The chain increased app downloads by 42 percent, increased mobile ordering traffic by 63 percent, and increased limited-time-only sales online and in-store for all locations by 19 percent compared to 2014.
While many may still consider the seafood restaurant a quick service restaurant, CEO Phil Greifeld said that in 2011 the chain began transitioning from a QSR to a “fresh, contemporary, affordable seafood restaurant.”
Mobile technology is changing the way guests engage with restaurants and is on its way to becoming an indispensable source of competitive advantage for brands.
Instead of paying a third-party company to create your restaurant’s gift cards, why not save money and have complete control by investing in an in-house card printer
With mobile payment apps, restaurants enjoy faster transactions — tables can be turned up to 10 minutes faster — and users tip higher, spend more and make more repeat visits.
Millennials will only keep 20 apps on a phone so the challenge is creating one that makes the cut.
Rachel Schwartz of Crowdtap shares three ways that agile research tools aligned with millennials’ digital consumption habits can help QSR and fast casual brands get (and stay) ahead of the competition.
The killing of Cecil the lion is putting big game hunting at the forefront of the public's attention, and some consumers are directing their rage at Jimmy Johns. The chain has made no comment about the claims.
When should you incorporate emerging social media channels into your restaurant marketing strategy? Where do you start and what if it goes wrong?
Loyalty programs are a standard form of marketing in restaurants these days, whether they’re done digitally or via old-fashioned punch cards. All programs are not created equally, however, which is why it’s important for restaurateurs to ensure they are getting the most out of loyalty programs.