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Kiosks in the restaurant sphere are a big hit due to their ability to draw in customers. One pizza franchise saw firsthand how effective a kiosk campaign can be when it helped drive a ROI of more than 2,000 percent.
Using a networked, digitally driven, consumer model for employee training can turn employees into eager directors of their own professional development without the risk imposed by the NLRB joint-ownership rules.
Traditionally, franchisors received self-reported metrics from franchisees, making inventory management and sales analysis an unnecessarily lengthy process. To free up valuable time and receive a more accurate understanding of overarching operations, franchisors should consider technology solutions that streamline measurement.
Nearly half of the top 100 restaurant chains don't have a native app, even though consumers expect one. Gleaning wisdom from over 1 million app reviews has revealed some interesting lessons and principles, from both the well-done apps to the mobile flops.
Not all apps are created equal, and consumers don't have the patience to wait while you to get it right.
Baron Concors, Pizza Hut's global chief digital officer, will share insights about the chain's digital strategy Aug. 17 at this year’s CONNECT Mobile Innovation Summit in Dallas.
Legal hacks of credit card fees may seem complicated at first, but once understanding the three basic components of payment processing statements, they become as easy as swiping the card.
Yes, 3D printed pizzas are pretty cool, but talk to the people behind this food-printing robot and you will find it could also be a real life-changing addition to the world for people with disabilities, impairments or even lack of cooking skills.
Hold on to your rolling pins, pizza restaurateurs – things are about to get a little weird. That's because today the world's first 3D pizza printing company, BeeHex, Inc. announced it has teamed up with Ribalta Neopolitan Restaurant Executive Chef Pasquale Cozzolino to make a 60-second 3D printed pie.
By harnessing the power of smart loyalty and letting customers control their own experience, brands can create a superior consumer journey.
Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to help restauranteurs tackle sustainability or to use technology to enhance their customer experiences.
Big data can be a game-changer for restaurateurs, helping them understand the unseen drivers behind sales.
Results are in from a study created via a mobile insights platform that captures customer impressions of some of the nation's premier QSR brands.
There will be more than 200 million mobile-wallet users across the U.S. by the end of 2016.
Stakeholders within restaurant companies of all sizes have begun acknowledging the value of having access to timely, accurate and actionable information. The value promised by implementing a BI /Analytic solution varies based on each company’s goals and objectives
With the adoption of EMV technology in full swing, two questions remain top of mind: will the transition to chip and PIN make credit cards and transactions more secure from attacks? What impact will this change have on other payment methods?
With multiple locations and an ever-changing labor force, how can restaurants be confident the food they sell is safe and that every employee is acting responsibly when it comes to food safety?
No brand needs every system, but most need most of them, according to Dave Bennett of Mirus.
A successful foodservice operation must incorporate three elements: food, people and equipment.
Marketers have been touting the benefits of digital marketing for years, but motivating franchisees to carve out time to learn the ropes can be difficult.