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Dave

With more than 30 years of experience in the restaurant and technology industries, Dave has deftly steered Mirus through its formative years as well as into its current growth phase. Prior to joining Mirus in 2000, Dave delivered more than $500 million in large-scale information services contracts for IBM Global Services. In addition, he previously served as the vice president for information services for the now Dunkin’ Brands, where he managed the information strategies and policies of more than 5,000 Baskin-Robbins and Dunkin’ Donuts locations. Dave holds a B.S. in Business Administration and MBA from Northeastern University.
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Recent Posts

Questions To Ask Before Implementing Food Delivery

Posted by Dave

Is Food Delievery Right For Your Restaurant Business?

No topic is hotter in the restaurant space than delivery today. An amazing shift is taking place where customers want their favorite food, and not just pizza, delivered wherever and whenever. For me, delivery became a new reality and not just a fad when I saw McDonald's advertising during the recent World Cup matches that they would now be delivering food. This was no longer a test in a few US markets but now ready for prime time by a heavy hitter in the QSR realm.

There are people projecting that delivery will do to restaurants what Amazon did to retail. I think it is too early to tell for sure, and caution is wise. Nonetheless, I am seeing many restaurant companies testing delivery in select markets and many more are discussing it. However, before you make the decision to plunge into this new channel, there are a few questions you should ask yourself. 

Whose Customer Is It?

How are your customers going to request a delivery? Will you hire your own drivers and create your own e-commerce website, or will you use a third-party delivery service? The first option will take more time and money before you can start comparing to a 3rd party option. But, which alternative do your customers prefer?

Examples of restaurants who have built their own platforms include Panera and Domino's, and both efforts are considered successful, albeit expensive. It's simple, the customer goes to the brand website and orders. An upside to this approach is your customer sees only what you want them to see and their experience is directly connected to your brand. Another plus for this option is the ability to add other programs and services beyond ordering, such as loyalty and payment.

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Topics: Restaurant Profit, Restaurant Operations

Restaurant SaaS: Client's Rights

Posted by Dave

Treating Customers Right

Restaurant operators are great customers; however, there are some Software-as-a-Service (SaaS) vendors that are notorious for not treating them well. Change is accelerating in the restaurant business, as well as in the software solutions used by restaurants. Over the past decade, the way operators buy and access their software has changed.

Previously, a perpetual license model was used where the operator paid upfront for the software and had to keep it up and running themselves. Today, a subscription model is used where the software is hosted in the cloud and the operator pays one monthly fee for both the access to the software and the costs for keeping it running.

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Topics: Restaurant IT

Mirus Index: Restaurant Sales Rise In 2018

Posted by Dave

Improving Sales

As we head towards the end of the second quarter, it appears that restaurant sales are moving in a positive direction. Unless something dramatic occurs in the next two weeks, June will finish the first half of the year with 5 months of positive sales growth - only February has been negative this year. The current year to date Same Store Sales, as measured by the Mirus Index, is up 0.62%. Not huge, but at least positive, and the trend is improving. Same Store Sales for Q2 is up 0.82% so far and is up 1.8% for the first twelve days in June.

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Topics: Restaurant Profit, Restaurant Performance

3 Keys To Analyze Promotions For Counter Service Restaurants

Posted by Dave

Menu changes occur all the time in the restaurant business. You might add an item or two, change the price of existing items, run a promotion, or limited time offer. All of these actions generate, hopefully, the consequences you intended. But, most of the time those actions cause other changes you did not expect. These are the unintended consequences. In this post, we give you three important things to consider when evaluating the effectiveness of a promotion.

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Topics: Restaurant Performance

What Comes First: Smart Data or Smart People?

Posted by Dave

What Comes First?

Determining the reason why two restaurant reporting numbers are different can be a real challenge, like the chicken or the egg. In this era of big data, many restaurant companies are racing to improve their use and comprehension of the data they have locked up in their system silos. But, the question for this post is: Does data make people smarter or is it the other way around?

In 2017, same-store sales of all restaurants fell by -1.1% according to TD2NK and their Black Box Intelligence index. This index is computed on data from 30,000 restaurants, so it is a pretty good aggregation of data - about 5% of the restaurant industry. In this population, I think it is fair to say that some of the companies use their data aggressively and some do not.

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Topics: Restaurant Performance

Analyzing Restaurant Profits

Posted by Dave

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

5 Hassles Every Report Writer Goes Through

Posted by Dave

Why is it difficult to find and organize reporting data?

All you want is a factual answer to an important question you have about the business. It may take hours or days of labor to get all of the data put together properly. But you need to make a critical decision and you need the data to figure out the best course of action. To make matters worse, if you need to the data refreshed again in six weeks, it will take just as long to compile the data.

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Topics: Performance

Restaurants see an Increase in Same Store Sales

Posted by Dave

For the past year, reports have been consistently detailing the decline in restaurant same store sales. Mirus reporting clients, as a group, have not suffered this fate.

Mirus Index is a same store sales performance benchmark of all the restaurant companies who use Mirus reporting solutions. For the past eight years we have routinely compared the Mirus Index against the more popular indices published by companies like Black Box Intelligence, MillerPulse, Restaurant Research, and others.

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Topics: Restaurant Profit

Multi-Unit Restaurants: 3 Ways to Measure Cannibalization

Posted by Dave

Change Happens...

Menu changes occur all the time in restaurants. Sometimes it is a price change; sometimes it is a limited time offer. There are lots of reasons for changing your menu. Think of a menu change as an avenue to stimulating your customers. By making the change, you are hoping to achieve a particular outcome; for example, selling more of a menu item or making more money selling the menu items you already sell.

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Topics: Restaurant Profit

Restaurants sell more using Mirus

Posted by Dave


Measuring success or failure of a system that improves decision making is challenging in many respects. But, the Same Store Sales (SSS) metric can be useful, especially when applied to a long period of time, and across thousands of restaurants. SSS is caluclated as a percentage change from last year to this year, and only uses locations that are open for both years.

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Topics: Restaurant Profit, Restaurant Marketing, Restaurant Operations, Restaurant Finance, Restaurant Performance, Performance

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