InetSoft's reporting software features embeddable tables that allow you to sift through complex data at a glance. View the example below to learn more about creating a table with the Style Intelligence solution.
A table is a standard element used in most reports to display data. You can also group the data, and calculate subtotals and grand totals. There are also Crosstab and Section Wizards which provide similar results. Learn the difference between these three and understand when to use each.
To create a report using the Table Wizard, follow the steps below:
1. Choose ‘Table Wizard’. In Step 1, select ‘Order details’ within ‘Orders’. Click ‘Next’ to proceed.
2. In Step 2, you can select detail columns. By default, all the columns from the query are automatically selected. For this example, remove them all. Note that you can also derive new columns from existing columns.
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3. In Step 3, group by ‘Company’ and ‘Product’.
4. In Step 4, select ‘Total’ as a Summary Column and set ‘Sum’ as the
aggregation function.
5. In Step 5, add a condition for “Discount is greater than 0,” and click
‘Append’ to insert the condition.
6. In Step 6, you can add a ranking condition to groups which have been
summarized. Rank the Top 5 Customers by Sum(Total).
7. Click ‘Finish’.
How Does the Head of Food and Beverage Use Ad Hoc Reporting?
The Head of Food and Beverage (F&B) in the hospitality industry can utilize ad hoc reporting as a valuable tool to enhance decision-making, optimize operations, and improve customer satisfaction within their department. Ad hoc reporting refers to the process of creating customized and on-demand reports that address specific questions or scenarios not covered by regular, predefined reports. Here's how the Head of F&B can use ad hoc reporting effectively:
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Menu Optimization: Ad hoc reporting can be used to analyze sales data and customer preferences to optimize the menu offerings. By generating reports that show which dishes are selling well and which are underperforming, the Head of F&B can make informed decisions about menu adjustments, seasonal changes, and promotions.
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Inventory Management: Ad hoc reports can assist in monitoring inventory levels and predicting demand for various ingredients. By analyzing consumption patterns and comparing them to inventory levels, the Head of F&B can avoid stockouts, reduce food wastage, and ensure that the kitchen operates smoothly.
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Special Events and Promotions: When planning special events or promotions, the Head of F&B can create ad hoc reports to analyze past performance and predict potential outcomes. These reports can help in making pricing decisions, allocating resources, and ensuring that the event aligns with customer preferences.
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Customer Insights: Ad hoc reporting can be used to extract insights from customer feedback and reviews. By analyzing customer sentiments and preferences, the Head of F&B can identify areas for improvement, personalize offerings, and create memorable dining experiences.
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Revenue Analysis: Ad hoc reports can provide a deeper understanding of revenue sources. The Head of F&B can analyze revenue breakdowns by meal periods, types of beverages, and other factors. This information can guide decisions related to pricing, staffing, and promotions during specific times of the day.
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Labor Management: Ad hoc reporting can help optimize staffing levels by analyzing historical foot traffic data and correlating it with staffing schedules. This ensures that the right number of staff members are present during peak hours, minimizing operational costs and ensuring quality service.
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Trends and Patterns: By creating ad hoc reports that compare sales data over different time periods, the Head of F&B can identify trends and patterns in customer behavior. This information can be used to anticipate future demand and adjust strategies accordingly.
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Supplier Performance: Ad hoc reports can be generated to assess the performance of food and beverage suppliers. This includes evaluating factors like delivery times, product quality, and pricing. Such reports can guide decisions regarding supplier contracts and partnerships.
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Allergen and Dietary Analysis: Ad hoc reporting can assist in analyzing customer requests and dietary preferences, including allergens and specific dietary requirements. This ensures that the F&B offerings are aligned with a diverse range of customer needs.
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Operational Efficiency: Ad hoc reporting can reveal inefficiencies in F&B operations. For instance, by analyzing wait times, order fulfillment rates, and kitchen workflow, the Head of F&B can identify bottlenecks and streamline processes for better service.
Incorporating ad hoc reporting effectively requires access to robust data analytics tools and systems that allow the Head of F&B to create custom reports easily. Additionally, collaboration with data analysts or IT teams might be necessary to ensure that data is accurate and readily available for analysis.
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