Since 1986, Pret A Manager restaurants have proudly provided handmade, natural food prepared each day in the kitchens attached to every store.
Pimm-Smith explained that the company is working on three main initiatives. He started by emphasizing the critical importance of what he called “boring reporting”:
The company uses SAP WebIntelligence to deliver real-time sales performance figures directly to front-line employees on mobile devices. For example, operations managers can access maps with the live status of stores, showing up-to-the minute sales compared to the prior day or week, and drill down to see detailed sales for every item.
Store managers also get a full profit and loss report for every shop as soon as they close their day, and a detailed financial breakdown for the week’s operations. This helps them quickly identify potential areas of concern and fix them before they become real problems.
The second analytics initiative is a new predictive analytics project, aided by SAP consulting partner itelligence.
Traditionally, the morning production at each Pret store aims to create roughly 60% of the salads, sandwiches, and soup that will be needed for the day. The remaining 40% is freshly-made during the afternoon, based on demand. This helps ensure that customers get the products they want while minimizing waste — but the process requires deep expertise from the store managers to manage the production of the right quantities of food at just the right time.
The company is now turning to SAP Predictive Analytics to operationalize the process.;