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Adapt your method of hourly hiring and retention to build a better approach that works with the trends instead of against them.
By Ashish Gambhir Chances are your restaurant incorporates a rewards program into your customer loyalty initiatives. With the average person having 14 loyalty cards, it seems to reason that rewards are an effective way to retain customers. Unfortunately, customers are telling us the opposite.
The inaugural Top 100 Movers & Shakers features a ranking of the top concepts, leaders and trends in the $38 billion pizza segment.
Noah Glass, founder of web-based online ordering provider OLO, discusses online ordering trends during the 2012 NRA Show in Chicago.
Speedline Solutions and eThor Media announced their partnership during the 2012 NRA Show. The partnership allows restaurant operators to manage their entire digital footprint from one dashboard and is integrated with the Speedline POS solution.
Michael Hagan, COO of LevelUp, discusses the company's mobile payment and loyalty app during the 2012 NRA Show. The app is the second largest of its kind geared toward the restaurant industry.
You need communications system that helps you manage the entire customer ordering experience; one that can generate the business data you need to implement the right operational changes.
Mike Handy, founder of GoWaiter.com, talks about the company's delivery service during the 2012 NRA Show. Handy also discusses the delivery trend among QSR chains in the industry.
Panel discusses trends in the table and delivery service spaces as they apply to restaurant strategies.
Company will gauge results from Minnesota rollout before making a decision to go national.
We all know that our friends and families influence us if they give us a recommendation…or a ‘stay away!’ …for a vendor or business. And those recommendations have proliferated in the social media sphere through sites like facebook and Yelp....
Front Flip founder Sean Beckner talks about the new customer engagement platform created to help restaurant operators attract and retain guests. Front Flip was an exhibitor at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.
When your phone line is busy, or your staff too busy to do more than take orders, you will miss out on opportunities to upsell customers.
While trend lists may not identify employees as a critical factor, the quality of a restaurant's front-line staff has a significant influence on the features that make a QSR stand out.
Ninety five percent. That’s right, 95% of all consumers are on Facebook, according to our latest research findings across both North America and the UK. We asked more than 12,000 consumers from all age and income groups to tell us about their social media usage last month.
In the age of social media, companies should have immediate crisis plans and proactive training programs.
Use guest feedback to build a distinctive customer experience that will drive retention, loyalty and sustainable business performance.
Embrace efforts that go the "extra mile" for kids, such as adding a step stool in the bathroom to encourage independence.
Cross training allows your business to function with a lean staff, without that constant fear of being caught understaffed.
Look at any costs of doing something a little extra for your guests as part of your marketing program.
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