Imagine this scenario: A dinner guest to The Cheesecake Factory in Louisville, Ky. informs his waiter about some funky tasting ketchup. Simultaneously, across the country in Palo Alto, Calif., a customer complains about the color and consistency of the ketchup on his burger.
Are these two scenarios related and potentially linked back to a bad batch from a supplier? And if so, will The Cheesecake Factory be able to prevent such incidences from occurring?
“You need to take structured data like a restaurant’s location and combine it with unstructured data like the color of the mustard or taste of the ketchup,” said Paul Chang, a program director for the consumer products team at IBM.
For restaurant chains with dozens of locations and hundreds of suppliers, it’s a near impossible task to maintain the consistency of ingredients. One screw up from a supplier and they risk unhappy customers, or worse still, a rogue meatball infected with horse meat