This project presents an interactive dashboard that uncovers opportunities to increase sales and improve operational efficiency for Plato Pizza using their sales data.
The report answers the following business questions:
- What days and times is the restaurant busiest?
- How many pizzas made during peak periods?
- What are the best and worst selling pizzas?
- What's the average order value?
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Data Cleaning & ETL (Power Query)
- Imported and cleaned raw data
- Converted datatypes, removed duplicates, standardize date and time formats
- Created a black query for date
- Resolved date table into other datetime component parts (month, week, quarter, etc)
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Data Modelling
- Identified ID columns for each table and designated as primary key
- Established table relationships using primary keys
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Data Analysis with DAX and Dashboard Design
- Created DAX measures such as Total Orders, Revenue, Average Order Per Day, Average Order Value, Average Number of Pizzas in an order
- Designed Monthly Sales Trend, KPI Cards, Heatmap (to showcase hourly sales), tables (best and worst performing pizzas)
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Busiest Days and Time: Pizza sales activity peaks midweek, hitting its highest on Friday overall, while Thursday at 1 PM marks the single busiest hour before momentum eases into the weekend.
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How many pizzas made during peak periods? 472 pizzas are made during the busiest hour on Thursday while 3,538 pizzas are made on the busiest day (Friday).
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What are the best and worst selling pizzas?
- Best Selling (Top 3): Thai Chicken Pizza, Barbecue Chicken Pizza, California Chicken Pizza
- Worst Selling (Bottom 3): Spinach Pesto Pizza, Meditteranean Pizza, Spinach Supreme Pizza
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What's the average order value? Average Order Value is 38 US Dollars
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Busiest Day and Time: Fridays and Thursday (1 PM) are critical demand windows. Therefore it is critical to;
- build inventory buffers to high-demand ingredients such as Chickens, Barbecue Sauce, Pizza Dough, Onions, Oil, etc
- align supplier deliveries so that stock arrives fresh before the peak
- reduce preparations for low-demand hours to avoid overstocking perishables
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How many pizzas made during peak periods?
- Ensure ovens and pizza prep stations can handle approximately 500 pizzas per hour.
- Track ingredient usage closely during peak periods to minimize over-prepping while still meeting demand.
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Best & Worst Selling Pizzas
- Prioritize procurement of chicken, barbecue sauce, and Thai spices; these drive the bulk of sales.
- Reduce purchase volumes of spinach, pesto, and Mediterranean specific ingredients to cut waste.
- Monitor promotions on low sellers to see if they shift demand before deciding to phase them out.
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What's the average order value?
- Stock complementary items (drinks, desserts) strategically as they can lift Average Order Value beyond $38 and improve profit.