Retailers often analyse the typical customer 'basket' size and composition. Did they buy just one sweater, or add accessories and a t-shirt? How many grocery or hardware items did they choose?
The restaurateur or bar manager would be asking: how many items do lunch customers buy? What else do morning coffee drinkers order, or red-wine drinkers (mineral water if the servers are awake)? What beverages were ordered with tapas, or pasta?
Per-head spend is the most common view of purchasing behaviour, but 'basket' analysis repays attention. A recent dissection with a client showed how many diners ordered only 2 items (most ordered nothing after the main course) and how many lunch customers did not order a beverage. Grab a pile of dockets from a typical day, and look for ordering patterns. The results may surprise you...
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