.475000, Mexican 9 11.800000, Italian 9 16.750000
• Orders with maximum orders: 2675 , 443, 1957, 3473 , 330, 440, 4305 these order ids having 14 items each
• There are 20 orders having more than 12 items
• Least and most ordered items and the category that belongs to them are: Hamburger- American-622 times is the most ordered and chicken tacos-mexican- 123 times is the least