水果类菜品预订偏好数据

水果类菜品预订偏好数据对于餐饮企业及其供应链管理至关重要。首先，这些数据使企业能够识别顾客对各类水果菜品（如水果沙拉、水果甜品等）的偏好，从而优化水果菜品的菜单设置，满足市场需求，提升顾客满意度。其次，通过分析预订率及其变化，企业能够预测特定水果食材的需求趋势，进而调整采购计划，减少库存积压和浪费，提高库存管理效率。此外，预订偏好数据还能为营销活动提供依据，比如通过推广高预订率的水果菜品来增加销量，或通过特价优惠来提升低预订率水果菜品的吸引力。1.数据抽取和预处理：（1）从公司订单系统抽取水果类菜品的预订数据，包括菜品名称、菜品代号、预订单号、预订日期、预订时间、预订数量。（2）通过数据清洗去除无效或错误记录，确保数据质量。 2.计算本菜品近30日及近30-60日间的预订率：（1）基于历史数据，利用SUM函数计算所有水果类菜品近30日及近30-60日间的预订总数量。（2）使用SUMIFS函数计算本菜品近30日及近30-60日间的预订总数量。（3）本菜品近30日预订率=本菜品近30日预订总数量/所有水果类菜品近30日预订总数量×100%；本菜品近30-60日间的预订率=本菜品近30-60日间的预订总数量/所有水果类菜品近30-60日间的预订总数量×100%。 3.输出近30日预订率排前三的水果类菜品：使用数据透视表对历史积累的预订率数据进行汇总和排序，使用RANK函数筛选出预订率最高的前三名菜品并进行可视化输出。 4.计算本菜品预订率变化值：本菜品预订率变化值=本菜品近30日预订率-本菜品近30-60日间的预订率。 6.本菜品预订偏好趋势判断：若变化值＞0，则为“偏好提升”，若变化值＜0，则为“偏好下降”，若变化值＝0，则为“偏好不变”。Data on booking preferences for fruit-based dishes is crucial for catering enterprises and their supply chain management. First, such data enables enterprises to identify customer preferences for various fruit-based dishes (e.g., fruit salads, fruit desserts, etc.), thereby optimizing the menu setup of fruit-based dishes, meeting market demand, and improving customer satisfaction. Second, by analyzing booking rates and their changes, enterprises can predict demand trends for specific fruit ingredients, adjust procurement plans accordingly, reduce overstock and waste, and improve inventory management efficiency. Additionally, booking preference data can also provide a basis for marketing campaigns: for example, increasing sales by promoting fruit-based dishes with high booking rates, or enhancing the attractiveness of fruit-based dishes with low booking rates through special offers. 1. Data Extraction and Preprocessing: (1) Extract booking data for fruit-based dishes from the company’s order system, including dish name, dish code, booking order number, booking date, booking time, and booking quantity. (2) Remove invalid or erroneous records through data cleaning to ensure data quality. 2. Calculation of Booking Rates for the Target Dish in the Past 30 Days and the Period from 30 to 60 Days Ago: (1) Based on historical data, use the SUM function to calculate the total booking quantity of all fruit-based dishes in the past 30 days and the period from 30 to 60 days ago. (2) Use the SUMIFS function to calculate the total booking quantity of the target dish in the past 30 days and the period from 30 to 60 days ago. (3) Booking rate of the target dish in the past 30 days = (Total booking quantity of the target dish in the past 30 days / Total booking quantity of all fruit-based dishes in the past 30 days) × 100%; Booking rate of the target dish in the period from 30 to 60 days ago = (Total booking quantity of the target dish in the period from 30 to 60 days ago / Total booking quantity of all fruit-based dishes in the period from 30 to 60 days ago) × 100%. 3. Output of the Top 3 Fruit-Based Dishes by Booking Rate in the Past 30 Days: Use a pivot table to summarize and sort the historically accumulated booking rate data, and use the RANK function to filter the top three dishes with the highest booking rates and output the results visually. 4. Calculation of Booking Rate Change Value for the Target Dish: Booking rate change value of the target dish = Booking rate of the target dish in the past 30 days - Booking rate of the target dish in the period from 30 to 60 days ago. 6. Judgment of Booking Preference Trend for the Target Dish: If the change value > 0, it is "Preference Improvement"; if the change value < 0, it is "Preference Decline"; if the change value = 0, it is "Preference Unchanged".

搜集汇总

数据集介绍

特点

水果类菜品预订偏好数据是一个包含669条记录的企业数据集，每日更新，用于分析顾客对水果类菜品的预订偏好。数据集包含菜品名称、预订日期、预订数量等字段，通过计算预订率和偏好趋势，帮助餐饮企业优化菜单、管理库存和制定营销策略。