Restaurants are discovering the power of leveraging apps, loyalty programs and games to engage customers and drive traffic.
Instead of exhausting yourself trying to change customer behavior, take the necessary steps to minimize the distractions cell phones can present.
For independent operators, it's important to understand futures and have a good relationship with distributors and manufacturers to best manage food costs.
Themes for 2015 include customization, freshness and mobile ordering/payments.
Despite a number of headwinds such as high cheese and beef prices and labor pressures, many operators remain optimistic for 2015.
The upswing in the economy means competition for talent will heat up in 2015. That means employers need to up their game when it comes to attracting and retaining the best team members.
Focusing on how diversity is presented on a company website provides an opportunity to reaffirm our industry’s commitment to reaching a multicultural workforce and customer base.
Millennials believe they simply don't have time to commit to a sit down 90-minute meal, so brands should deliver succinct experiences to help customers do more with limited time.
The challenge is no longer having the biggest presence or most followers; now quality matters before activity.
Restaurants are opting for fully integrated digital menus, which speed up service, educate customers easily and tap into inventory and POS systems.
If you can provide an affordable, healthy, flavorful solution on a consistent basis, millennials are going to prefer your brand.
Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.
To approach mobile payments, make sure your guests want it, that you have the right infrastructure in place and that you have a plan for the data you can collect.
Changes include new crusts, drizzles, toppings, uniforms, website and more.
Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.
Work with local businesses and non-profits to promote your restaurant’s event, tie them to your event theme and encourage a co-sponsorship.
The company remains bullish on North China and is focused on shifting its marketing and menu strategies to support growth in the market.
Millennials are accustomed to technology and like a sensory experience – to touch and feel things – and kiosks give them that opportunity.
Mobile tools help your team plan ahead, and when the schedule finds its way to mobile phones, you can kiss the 'I didn’t know' excuse goodbye.
Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.