Old Chicago VP: Customers now expect digital loyalty programs

Brands will move from out-discounting each other to focusing on value and experience.

How your restaurant can leverage social proof

Always respond to social media comments; engaging with your customers online encourages more comments and likes.

Commentary: Pizzerias need customer feedback to earn market share

Corporate and franchisee teams should turn to social intelligence to examine their brand reputation and operational performance by location.

Mobile marketing not a tech toy, it’s the height of CRM

Many of us at Punchh once worked at Siebel Systems, a pioneer in the Customer Relationship Management market. Convincing large enterprises like banks and telcos to invest in CRM was a tough job back then.

Millennials want brands to be 'useful,' 'disruptive'

It's not enough to just have functional and emotional products anymore; consumers want to participate.

Uncle Maddio's CEO: The best interests of your franchisees come first

There is a big difference in running restaurants and being a franchisor, Andrew says; you have to be able to teach both how to do it, and why.

Papa John's CEO: You can't make superior quality pizza for $5

"In my 36 years of doing this, I've never seen the bigger players at that low a price point," Schnatter said.

Infographic: 3 ways loyalty programs grow your business

Loyalty incentives can lift customer visits on average by 12 to 44 percent.

The future of the food industry is closer than ever

Food production technologies are emerging to keep up with overpopulation and climate change concerns.

Why the future of marketing lies in mobile payments

For merchants, the convergence of payments and marketing should bring in new customers, increase sales from existing customers and provide more customer data.

Kids' movie lineup slows Chuck E. Cheese's momentum

A refinement of the brand's pizza dough is projected to reduce annual costs by $1.2 million.

Customer demand prompts new pizza size at Sam & Louie's unit

Sam & Louie's restaurant in Beatrice, Neb., has added a new pizza size — 14-inch — to the menu, a move prompted by customer requests. "We were missing that comparable 'large' size you get at other places which is your...

Up? Down? Flat? What's really happening to restaurant visits?

In a confusing picture, it seems that restaurant operators are feeling upbeat, but overall, the number of away-from-home eating occasions are slipping a bit.

PODCAST: The Most Underutilized Tactic in Mobile Marketing

And we're back with yet another episode of The Social Restaurant Podcast. This week's interview is sure to get more than a few of you thinking about your chains use of mobile marketing and mobile apps.

Consumers responding favorably to Domino's technology investments

The company achieved nearly 7 percent same-store sales growth without any product introductions during the quarter.

The hourglass consumer

As the middle class is squeezed, those operators that serve them will find their customer counts slipping.

Cat Cora: When starting a restaurant, 'test the waters and protect your idea'

To ensure your passion won't diminish for your business, it's important to stay innovative and keep things fresh.

Kansas concept asks fans to help create 'Wichita pizza'

Knolla's has launched a survey asking fans to select the crust type, thickness, shape and any add-ons that could define this new pizza style.

Podcast: The Shift Toward Youtility Marketing

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 technology will put the 'fast' back in 'fast food' (Commentary)

NFC adoption will accelerate in the restaurant industry in the form of payments, loyalty programs, customer reviews and more.

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