Social Marketing by the Slice: Restaurant Loyalty Marketing in the Age of Social Media

There are dozens of social media platforms, but which ones are your customers using, and how are they using them? As a restaurant owner youre short on time and its easy for marketing to drop to the bottom of your to-do list. The good news? Were here to walk you through it. 

Type: Webinar

Sponsor: Thr!ve Point of Sale




The Ultimate Customer Promotions Guide - How to create a promotion that delights customers and spike sales

In this guide, you’ll discover the secret sauce to creating and sending effective promotions including important research, the most effective channels to reach customers, top-notch promotion writing tips, tactics, the best days and frequency to send promotions, and a slew of pre-written promotions, just for you. Let’s dive in!

Type: Guide

Sponsor: FiveStars Loyalty




8 Ways to Drive Sales Growth with Digital Menu Board Technology

This complimentary eBook outlines the top 8 ways digital menu board technology can be used to drive sales growth for QSR and Fast Casual restaurants.

Type: White Paper

Sponsor: WAND Corporation


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FEATURES


Digital menus: Do you fear something you already know?

Editor's Note: A version of this blog original appeared on Pizza Marketplace's sister site, Digital Signage Today. A few days ago I was reading some articles on digital menu boards. Many of them were about how to lay out the...

Worldwide expansion: Where to go and who to know

The old adage of "getting to know the locals" is more relevant today than ever for restaurant chains. Here, Euromonitor's Stephen Dutton spells out three guiding principles proven in global restaurant market research.

5 Golden Rules of a Digital Signage Installation

With the advent of technological advance in the world of marketing and business, it comes as no surprise that digital signage is the modern go-to for boosting sales, creating a seamless customer service experience, directing traffic, and converting useful data into advertisements that reach the consumer.

Pizza delivery's changing landscape: Lessons from retail universe

The trend sweeping the industry for increased delivery from all brands is changing the landscape for pizza restaurateurs, who've traditionally "owned" the delivery territory. Fortunately, the wider retail world has been dealing with the same phenomenon for some time and has plenty of lessons to teach pizza operators about this "brave new world."

New Pieology concept puts customers in brand's R&D Department

Pieology Pizzeria opened its latest endeavor this week, Pieology Pizzeria R&D, a restaurant concept that gives customers a voice in the chain's decision-making about menu items and flavor combinations.

A lesson for pizza operators: How to reap ROI aplenty from wild ideas with good intentions

by Jon Olinto, Co-founder, B. Good My best friend, Anthony, and I started B.Good 13 years ago with the dream that we could help improve communities by making and serving fresh, wholesome food.

Pizza Hut disavows report-to-work policy cited by Florida manager

A Jacksonville, Florida, Pizza Hut manager prompted a wave of criticism with a memo mandating that staff members in the path of Hurricane Irma were to evacuate no more than 24 hours before the storm and return to work within 72 hours afterward.

7-Eleven launches fresh meals to compete with QSRs

7-Eleven is aiming squarely at the restaurant industry with a line of prepared foods to go in its sprawling network of northern Texas stores. Even the news release describing the 15 offerings made it clear that the group's focus is set directly on those increasingly home-bound millennial restaurant customers.

Kansas City pizza truck earns points in building brand visibility, Part 2

The fast casual pizza concept is still new to a lot of people, and the food truck has improved customer awareness of this concept.

Study shows 'anytime eaters' here to stay: Are you ready?

The anytime eater is upon us and many chains have found that feeding "the new normal" requires a shift away from traditional meal packaging, both in portion size and time of day and lots of other issues worth considering now to capitalize on the trend in the future.

In pictures: Global restaurant execs in London: Part 1

Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.

3 commonalities among Lyfe Kitchen, Urban Plates, Baskin Robbins brand-building strategies

Building a successful brand has three parts: storytelling, club making and country building, according to a branding expert at the National Restaurant Show.

Domino's moo-ves in to milk some action from 'Cow Appreciation' events

What do you do when a competitor has a really good annual promotion that they thought of first? If you're Domino's, you apparently tell the competition to "moo-ve" over. Such is the case today, as Domino's QSR competitor Chick-fil-A celebrates...

Be my 'bBff': Marketing guru says best brands 'participate' in diners' lives

Brands with the most loyal and committed customers know you only earn super-loyalty when you participate in customers' lives, says veteran marketing guru, Norty Cohen.

The Halal Guys loyalty story to headline July 13 webinar

The Halal Guys have had enormous success with their well-researched loyalty program, which the brand's leadership with share with our readers during a July 13 webinar.

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Attract more customers to your restaurant. Discover marketing ideas and tips to help your brand be top of mind the next time someone gets hungry.

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