Common terms you might see as you're working in Restaurantology's database
Defining firmographic dataset standards
What is a restaurant, what isn't, and how Restaurantology formulates its unit counts
What a restaurant is known for, from soup to nuts
From quick and counter to seated and casual, with everything in between
How much you can expect to spend, from $ to $$$$
The importance of differentiating a brand from an LLC
Mapping a top-down ownership hierarchy to organize the chaos
Our multi-level approach to segmenting the industry from "mom-and-pops" to national brands
Using a bottoms-up approach to organizing the restaurant industry into sensible parts
How Restaurantology verifies and calculates unit growth over time.
How does Restaurantology calculate growth and decline trends?
Defining technographic dataset standards
What types of software can Restaurantology track?