- WHITE PAPERS
Sending a private message is like sending a personal email and is best used to thank patrons for writing a positive review.
Gamification elements, like points and feedback, make us want to continue participating and engaging with the brand.
With the holidays around the corner, think creatively about using delivery to achieve something great.
Tableside tablet developers recently reported a month-to-month growth rate of 35 percent in adoption by restaurants.
Customers buy 20 percent more product and also accelerate purchase frequency by 20 percent when motivated by a reward.
Data from digital platforms allows brands to create more targeted promotions based on customers' behavior and history.
Digital menu boards are a key design feature in the brand's new store design.
Negative comments indicate brand passion that can be turned into engagement.
It will make a huge impact if you convert your menu out of the pdf format on your mobile site.
It is cheaper to sell more to current customers than find new ones, motivate them.
Customizable food, mobile and social marketing techniques are attracting the 18- to- 30-year-old crowd to the brand.
Brands will move from out-discounting each other to focusing on value and experience.
Always respond to social media comments; engaging with your customers online encourages more comments and likes.
Corporate and franchisee teams should turn to social intelligence to examine their brand reputation and operational performance by location.
It's not enough to just have functional and emotional products anymore; consumers want to participate.
In a faster-paced, mobile, customer-dominated, global economy, service and experience become priorities.
The company achieved nearly 7 percent same-store sales growth without any product introductions during the quarter.
The company is upgrading its catering channel, which now includes off-premise, start-to-finish customer service, systemwide training and separate branding efforts.
Start with a small menu and as you grow and learn what your customers are demanding, find a happy medium with menu size and what your kitchen can deliver.
Every restaurant operator today has customers asking for catering services; saying no to customers is never an option for any growing venture.