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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.
If a customer can't find your restaurant, they aren't going to eat there — make all of your contact info visible on every page, and that includes phone and full address.
Equipment innovation is innovative when it solves a technical problem and adds shareholder value.
To be most effective, communications have to be ongoing and not limited to when a customer dines.
Some experts predict mobile payments to reach critical mass in three to five years.
Does having a secret menu make sense? The answer is, possibly.
Mobile is a growing channel that pushes promotions and specials, provides better service and offers payment options.
Chains have been handing out food to victims and first responders, as well as directing their social fan base to relief organizations.
For frozen treat brands, developing a catering and off-premise consumer experience provides an opportunity to weatherproof the concept.
Since most foreign tourists won't have access to a PC during their trip, it's critical to offer mobile-based feedback mechanisms featuring short, multi-language surveys.
Kiosks in college dorms incentivize students by offering $1 off if they order there rather than via computer or phone.