Riyaaz Amlani, CEO of Impresario Hospitality (Social, Smoke House Deli), discusses how his restaurants use in-store camera technology to optimize seating layouts and analyze customer flows.
“We use our cameras to do table heat mapping. We've, so so for example, we like to see which are the tables that people like to sit at, which are the tables that get filled first. Our camera technologies are helping us do that.”
quote is from the automated transcript, cleaned for reading:
filler sounds and stutters are removed, nothing is rephrased. names can be misheard
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More from Riyaaz Amlani
Opinion
Amlani: Nobody Makes Money in the Cloud Kitchen Business
“Nobody's making money in cloud kitchen business.”
Amlani: 12% is the Maximum Sustainable Restaurant Delivery Commission Rate
“I think there's only sustainable delivery commission that is payable is 12%. You can't pay a single rupee more than that. However, now the norm is 24 to 28%. They're signing up people at 24 and 28%.”
Amlani: Aggregator Fees and Platform Discounts Consume 55% of Order Value
“You've not just got your delivery costs, you've got your discovery costs, which means that you're paying To be visible in a carousel, you're paying to be visible in one of those collections. I think that they would easily spend about 12% more on that. So you'r…”
Amlani: Delivery Platforms Lose 5,000 Restaurants Weekly But Gain 6,000
“And what they have seen is that for every 5000 restaurants that come off their platform every week, they get another 6000 restaurants coming in there still.”
Amlani: Cloud Kitchen Mortality Rates Are Twice as High as Restaurants
“For the average, if what you think it mortality rates in the restaurant businesses are high, the mortality rates in the cloud kitchen business are twice as high because you, the data which we've seen, I said. 5000 restaurants a month are going off platforms.”
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