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- Restaurantology glossary
Restaurantology glossary
Common terms you might see as you're working in Restaurantology's database
Written by Grant Gadoci
Firmographic Insights
Defining firmographic dataset standards
Updated over a week ago
Unit Definition
What is a restaurant, what isn't, and how Restaurantology formulates its unit counts
Updated over a week ago
Categories
What a restaurant is known for, from soup to nuts
Updated over a week ago
Service Type
From quick and counter to seated and casual, with everything in between
Updated over a week ago
Price Range
How much you can expect to spend, from $ to $$$$
Updated over a week ago
Concepts and Companies
The importance of differentiating a brand from an LLC
Updated over a week ago
Ownership and Franchises
Mapping a top-down ownership hierarchy to organize the chaos
Updated over a week ago
Market Segmentation
Our multi-level approach to segmenting the industry from "mom-and-pops" to national brands
Updated over a week ago
Territory Insights
Using a bottoms-up approach to organizing the restaurant industry into sensible parts
Updated over a week ago
Points of Interest (POIs)
Updated over a week ago
Unit growth
How Restaurantology verifies and calculates unit growth over time.
Updated over a week ago
Historical closures
Updated over a week ago
Trend Insights via Inferred Status
How does Restaurantology calculate growth and decline trends?
Updated over a week ago
Technographic Insights
Defining technographic dataset standards
Updated over a week ago
Restaurantology Technographic Catalog
What types of software can Restaurantology track?
Updated over a week ago
Understanding data disambiguation in Restaurantology
Updated over a week ago
