Teaching in-store and digital ordering to play nice

One of the leading brands is on its way to a digital ordering majority. Is your brand ready to handle the demand from outside your walls?

How do you become the UBER of food?

When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.

Back to the Basics takes a deep look at the restaurant industry workforce

'I truly believe that great things come from people getting together and collaborating,' Mike Tyler, CEO War Room.

New beverages, food give Starbucks a lift in Q3

Food sales drove two points of comp growth in the U.S., and the breakfast sandwich platform surged 40 percent.

5 Lessons Learned From Recent Retail Data Breaches [infographic]

Here are some hard lessons learned for retailers concerning data breaches.

Turning social media likes into restaurant traffic

Offer customers something, like a discount or a recipe, in return for their like.

The Starbucks mobile wallet: Will fantasy become reality?

Mobile Payments Today Editor Will Hernandez believes robust rewards could help such an initiative take off.

Chipotle cites increased throughput as a driver behind same-store sales lift

Same-store sales drive strong second quarter results.

Check out Panera To Go

The store layout is dominated by ordering, order pick-up and wait-area seating.

6 steps to promote staff, customer allergen awareness

Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.

LevelUp's new StartUp program aimed at limited-service restaurants

Consumers don't become comfortable making mobile payments until their third transaction.

Pasta Patrol: Fazoli's takes brand door-to-door to reach seniors, families

Community marketing efforts help double visits from senior adults.

Are Millennials really that hard to please?

Exceeding expectations on food taste is the best way to assure a great experience across generations.

Why is the speakeasy bar concept growing internationally but not in the US?

Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.

Holy jalapeno! How hot will menus get?

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

Fresh To Order CEO: Fast casual concepts need to 'elevate up'

Panos believes many brands in the segment are not delivering on true, fresh, made-from-scratch products.

How one restaurant concept leverages Yelp reviews for sales growth

Every star on a Yelp review leads to a 5 to 9-percent increase in revenue and First Watch uses the site as part of its business model.

Mobile CRM is a game changer that puts every restaurant on an even playing field

Heavy users of a brand do respond to rewards, but most customers prefer nuanced benefits, like special status as a VIP who gets access to private promotions.

Schlotzsky's cracks top five in app store restaurant category

Loyalty app is the centerpiece of Schlotzsky's effort to connect with Millennials.

How corn affects food prices

Corn prices were up 13 percent in the first six weeks of 2014 which will adversely affect the price of many of the foods you stock in your restaurant.

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