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
What makes your customers happy when visiting your restaurants, and what keeps them coming back? Is it the quality and taste of the food? Polite and speedy service? Customer fulfillment, or lack of it, will ultimately affect your restaurant business...
Without an EDW, companies are left to manually extract their data from multiple sources that must be compiled into reports and, if necessary, distributed to individuals and departments across the organization.
Like all technology, restaurant app development grows exponentially. But consumers' demands of those apps grows at least as quickly, with diners always seeking more speed, convenience, quality and value.
Like many terms in the restaurant industry, there is some confusion over the term "restaurant management software." In this article, I'd like to briefly discuss why that is, explain what we have learned so far by studying its use in...
In today's highly competitive restaurant space it's more important than ever before to help your team leverage your information to yours and their advantage.
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.