Replio tells an operator how their stores perform against comparable restaurants. This page documents exactly where that comparison data comes from, how cohorts are built, and the gates that protect every operator's data. Written for the person whose job is to say no.
A curated panel of restaurants that are not Replio customers, tracked from their public Google listings. This is the national baseline behind "how does my store compare."
Nightly snapshots of each customer location's own metrics: rating distribution, 90-day review velocity, response rate, and median response time.
Every location carries cohort dimensions: service model (QSR, fast casual, casual dining, bar and tavern, fine dining), cuisine, drive-thru, metro and state, chain or independent, and volume band. A benchmark always names its cohort, so "top quartile" means top quartile among genuinely comparable stores, not a grab bag.
No network comparison is shown unless the cohort contains at least 5 locations drawn from at least 3 separate accounts. Below the floor, the comparison falls back to a broader cohort or the public reference panel.
If any single account contributes more than 40 percent of a cohort's locations, that cohort is suppressed. A large operator's numbers can never be reverse-engineered by the rest of the cohort.
When a cohort fails a gate, the comparison widens in a fixed order: brand and metro, then category and region, then category national, then all QSR national. It widens rather than weakens: gates apply at every level.
Network benchmarks render as quartile bands or rank-of-N, never as another operator's raw value. There is no view in Replio that displays a specific competitor's number.
Demo and test accounts are excluded by data classification. Multiple records that point at one physical store are deduplicated by canonical place, so no store is ever double-counted in a cohort.
This page is written to be handed to a security review. If your team needs more depth on schema, access controls, or data handling, the founder will get on the call.
Talk to the founder