A good loyalty program will bring back customers

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 kiosk helps customers make healthier choices

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.  

GeekBeat.TV interviews Yelp exec

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.

Breadcrumb develops POS system geared toward local businesses

Seth Harris, founder of Groupon-owned Breadcrumb, discusses how the company's new POS system works well for small business owners.   

C-Speak: Is your audit program helping you attract customers?

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 launches ordering platform with integrated POS systerm

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.

ShiftNote: 'Post Its are so last year'

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 launches stand to create another way to use Square Register

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.  

Mobile ordering puts service into customers' hands

Noah Glass, founder of OLO, an online and mobile ordering platform, discusses why mobile ordering is quickly gaining popularity among restaurant customers.  

How the health care law will affect your restaurant

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...

C-Speak: PDQ president using tech to get rid of the back office

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

Henny Penny's oil-efficient fryer

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...

Vitamix's Modular Blending System

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' new Table Tracker and survey tool

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...

C-Speak: Effective discounting vs. lazy marketing

Fishbowl's chief analytics officer chats about how offering untargeted, heavy discounts can hurt sales.

Sponsored by: Fishbowl

Heartland Systems' SmartLink unveils Food Safety Monitoring platform

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.  

Cuisine Solutions discusses sous-vide technique

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.  

Why Millennials expect to be engaged via mobile

Sastry Penumarthy, with Punchh, talked at NRA about how important it is for restaurants to engage customers via mobile.  

Survey explains why chains are increasing prices

SpenDifference's Brad Moore shares the results of the company's survey that polled restaurant chains about their price increases.

Mercury launches text-based mobile loyalty platform

Mercury's Travis Priest talks about the company's new text-based mobile loyalty program.  

Welbilt: Bringing innovation to the table

Restaurant operators obviously have a variety of challenges when it comes to running a successful business.

Sponsored by: Welbilt

ChowNow integrates social media with online, mobile ordering

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 Corp. at the NRA Show '13

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.

Millennial marketing guru gives sneak peek of Fast Casual Executive Summit keynote

Creating brand fans out of Millennials -- consumers ages 18 to 34 -- is key for every restaurant's success.

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