Describe the specific structured and unstructured data that will be needed to support the KPIs that were identified.

My KPI's are Food Cost, Amount of Dining, Feedback from guests, and number of customers.

1. Food Cost %: The cost of food as a percentage of total food sales is a key performance indicator (KPI) for restaurants. The plan for this is to maintain a food expense percentage under 30%. There must be more than a $7 profit for every supper at this restaurant if it costs $3 to feed the typical customer. The restaurant must make at least $700 in profit for every $1,000 spent. In the long run, this will amount to quite a sum. We'll check in on this every week to see how things are going. The final aim for this key performance indicator is to earn more than $500 per day and more than $3,000 per week. You should expect a turnaround time of 90 days.
2. Amount of Dining: To calculate the number of meals, we tally up the daily dollar amounts spent by our clients. The success of the restaurant's discounts and specials depends on this. Obviously, if you have more money to invest, you'll get greater returns. The plan is to run promotions every day that really bring in consumers. There will be a new daily promotion.
3. Feedback from guests: When patrons provide positive feedback on the restaurant's staff and the overall quality of the service they experienced while eating there, it is an excellent indication of how effectively the establishment and its employees are carrying out their duties. In order to provide an accurate assessment of this, we will utilize a percentage baseline that is at least 75%. It is necessary that 75 completely content customers out of every 100 total customers have provided positive feedback. This will be performed by the wait staff as well as the bar crew, and it will consist of a few questions that are basic in nature and will be regarding the dining experience of the consumer. For this to be successfully finished within the allowed time frame of ninety days, you will need to make certain preparations.
4. # of Customers: To calculate this key performance indicator (KPI), we will add up the total number of diners that came to the restaurant each day. By adding up the numbers at the end of the week or month, the employees will be able to see which days are busier than others. One might draw parallels between this and the offered promotions to show which ones are working and which ones are not. The goal is to reach more than 110 customers per day, 750 people weekly, and 2,600 customers monthly. The time frame will last for a total of three months.