How negative word-of-mouth marketing can help your brand

Negative comments indicate brand passion that can be turned into engagement.

Boost restaurant catering sales with a thoughtful beverage program

If you pass on offering a hot beverage lineup, then consider eliminating a morning catering program altogether.

Restaurants beef up mobile investments

A solid mobile presence — one that adds to the guest experience — is how brands will maintain relevancy.

5 things wrong with your mobile website

It will make a huge impact if you convert your menu out of the pdf format on your mobile site.

How Top That! won over the Millennial crowd

Customizable food, mobile and social marketing techniques are attracting the 18- to- 30-year-old crowd to the brand.

The pretzel bun male-only menu

A greater focus on male-driven products is an admission that salad sales have plateaued.

Restaurant loyalty programs pay off in surprising ways

Increased customer data means more opportunities to promote your brand.

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.

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