Mirus Reporter

Loss of any kind is a sensitive subject. In this week’s post, I had the opportunity to pick the brain of a MIRUS client who deals exclusively with loss on a daily basis. I had the pleasure of meeting him in Las Vegas for the annual MIRUS User Conference and he offered up his time to participate in a QA.

Mike Scafidi knows about loss. He has made it his career since the early 90s. Mike has helped prevent loss for big brands, such as: Macy's, Toys R Us/Kids R Us, Marshalls and PetSmart. For the past four years, Mike has dedicated his time to loss prevention for Uno Chicago Grill. Three of those four years have been spent using the MIRUS Enterprise solution for restaurant reporting and analysis. Mike uses the software for fraud detection and loss prevention, specifically.

"Big data? Big whoop... I want my data Smart" - Said everyone, ever...*

The current trends suggest that big data analytics is the direction businesses need to go in order to become more predictable and more profitable. For some companies, that will be a true statement. There’s no doubt that companies who are data driven are more successful at analyzing their business.

For the past couple months, we have discussed on multiple occasions how tight the margins are within the restaurant industry. We’ve posted 4 areas you care most about and how promotion analysis is just one piece of the puzzle where focus should be placed throughout the entire company; not just in Marketing. Furthermore, we have also talked about customer satisfaction and how important it is to analyze ordering trends using restaurant BI solutions. You can see where I am going with this, per the title of this post. Let’s dive into how customer satisfaction can impact net revenue.

Whether you own one restaurant or 100 there's no eluding the fact that at some point you have been stolen from. It may have been a lot or a little but your employees who handle food and money day in and day out have either purposefully or accidentally stolen from you. (Who am I kidding, 99.9% of the time it was on purpose and chances are multiple people conspired in it...)

In conjunction with HT Magazine, Editor in Chief Abigail Lorden has worked with myself and Mirus President/CEO Dave Bennett to dive into the subject of loss prevention within the restaurant industry. The commentary below will be featured in a future issue of HT Magazine but we feel it's important enough to also be featured in The Mirus Reporter.

Losing Pennies a Day Can Add Up

Whether you own one restaurant or 100, there's no eluding the fact that theft happens. Fraudulent activity is a regular occurrence in many industries but it rears its ugly head the most in restaurants. Why, you ask? You've been in restaurants for years, of course you know why! Your employees handle money and make the food! It's no secret how easy it is to void a transaction or cancel a made or unmade order and pocket the money. The question is, how do you catch it and attempt to stop it? We've created five best practices that may help you out. You're an Above Store Leader so you can't be in every store, every day - here's how you can get your arms around fraudulent activity in your store(s):