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

Restaurant analytics: What should you expect to pay?

The array of BI solutions means there is also a variety of pricing options. One expert weighs them.

3 ways to measure cannibalization

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.

Can being 'too accurate' hurt your business?

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.

Why is good data so hard to find?

For data to be available to you whenever you want it, you are probably underestimating the effort required to deliver this.

Labor issues: Why your brilliant marketing efforts are failing

Before you pass labor issues off to the next guy, you may want to see how labor affects the marketing department's efforts.

3 ways your tech provider is taking advantage of you

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.

Identifying profit patterns can help restaurants improve operations

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

Calculating the cost of DIY vs third-party SaaS solutions

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.

Is your restaurant marketing working?

From preparation to implementation to analyzing the outcome, the process of a promotion has to come full circle in order to make it successful.

5 labor alerts every restaurant manager should receive

The data your restaurants produce will always be able to show you what is going on if you use it properly.

Are your promos being used to commit fraud?

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.

How using customer data will make you a better marketer

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.

Why restaurant manager theft needs to be discussed

Theft or loss in the restaurant industry is everywhere. Lots of small, cash transactions are one factor that sets the stage for loss.

How to use data to control food costs (Part 2)

Dave Bennett discusses alternatives to the standard back-office system.

How to use tech to control food costs (Part 1)

Some say implementing a back-office system is the most complicated system to deploy in a restaurant company.

Restaurant Analytics: Brains vs. Beauty

We can go on and on debating what is more important, looks or intelligence. But what if we didn't have to?

Knowing the pros and cons of DIY data warehouse, BI solutions

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

How many software solutions does your restaurant need?

No brand needs every system, but most need most of them, according to Dave Bennett of Mirus.

How to control labor cost using restaurant labor Allocation: Part 2

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.

Why calculating restaurant labor as percentage of sales is foolish: Part 1

It's safe to say, the timely collection of relevant, detailed and accurate information is critical to understanding labor costs.

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