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The chain increased app downloads by 42 percent, increased mobile ordering traffic by 63 percent, and increased limited-time-only sales online and in-store for all locations by 19 percent compared to 2014.
With the help of ShopKeep, an independent quick serve sandwich shop in Seaside, Oregon, is ready for the EMV changeover.
A recent panel at Networld Media Group's CONNECT Mobile Innovation Summit attempted to clarify today’s mobile payments market, which is becoming an increasingly difficult task when you consider the options available to merchants.
Three components are necessary for a successful mobile experience.
Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”
From an Under Armour installation that tests athletic ability to a Warby Parker photo booth experience, interactive customer experience was the order of the day at the inaugural Interactive Customer Experience Summit, held June 28-30 at the Sofitel Chicago Water Tower.
Brick-and-mortar retailers and restaurants must find ways to bring “social proof” to their stores and technology may be the way to do it.
Taco Bell is testing test beer, wine, and “mixed alcohol freezes” this summer in a redesigned store format.
Jared Miller, CTO for the Atlanta Falcons, discusses how mobile can be used to create personalized experiences even when the customer isn't using their device.
Erin Levzow, Director of Digital and E-commerce at Wingstop, points out a key benefit of SMS promotions that you may have overlooked.
Online ordering, and mobile ordering in particular, is no longer simply a nice add-on for consumers,it's an expectation.
Baron Concors, Chief Digital Officer at Pizza Hut, discusses why it's important to think mobile first.
Ninety percent of loyalty program members desire ongoing communications from the programs in which they participate.
Instead of exhausting yourself trying to change customer behavior, take the necessary steps to minimize the distractions cell phones can present.
A majority -- 88 percent -- of restaurant patrons indicate a preference for self-service technology at their table, while 12 percent indicated a preference for a kiosk upon arrival.
It's important to set the minimum purchase amount at a reasonable level so customers don’t get frustrated that they are never earning punches and thus feel like it’s not worth trying.
Customers and investors prefer innovation and quality over short wait times.
Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.
Restaurants can become victims of their own success when high volume slows down service. Check out these tips for satisfying the need for speed.
Lean on your supply chain partners to innovate for you; they have resources and answers.