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Tableside tablet developers recently reported a month-to-month growth rate of 35 percent in adoption by restaurants.
Customers buy 20 percent more product and also accelerate purchase frequency by 20 percent when motivated by a reward.
The minimum wage strikes permeating throughout the restaurant industry continue to grow, with employees in nearly 60 cities protesting right before Labor Day weekend. The heated debate has even carried over onto brands' social media pages, with supporters and dissenters...
In this week's episode of the Social Restaurant Podcast, I interview Mike Gingerich — one of the leading strategists in teh Midwest focused on Facebook marketing for restaurants. He's the co-founder of Tabsite, a Facebook app development company that has...
Digital menu boards are a key design feature in the brand's new store design.
Negative comments indicate brand passion that can be turned into engagement.
If you pass on offering a hot beverage lineup, then consider eliminating a morning catering program altogether.
A solid mobile presence — one that adds to the guest experience — is how brands will maintain relevancy.
It will make a huge impact if you convert your menu out of the pdf format on your mobile site.
Customizable food, mobile and social marketing techniques are attracting the 18- to- 30-year-old crowd to the brand.
A greater focus on male-driven products is an admission that salad sales have plateaued.
Increased customer data means more opportunities to promote your brand.
Brands will move from out-discounting each other to focusing on value and experience.
Always respond to social media comments; engaging with your customers online encourages more comments and likes.
Corporate and franchisee teams should turn to social intelligence to examine their brand reputation and operational performance by location.
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.
It's not enough to just have functional and emotional products anymore; consumers want to participate.
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.
"In my 36 years of doing this, I've never seen the bigger players at that low a price point," Schnatter said.
Loyalty incentives can lift customer visits on average by 12 to 44 percent.
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