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Restaurant CTO Challenge: How to Monitor Labor Data

Posted by Kira on 12/15/17 10:48 AM

The CTO Challenge: Labor

One of the many challenges of the restaurant CTO is to implement a reporting solution that can help lower labor costs and maximize profits. They’re tasked with integrating the latest technology, seeking the right platforms for their structure, drive success and create a competitive lead. The days of Excel spreadsheets are numbered. Ultimately, the CTO needs to find and recommend a platform that will aid restaurant executives in making the best decisions in operations and finance and developing strategies that provide a significant ROI. The CTO’s research and definitive recommendation of the suitable reporting tool are vital and can affect the productivity (or lack thereof) of all departments.

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Topics: Restaurant Data Warehouse, Restaurant IT

Restaurant Sales & Traffic pick up momentum

Posted by Dave Bennett on 12/13/17 9:05 AM

Much has been written over the past two years about the dismal pattern of same store sales and traffic for restaurants. Traffic has been negative throughout that period, and sales have rarely been positive and only when restaurants increase prices.

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Topics: Restaurant Profit, Mirus Updates, Restaurant Operations, Restaurant Performance

Analyzing Restaurant Profits

Posted by Dave Bennett on 12/12/17 10:33 AM

Analyzing Restaurant Profits

Restaurants are changing the way they analyze profits and performance. New techniques for examining data are being used. New metrics are being calculated. And perhaps the most important change is the amount of data being examined every day, and throughout the day in some cases.

Historically, restaurants reported highly summarized data each day to manage the business. Sales for Lunch or Dinner, or sales mix for a day or week, or labor dollars as a percent of sales for the day are typical examples. Summarized data can mask operational issues, and it limits the depth of performance analysis you can conduct. For example, a daily labor metric could hide the fact that there were hours where too many employees were on the clock while at different times of the day staffing was insufficient to service customer demand.

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Topics: Restaurant Profit

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