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Mobile searches related to restaurants have a conversion rate of 90 percent with 64 percent converting within the hour.
Research has shown that people who place mobile and online orders have an average ticket 30 percent higher than in-store customers.
When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.
With the concept, the company has increased two stores' business by about 15 percent without adding much labor.
Mobile is now the dominant channel of Pizza Hut's digital business, growing more than 4,000 percent in the last three years.
Exceeding expectations on food taste is the best way to assure a great experience across generations.
Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.
Experts don't believe BLE should be a replacement for current emerging technologies such as NFC or EMV, but rather complement the in-restaurant experience.
The brand examines sales and coupons to find out what works, and also leverages word-of-mouth messaging from loyal customers.
Customers are now much more likely to make a comment about your business via social media where they can either gloat or vent their frustrations to an audience, so enable them.
Seventy-nine percent of consumers trust online reviews as much as personal recommendations.
A robust mobile platform can help brands create a faster, frictionless relationship with consumers.
Using self-service kiosks will provide the chain with customer data to enable more personal engagement and purchasing suggestions.
Brands execs are finding success from mobile campaigns by using gamification, loyalty, payments and other features.
Chuck E. Cheese's teamed up with Reel FX for its Oculus Rift virtual reality content.
An online customer is more likely to re-order within 60 days than a walk-in customer, simply because the platform is more accessible.
Those who rate their experience a 5 out of 5 on satisfaction are eight times more likely to recommend the restaurant than those who rated it a 4 out of 5.
Carryout concepts are in step with consumers' time-pressed demands and startup costs are lower than traditional units.
Pizza concepts have added variety and have stepped up their quality of ingredients, CEO says.
Customers spend 15-20 percent more when they order online, so reward them for Web orders.