How Plink works: A Q&A with CEO Peter Vogel

At this year's Retail Customer Experience Executive Summit, attendees got to spend some time with Peter Vogel, CEO of Plink, a platform that allows shoppers to earn points and rewards by dining and shopping offline. Brands that have tested Plink...

Chuck E. Cheese taps 'mom bloggers' as brand advocates

Effort is part of the brand's marketing transition to shift message toward parents.

Commentary: How to build customer demand counter-intuitively

By limiting capacity, while maintaining good quality and service, operators can assure that demand remains high.

Wisconsin's Toppers Pizza aims for 500 stores by 2020

CEO discusses expansion into new markets, brand differentiating.

Commentary: 5 ways to deal with negative online reviews

Negative online reviews don't have to kill a restaurant's reputation.

Restaurants take the lead in hunger crisis aid

A new report shows that one in five Americans don't know how they'll afford their next meal.

It’s not a chicken-and-egg scenario: quality comes before sales

By assessing applicants for their behavioral preferences, you can find out if an applicant has the energy to work the drive-thru, the customer service for the cash register or the trustworthiness to cover the late shift.

A look at Domino's new store prototype

Slideshow highlights new design elements such as "Pizza Theater" and flatscreen TVs.

College-aged Millennials shaping foodservice trends

Trends such as ethnic cuisine, late-night ordering and meatless options expected to grow.

How to fight for more social media resources in your company

Paradox: In an age of technology advances being gobbled like Pez, marketing and customer service are somehow getting more labor-intensive, not less.

Tapping into the college Millennial foodservice consumer

Younger consumers prefer snacks, late-night options.

Game changers and shapers inspiring product development and innovation – Part 2

Settings in demand during economic recovery include approachable, family friendly dining, vibrant, inspired, authentic and rustic.

Domino's launches new logo, store design

Store prototypes include flatscreen TVs, grab-and-go snack items and a viewing area to watch pizza preparation.

Digital technology helping restaurant operators reach more guests

A Q&A; with OLO founder and CEO Noah Glass on the new digital customer and the technology driving their dining experiences.

Gatti's Pizza's gluten-free promotion sets record

Gatti's restaurants in Austin answered more than 28,000 phone calls, and gave away more than $50,000 worth of gluten-free pizza to customers in one day.

Papa John's Obamacare comments create social media firestorm

During Q2 earnings call, CEO claimed Affordable Care Act would cause rise in pizza prices in order to protect shareholders.

Vending innovations pose threat to restaurant market share

Advances in technology help machines evolve from pretzel-filled office staples to fresh, quick pizza providers.

How an automated callback feature leads to happy customers and delivery staff

A call to tell customers their pizza is en route can lead to higher tips and quicker turnaround.

Listen, learn and leverage

The voice of the consumer is louder and more far-reaching than ever thanks to the proliferation of the Internet and social media. For fast casual operators, customer satisfaction is key.

Five ways to improve your pizzeria's telecommunications

Reporting features can help operators save money and upsell.

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