- WHITE PAPERS
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.
Most Americans now own a smartphone and are using them to shop and eat out.
Mystery shoppers provide a different level of feedback than customers; don't discount either channel.
If used right, gamification can foster greater efficiency and an overall improved customer experience.
The 15-unit brand wanted many of the same features the big chains offer, as consumers have come to expect them.
With new customers, you get one chance to make a good impression and get them to come back frequently.
The 18-unit concept stocks and staffs in preparation of the one-day event, which nets a 300-percent sales jump.
The self-professed "mobile geek" co-founded Vibes before text messaging was even possible in the U.S.
Denying that it happened is wrong; take responsibility.
Unexpected visits by the manager and/or owner may set the tone on performance expectations.
The new technology allows customers to order, pay and play games via a touchscreen tabletop.
Is your restaurant ready to take advantage of guests new relationship with their smartphones?
New report sheds light on the increasing influence of mobile ads on limited-service restaurant consumers.