- WHITE PAPERS
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.
Everyone seems to be talking about the "Internet of Things," or IOT, but what does that have to do with restaurants?
Gurus from Smashburger, Dickey's Barbecue Pit, Detroit Red Wings, Domino's Pizza and Wingstop are among a hefty list of speakers and panelists offering expert insight at the annual event being held June 1 – June 3 in Dallas. Registration is open.
The supply chain is often the thorn in the side of franchisors, especially those that have brands spread nationwide or globally.
The customer experience at a restaurant is paramount to a restaurant's success. Mobile apps have become increasingly part of that experience, but how important are they?
When the first mobile ad was launched in 1997, who would have guessed that nearly 20 years later, mobile ad spending would be forecasted to surpass desktop ad spending?
While restaurant owners and operators can try to pass price increases to customers, recent media reports suggest that although consumers are willing to pay more for cage-free eggs at the grocery store, they are less likely to pay more for them at a restaurant.
To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective changes.
It may not sound as sexy as emerging technologies like mobile pay or cutting-edge digital signage, but workforce scheduling delivers just as much value.
Knowing what needs to be done is important. Knowing what should never be done could be critical.