#HTREST 2016: How One Brand Turned Big Data into Big Benefits

Many restaurants are using mass amounts of operational data to improve their processes, create smart products and please their customers. Unfortunately, many more restaurants are barely able to access, manage and leverage the information that they create in their day-to-day processes. Knowing that this struggle is top of mind for many restaurant operators, Hospitality Technology is proud to announce that its first general session on Nov. 8th at the 2016 Restaurant Executive Summit (#HTREST) in San Antonio will examine this topic in detail.

In this case study session, Laura Rea Dickey, CIO at Dickey's Barbecue Restaurants Inc., will discuss how the 75-year-old brand evolved into a location-data powerhouse. Attendees will learn about the journey the restaurant chain took to build its proprietary data collection platform, with location-based insight. And Dickey will share the company's strategy around development, complimentary tools, and the results that are allowing it to analyze customer behavior, streamline BOH operations and cut costs.

Dickey currently serves as Chief Information Officer for Dickey's Barbecue Restaurants, Inc. Dickey graduated from TCU in 2001 and has worked in marketing and information technology for more than 15 years. With an area of focus in business intelligence and aligning brand development with data insights, she has experience with a wide variety of clients at agencies such as Murray Brown Creative Group, The Richards Group and The Point Group.

Her past clients have included Brach's candy, W hotels, Texas Health Resources, American Heart Association, Blue Mesa, La Madeline, Chick-Fil-A, Zom Realty, UCR and Fairfield Development. She specializes in the intersection of data, information technology and marketing, turning data insights into brand and business solutions.
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