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How one small chain changed the anonymous Twitterverse into a ripe platform from which to harvest one-to-one digital customer relationships.
While entertainment-based apps help create a brand's personality, informative apps can benefit both the consumer and the operator.
Form partnerships with like-minded individuals and integrate the brand with its community, employees and partners.
Foodservice expert Jim Sullivan looks at how to maximize performance by taking care of the basics.
As QSR and casual dining segments increase their late-night business, fast casual remains absent in this growing space.
Mobile website visitors are in a rush; make sure all of the information they need is easily and quickly accessible.
As consumers become more comfortable with mobile payments, restaurant owners are looking for inexpensive ways to provide them.
Most online conversations are positive; however customer service is an easy point of contention.
Even as digital efforts grow, many operators experiencing high response rates with targeted marketing packages.
The whole idea of 'best practices' is to repeat success; however people are fickle and if they've seen it before, it will be less effective.
Television campaigns pick up and new themed products roll out.
A social media expert reviews lessons learned from the Foodservice Social Media Universe event.
Will NYC's ban on large sodas lead to more regulations against the restaurant industry?
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...
Effort is part of the brand's marketing transition to shift message toward parents.
By limiting capacity, while maintaining good quality and service, operators can assure that demand remains high.
CEO discusses expansion into new markets, brand differentiating.
Negative online reviews don't have to kill a restaurant's reputation.
A new report shows that one in five Americans don't know how they'll afford their next meal.
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.
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