Rewards Network's Megan Flynn discusses how important it is for restaurants to utilize a loyalty program that not only goes after new customers but also keeps old ones coming back. The company uses email, mobile apps, texts and one-to-one communication to attract and retain customers.
C-Speak: How Hopdoddy relies on tech to customize training, showcase brand culture, streamline openings
Hopdoddy Burger Bar has taken every aspect of workforce management digital to enhance its in-person training, onboarding, and management procedures.
Sponsored by: HotSchedules
NEC's Rich Ventura shows Cherryh Butler, senior editor of FastCasual.com, how the company's kiosks designed for restaurants can allow customers to order healthier meals.
The hosts of GeekBeat.TV chat with Darnell Holloway of Yelp about how restaurant owners can use the customer reviews to attract and retain customers.
Seth Harris, founder of Groupon-owned Breadcrumb, discusses how the company's new POS system works well for small business owners.
Watch this video interview with a foodservice expert to learn why so many audit programs fail and what brands should know when searching for, designing and implementing their own plans.
Sponsored by: Steritech
Revention has released an online ordering solution called Hunger Rush, which runs on an HTML5 Platform, also has POS capabilities, explains Laura Gaudin, product manager for Revention. She also chats about how the system is PCI compliant and why restaurant operators will benefit from using the solution.
Leigh Ann Thompson of ShiftNote chats about how the company's digital solution makes communication easy for managers who need to pass on info to one another as shifts change.
Square's Faryl Ury explains how the new stand created by Square allows brick-and-mortar merchants to use the free POS system. The stand can be bolted to the countertop, but merchants can also use the mobile app when making deliveries or taking transactions away from their stores.
Noah Glass, founder of OLO, an online and mobile ordering platform, discusses why mobile ordering is quickly gaining popularity among restaurant customers.
Scott DeFife, the executive vice president of Policy and Government Affairs with the National Restaurant Association, said there were 400 to 500 restaurant operators who stopped by the new Solutions Center Booth during the recent NRA Show to inquire about...
PDQ President Steve Erickson and David Cantu, co-founder of HotSchedules, discuss how the brand uses technology to control operations and deliver better customer service.
Sponsored by: HotSchedules
Matt Greear from Henny Penny discusses the company's oil- and energy-efficient fryer, which was introduced a couple of years ago. The equipment was designed specifically to help operators save on oil costs, as it uses 40 percent less oil than...
Lisa Klein from Vitamix discusses the company's Modular Blending System, which won a Kitchen Innovation Award at the 2012 National Restaurant Association Show. The system is called "modular" because any piece can be purchased separately. The equipment was specifically designed...
LRS' CEO Skip Cass discussed the company's Table Tracker tool, which he calls the "GPS for food runners." The system allows runners to be mindful of where their customers are sitting and how long it takes for food to reach...
Heartland Payments' SmartLink unveiled a new food safety monitoring system at the National Restaurant Association Show last month. The system monitors cooler temperatures and alerts operators of any temperature discrepancies or compliance issues. It helps prevent food loss and streamline operations, according to Jim Ealy.
Chef Bruno Bertin from Cuisine Solutions discusses the sous-vide cooking technique, which is making a comeback at many restaurants. The technique uses a vacuum pouch and water heat transfer to achieve consistent flavor and temperature.
Sastry Penumarthy, with Punchh, talked at NRA about how important it is for restaurants to engage customers via mobile.
SpenDifference's Brad Moore shares the results of the company's survey that polled restaurant chains about their price increases.
Mercury's Travis Priest talks about the company's new text-based mobile loyalty program.
ChowNow's CEO gives FastCasual.com's Cherryh Butler an inside scoop on how its online and mobile ordering platform is integrated into social media. Each time a customer places an order, he can post a notice on his Facebook page, which will hopefully inspire his friends to also order with the restaurant.
Middleby COO David Brewer discusses how finding the right equipment can lower energy and labor costs, as well as increase speed of service. Brewer says his company's equipment, some featured at the NRA Show in Chicago, lowers operational costs without compromising food quality.
Creating brand fans out of Millennials -- consumers ages 18 to 34 -- is key for every restaurant's success.