G.6The Regulars' List and the Year 0 Baseline

The list counts names, and the grades count orders, not plates. At the typical tendered stall about 720 orders a week go out; a regular is taken to order 1.5 times a week, and a healthy base is 35% of orders from regulars, about 168 names. Every number in this section is an Assumption until the Year 0 baseline replaces it.

G.6.1Orders, thresholds and the healthy base

A stall is listed at Bronze with 20 names, and rises to Silver at 50 names or 10% of orders, Gold at 100 names or 20% of orders, Platinum at 250 names or 50% of orders, whichever comes first. Regulars to reach each grade, by stall and by dish type; an asterisk marks a tier reached by share before count. The last two columns are the healthy base at one and two orders a week. g6-regulars.csv g6-tiers.csv

G.6.2The baseline: who is counted, and how

Before each pilot centre opens, the listening teams run a two-week till count at every consenting stall: an opening interview, two check-ins and a closing interview, 3 hours a stall at $50 an hour, with $20 of tally sheets, and a data assistant a month for about every 80 stalls at $4,000. It is costed at every cooked-food stall as a ceiling, so the samples below are the most the count can reach. g6-baseline.csv

It publishes distributions, never one stall's figures, and never a share of orders for any stall. g6-publishes.csv