Dave Bennett With prior experience with Dunkin’ Brands and IBM Global Services, Dave Bennett has led Mirus through its formative years and its current growth phase. Dave holds a B.S. in Business Administration and MBA from Northeastern University. www
The array of BI solutions means there is also a variety of pricing options. One expert weighs them.
Any change creates two types of results: those that are intended, and those that are unintended. Cannibalization is an example of an unintended consequence to a change. Here are three ways to effectively analyze the impacts of cannibalization in your restaurants.
If you believe in the Pareto Principle (80/20 rule), you may think that trading off a little accuracy to dramatically reduce costs and effort is a worthwhile exchange.
For data to be available to you whenever you want it, you are probably underestimating the effort required to deliver this.
Before you pass labor issues off to the next guy, you may want to see how labor affects the marketing department's efforts.
As you enter into new relationships with vendors (whether a POS system, a Back Office solution or an Above Store Reporting Tool), be aware that there are a variety of agreement designs that can work both for or against you.
When you zoom out and view your sales metrics by month for the past two or three years you will uncover a pattern of when sales and profits tend to be highest
One expert takes a look at the dollars and cents when it comes to just how much a difference exists between DIY and SaaS solutions.
From preparation to implementation to analyzing the outcome, the process of a promotion has to come full circle in order to make it successful.
The data your restaurants produce will always be able to show you what is going on if you use it properly.
The majority of restaurants have used some type of promotion in order to build revenue, introduce a new product, drive traffic or reward loyal customers. In short, your restaurant business is providing a coupon offer in return for more / specific customer interaction.
Marketing sometimes gets a bad rap as being immeasurable fluff, but no one can argue with marketing built on factual data that can also be measured.
Theft or loss in the restaurant industry is everywhere. Lots of small, cash transactions are one factor that sets the stage for loss.
Dave Bennett discusses alternatives to the standard back-office system.
Some say implementing a back-office system is the most complicated system to deploy in a restaurant company.
We can go on and on debating what is more important, looks or intelligence. But what if we didn't have to?
Stakeholders within restaurant companies of all sizes have begun acknowledging the value of having access to timely, accurate and actionable information. The value promised by implementing a BI /Analytic solution varies based on each company’s goals and objectives
No brand needs every system, but most need most of them, according to Dave Bennett of Mirus.
In order to properly leverage labor allocation, it's important to understand what variables affect cost. Customer demand and employee resources are two main variables.
It's safe to say, the timely collection of relevant, detailed and accurate information is critical to understanding labor costs.
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