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If you're like me, you spend a lot of time glued to your smart phone. And chances are, you probably have your very favorite apps organized neatly on your home screen — you know, those must have apps that you...
NFC adoption will accelerate in the restaurant industry in the form of payments, loyalty programs, customer reviews and more.
Millennials seek adventure not only in their activities but in their eating. This month, Chipotle is launching its 20th anniversary treasure hunt titled, "Adventurrito." The 20-day-long treasure hunt began this week and consists of daily puzzles for followers to solve...
Strategies have been geared toward the Boomers and the Millennials, but what about those of us in the middle?
The company is upgrading its catering channel, which now includes off-premise, start-to-finish customer service, systemwide training and separate branding efforts.
They're your favorite customers and the ones who you instantly recognize when they walk into your store. You know these customers are important to your business, but did you know that these customers drive up to 80 percent of your...
Same-store sales down 2 percent in U.S. business, but China's casual dining business is still growing strong.
Drew French hopes to take his 18-unit fast casual pizza concept national brand in the next two to five years and global within 10 years.
Carl Howard, CEO of Fazoli's, accepts his award during FastCasual.com's Top 100 Awards Banquet. Fazoli's was named No. 1 on the 2013 list of Fast Casual Top 100 Movers & Shakers.
Start with a small menu and as you grow and learn what your customers are demanding, find a happy medium with menu size and what your kitchen can deliver.
Restaurants provided opportunity to join MasterCard and Stand Up to Cancer
Fast casual concepts lead the emergence of individual, customizable pizzas.
Loyalty gaming must be fun and simple, with rewards that link back to genuine in-restaurant experiences.
If a customer can't find your restaurant, they aren't going to eat there — make all of your contact info visible on every page, and that includes phone and full address.
The company required franchisees to add its gluten-free pizza this year, a response that came directly from guest demand.
Phew! I can't believe it's almost a month since this year's NRA Show (yeah, that one!) and the Marketing Executives Group meeting in Chicago. I love both events and have been a regular for the last three years.
Cody Pierce, Pizza Ranch’s vice president of Marketing, took the time to discuss with PizzaMarketplace why focusing on “seasonality” is important, what menu offerings are now on trend and why the company had to take a step back and look at its “brand definition effort.”
According to a new report from the National Restaurant Association, concepts are adding off-peak hours, off-premise business and retail options as differentiators.
To be most effective, communications have to be ongoing and not limited to when a customer dines.
Rewards Network's Megan Flynn discusses how important it is for restaurants to utilize a loyalty program that not only goes after new customers but also keeps old ones coming back. The company uses email, mobile apps, texts and one-to-one communication to attract and retain customers.
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