Currently available for select engagements

Hire Data Analyst for Restaurants
Senior, direct, no layers

A data analyst for restaurants turns till, booking, and review data into decisions: what to keep, what to drop, when to staff up, and which guests are drifting away.

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15+

Years Experience

100+

Projects Delivered

Countries Served

$25M+

Revenue Enabled

Restaurants — Data Analyst

A senior data analyst for restaurants

A restaurant lives or dies on its margins and its floor. Food cost moves weekly, a no-show table on a Friday night is revenue that never comes back, and delivery apps take a commission on every order while owning the customer relationship. At the same time, guests expect to book in seconds, get answers instantly, and see a menu that is accurate across Google, the website, and the delivery apps.

Most of the fixable loss in a restaurant is operational, not culinary: phones ringing during service, reservation notes that never reach the floor, a website that cannot take a booking, reviews answered late or not at all, and a point-of-sale system that holds useful data nobody ever looks at. The work below is about closing those gaps with systems the team will actually use during a busy service.

A data analyst for restaurants turns till, booking, and review data into decisions: what to keep, what to drop, when to staff up, and which guests are drifting away. Book a free discovery call and we will test the fit before any scope is agreed.

What you get

What this engagement covers for restaurants

Weekly reporting on covers, food cost, and the handful of numbers that actually drive profit here.
Item and offer analysis: what sells, what wastes, and what only looks popular because it is discounted.
Demand patterns by day, hour, and season, so rotas and ordering match reality instead of habit.
Channel analysis: which booking and ordering channels earn their commission, and which only look busy.
Lapsed and repeat guest analysis, so win-back effort goes to guests worth winning back.
A short, plain-language report each week, with one recommended action, not a dashboard nobody opens.

Working in restaurants

Built for how restaurants actually operate

Operations. On the floor, the systems that matter are the point of sale, reservations, the kitchen display, staff scheduling, and inventory. A new tool that ignores any of those, or asks staff to double-enter data during service, will be abandoned within a week. Every engagement below is scoped around the tools already in place and the moments in service where work actually happens.

Tools and systems. Restaurants commonly run Toast or Square for Restaurants at the till, SevenRooms, Resy, or OpenTable for reservations, 7shifts or Deputy for scheduling, and MarketMan or xtraCHEF for inventory and food cost. Delivery runs through DoorDash and Uber Eats, and the website and Google Business Profile are often the first place a new diner checks a menu or opening hours. The job is to connect these pieces so a booking, an order, and a review all land in one place instead of five separate inboxes.

Outcomes. Expect decisions backed by the venue's own numbers: quiet periods staffed sensibly, weak items removed with evidence, and marketing aimed at guests who actually return.

How it works

From kickoff to delivery for restaurants

Agree the five numbers that matter
With the owner, the few metrics that drive decisions here are chosen, and everything else is parked.
Clean the data for those numbers
Till, booking, and review data are checked for gaps and duplicates, and the limits of the data are stated plainly.
Build one weekly report
A single report, tested with the owner for two weeks, replaces ad-hoc spreadsheet digging.
Review actions, not just charts
Each week one action is agreed from the report, and next week checks whether it worked.

Why Omer

Why hire Omer

Senior-only delivery: one person owns the work, its decisions, and its handover, for restaurants specifically.
Built around your existing systems, not a rip-and-replace: the tools your team already trusts stay in place.
Measured on bookings, orders, and hours saved, not on activity reports or vanity metrics.
Plain-language reporting: what was done, what it returned, and what comes next, in terms an owner can act on.
No lock-in theatre: your data, your accounts, and your documentation, handed over properly.

FAQ

Questions, answered

Our data is messy. Is that a problem?

Usually it is normal, and it is stated plainly rather than hidden. The work starts with the slice of data one decision needs, and cleans that, instead of promising a perfect dataset.

Will we get a dashboard?

Only if it will be used. Most owners get more from a short weekly report with one recommended action than from a dashboard they open twice and forget.

Do you work with our existing point-of-sale system?

Yes. Most restaurant work starts from the POS already in place, usually Toast or Square, plus the reservation system and delivery apps. Replacing a working till mid-service is rarely the right first move; connecting and cleaning up what you have usually is.

Will this add work for staff during service?

It should not. Anything that needs double entry during a rush will be dropped by the team, so the scope is designed around the quiet moments: setup before service, close-down, and one weekly review. If a workflow cannot survive a Friday night, it does not ship.

What about delivery apps and their commissions?

Delivery apps are treated as a channel to manage, not a problem to lecture about. The practical levers are a direct ordering or booking path on your own site, accurate menus everywhere so orders do not go wrong, and regulars nudged toward direct orders where the margin is better.

Currently available for select engagements