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
Defining technographic dataset standards
What types of software can Restaurantology track?