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Three mobile experts discuss current trends in ordering and loyalty. Noah Glass, founder of OLO, said in the nine years since his company's been in the mobile ordering space, the number of consumers with smartphones has jumped from 5 to 70 percent. Now, consumers want on-demand apps that can allow them to receive faster service and more accurate orders.
Punchh's Sastry Penumarthy spoke about the changing nature of loyalty programs. Now, he said, operators have a single view of their customers across all touchpoints; they know when they're visiting, what they order, everything. This allows brands to target their customers more specifically.
Splick.It's Cameron Theil said iBeacon technology is emerging, which alerts restaurant employees when a customer enters the store. This solves the problem of ensuring hot coffee and fresh food for mobile orders.
The Interactive Customer Experience (ICX) Summit featured almost three days of education, networking and tours.
Food safety training and FSMA preparation are critical components of successful food companies, and in this webinar FoodLogiQ and Gary Coleman will teach you the most important facts about food safety training.
Food safety and FSMA preparation are critical components of retail food companies, and in this webinar FoodLogiQ and Gina Kramer of Savour Food Safety International will teach you the most important facts about food safety in retail.
Certifications are an important aspect of your food supply chain management, and in this webinar FoodLogiQ and Matt Regusci of WQS Food Verification and TrainToComply will teach you the most important facts about your certifications and what they mean for FSMA.
More than 140 restaurant execs, plus a variety of sponsors, attended the first Franchising Restaurant and Innovation Summit.
What do you get when you combine a traditional restaurant POS with emerging tablet POS technology? An elegant and powerful POS to take your restaurant to new levels.
Employees get a food and drink credit, medical and dental insurance and tips, which all resulted to a 3.2-percent increase to the brand's bottom line.
John Offerdahl, former Miami Dolphins linebacker and owner of Offerdahl’s Café Grill, discusses how the lessons he learned from playing in the NFL helps him run his business.