Mirus Reporter

This is the third entry in a series of blogs designed to evaluate the pros and cons of two approaches to restaurant performance management.  In the previous entries we defined the terms Above Store Reporting and Enterprise Data Warehousing (EDW).

Both methods are appropriate for restaurant companies, and the best fit for any individual company depends on that organization’s culture and how much they drive the business based on data.

This is the first of a series of posts on the topic of restaurant food costing and perpetual inventory systems, which in most cases are two parts of a typical restaurant back office (BOH) system.  I'd like to collect your input on today's question:

In my last blog I explained the daily activities of an Above Store Reporting System, and the operational characteristics that define this style of restaurant performance management. In this entry, I will define an alternative approach to measuring the performance of your restaurants - Enterprise Data Warehousing (EDW).

The Evolution of Restaurant Performance Management: A three part series detailing Above Store Reporting (ASR), Enterprise Data Warehousing (EDW), the differences between the two and the future of Restaurant Performance Management.

In the restaurant industry, measuring restaurant profit margin preceded computers, both inside the restaurant and up the chain of command. Forms and slips of paper were used to record important financial and operational data and were snail-mailed to headquarters before the days of fax and Internet. With computers, the paper forms were replaced with screens to capture the data, or it was taken directly from the Point of Sale (POS) or back of house (BOH) system and sent to headquarters.