Omelet Toppings from Beginning of 2005 Get-Together
In order to serve you (omelets) better, we have compiled the following statistics from the Beginning of 2005 Get-Together held on January 2.
Assumptions:
- Each topping was given an equal weight.
- Omelets shared by couples counted as one omelet.
- The omelet chef's own omelet was included in the distribution with equal weight compared to the others.
The following toppings were ordered:
| Topping | Requests | Total % |
| Cheese | 19 | 28% |
| Ham | 14 | 49% |
| Tomato | 11 | 66% |
| Spinach | 9 | 79% |
| Scallions | 7 | 90% |
| Mushrooms | 6 | 99% |
| Apples | 1 | 100% |
| TOTAL | 67 | |
| Number of Omelets Made | 20 | |
This Pareto chart graphically illustrates the distribution of toppings.
Lessons Learned:
- The most-requested omelet topping is cheese. We can best improve the perceived quality the omelet for the greatest number of customers by focusing on the quality and quantity of the cheese (and, of course, eggs), followed by ham, tomato, and the rest.
- Apples an interesting choice for an omelet topping; nonetheless, they are a marginal contributor to the bottom line. At worst, we can use rotten apples next year and hardly anyone will notice.
- You can take the boy out of engineering, but you can't take the engineer out of the boy.
- I have way too much time on my hands!
Thanks to Andy and Brenda for hosting the get-together. See you all soon!
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