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Chuck Bartlett

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Spreadsheet & Trust, Oxymoron or Truth?

Posted by Chuck Bartlett on 10/31/17 9:07 AM

According to Microsoft, there are 1.2B (that’s right, B for Billion) Office users today. Of that, roughly 750M use Excel. Wow! That’s a lot of number crunching going on.

Error-Prone 

But what’s even more interesting is that 9 out of 10 (88%) spreadsheets have errors on them – that warrants another Wow! That’s a lot of inaccurate information being used by companies. And depending on the data being reported it could have a significant impact on a company’s regulatory compliance, perceived health not to mention incorrect assumptions being made about strategy, marketing, etc.

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Topics: Performance

Should Restaurant HR Leverage BI?

Posted by Chuck Bartlett on 10/25/17 11:19 AM

Today, for many restaurant companies, the challenge of harnessing the myriad of disparate data generated by the systems (POS, BOH, ERP, etc.) used to operate and manage their businesses is just that, a challenge. And when it comes to the Human Resource (HR) department, well, they're no different - the reason being, data associated with different tasks such as hiring, job satisfaction surveys, training details and performance management reviews all reside in different databases.

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Topics: Restaurant Data Warehouse

Benefits of Consolidating Point of Sale & Back Office Data

Posted by Chuck Bartlett on 8/18/17 2:52 PM

"POS, Meet BOH"

In today’s restaurant space, the business of owning and operating a restaurant is more challenging and competitive than ever before. This means it’s more important than ever to leverage technology to your advantage and no better place to start than using your Point-of-Sale system’s (POS) sales data combined with your Back of House (BOH) to help more tightly control your two biggest controllable expenses – food and labor costs.

Looking more closely, restaurant food & beverage purchases plus labor expenses account for 60 to as much as 68 cents of every dollar in restaurant sales. The combined total is referred to as; “Prime Cost”, and it's at this crossroads where the battle for restaurant profitability takes place. Why, because you have the ability to control these expenses. Unlike your fixed costs (lease, utilities, insurance, etc.), you can directly impact your food cost percentage by more effective purchasing, product handling and menu pricing and your labor with tools to help with allocation, scheduling and overtime reduction/prevention. More on the labor from an earlier series of Blogs.

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Topics: Performance

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