Document Type

Article

Publication Date

8-1-2013

Abstract

An analysis of seven years of monthly charge-card sales and tip data from a multi-regional restaurant chain in the United States found that tip percentages predicted food sales in the following month. Thus, restaurant executives, managers, and owners are encouraged to add tip percentages to their sales forecasting models.

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Required Publisher Statement
© Cornell University. This report may not be reproduced or distributed without the express permission of the publisher

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