- WHITE PAPERS
Philanthropy takes time and patience, but the benefits are tangible for a brand.
The assumption that menus are the same between dine-in, takeout and catering can be deadly to our brand and catering customer experience.
Brands are betting on both No. 1 seeds and Cinderella upsets.
Offer suggestions to get customers to try something new, so they don't bring their business elsewhere.
Extended hours, value offerings and promotional giveaways are keys to gaining traction with the college crowd.
Mandating menu boards for a segment that is dominated by delivery/carryout is one issue.
Customers respond well to companies that accept accountability when the chips are down.
The Kansas City, Mo., staple is launching a new beer on April 10: Minsky's Burlesque Lager.
People are three to four times more likely to buy from you if they know you.
A branded mobile app provides a direct link to loyal customers and provides new and powerful customer-level data.
According to a University of Chicago study, customers accelerate their purchase frequency by 20 percent when they're close to earning a reward, and they buy 20 percent more product in less time when motivated by a reward.
Growing catering revenues requires professional business-to-business selling skills.
A look at where restaurant consumers are located in the mobile space.
Game day is historically the busiest day of the year for pizza operators, who add supplies and staff to keep pace.
Consumers consistently site dirty bathrooms as the primary reason for not returning to restaurants.
Expect mobile and human resources technology to grow significantly.
It's time to think of the off-premise sales opportunity as the fastest growing opportunity our restaurants have.
Every frustration that you eliminate from your restaurant's website removes a barrier that stops a visitor from becoming your customer.
Takeout, dine-in, curbside and catering are all very different products and services and your customers will come for each of these reasons if you do a good job at designing the experiences.
With almost 50 percent of all searches for restaurants being done by mobile devices, a mobile marketing strategy is no longer just a good idea, but a means for future survival.