In this session from the 2011 Fast Casual Executive Summit, attendees heard from operators large and small about the ways they are growing sales, integrating creative marketing techniques and (re)shaping the industry. Its about who you know and what they know, and the strategies each one has put in place to drive growth and sales success.
In the 2011 Fast Casual Executive Summit opening keynote, Suzy Badaracco, toxicologist, chef, dietician and founder of Culinary Tides, discusses the latest in menu and flavor trends covering health, consumers and legislation, and how operators can respond to each.
Consumer interest in sustainability has increased over the past several years; however, a disconnect between the consumer and the menu. In this presentation from the 2011 Fast Casual Executive Summit, the panel looked to bridge the gap between menu items...
Whether you're dealing with Baby Boomers, Generation X or Generation Y, the fast casual workforce is as diverse as ever, and so is how they access information. In today's mobile environment, clear and concise communication is key to the engagement...
Chipotle, Jimmy John's and Taco Bell. No one is exempt from positive or negative PR. This 2011 Fast Casual Executive Summit session reviewed real-world case studies of public relations strategies that have hit the mark or gone dead in the...
As for most industry watchers, culminating the very best of the breed in a fast-growing segment is often a difficult task. With more than 600 fast casual concepts in the $580 billion restaurant industry, paring the list down to just...
An effective salesmanship training program can help offset declining customer counts and sales. Suggestive selling, add-on selling and up-selling of high profit menu items can add 5% to 10% to your check average.
Fast Casual Executive Summit Keynote Address. Download the slides from presentations given by:
Paul Barron, Publisher and Founder FastCasual.com/
Dean Lindsay, Professional Speaker and Author The Progress Agents at the Fast Casual Executive Summit 2009.
Industry leaders share ways to capitalize on financial business models.
Download the slides from presentations given by:
Louis J. Basile Jr., Wildflower Bread Company/
Jim Greco, Bruegger's Enterprises, Inc./
Larry Reinstein, Fresh City at the Fast Casual Executive Summit 2009.
Having good employees makes the difference between a good business and great business, but the employee-selection process can be loaded with challenges. This special report, sponsored by College Station, Texas-based iiX Employment Screening Services, will highlight the services available for hiring and retaining quality employees.
Table Tracker is a table location system that helps fast-casual restaurants identify where guests are sitting. Instead of number cards, guest are given wireless Trackers that send the guest’s location to a kitchen display, effectively eliminating the need for food runners to search for guests.
The Challenge- Alondra Hot Wings shared the same challenges as any busy restaurant: How to efficiently manage the flow of customers through a busy waiting area while seating guests in a timely
The Challenge- Before converting to Check Point Surveys, Alondra Hot Wings used comment cards to process customer feedback. Owner noticed that many guests did not use the comment cards. “Some customers told us they didn’t trust comment cards because they thought the server might not turn in negative comments,” Kazarian (owner) explained.
The Challenge - When guests order a custom pizza or non-buffet menu item at Pizza Ranch, it has to be delivered to their table in time for them to enjoy it with their buffet items. Pizza Ranch was using number cards at the tables to direct food runners to where to deliver these orders.
Technology is no longer a novelty in the food service industry. It’s the key to survival and success. According to the recently released National Restaurant Association report “Restaurant Industry 2020: A Snapshot of the Future."
Front-door management is key to maximizing the rush. That’s one reason front-door management – the process of managing the guests stacked up at the front during peak times and helping them get seated quickly – is so important.
In this report, we dive into data from the Restaurant Social Media Index, providing research that connects the dots between consumer behavior and sentiment in relation to multi-unit operators and speed of service.
As restaurant managers of all levels search for new techniques of improving customer experiences, they are realizing how essential the hiring process is. Amidst emerging technology, consumers continue to place high value on personal interaction at point-of-purchase and point-of-sale terminals.
Beef ‘O’ Brady’s and The Brass Tap required upgrades to point-of-sale (POS) systems and requested an increase in security across 226 units nationwide. Beef ‘O’ Brady’s and The Brass Tap needed a flexible solution that would work both today and in conjunction with its expansions in the future.
Datum provides one-stop technology solutions to clients all over the globe, helping them lower costs and maximize profit. At Datum, our goal is to help our clients run their business more efficiently using technology – it’s that simple.
Often overlooked and even more often misunderstood, foodservice warewashing is the method bywhich dishes, glasses, flatware, pots and pans, etc. are cleaned by an automated or manual process that employs hot water, agitation and detergent.
Customer comments are more important than ratings, scores, trends, and key drivers. This truth is apparent once we
remember that data-heavy surveys began as an imperfect stand-in for real customer dialog.
As our world advances and develops, technology is becoming a great differentiator. Sure, technology’s only as good as the people who use it, but having the best tools in the business doesn't hurt either.
After seeing positive results produced by Mindshare’s VoC technology, Costa Vida wanted a way to showcase and
publicize the customer feedback they were receiving. They found that reviews on other thirdparty
review sites were
infrequent and not indicative of the actual customer experience at Costa Vida locations.
Online reputation has always been important for
brands – and this is even more critical in the social
media age. In fact, according to Forbes1, a brand’s
reputation was recognized as the number one
driver for business value.
We surveyed our restaurant employers to better understand their hourly employees and hiring needs. We received over 600 responses from owners, operators and managers with locations ranging from one to 15,000. Of these employers, 30 percent have forty-nine employees or...
Roger Brown's and The Cove Tavern were looking for a solution to cut down on time spent scheduling hourly employees, managing requests, documenting shift notes, communicating with and hiring employees.
Dave Goodwin, Managing Partner of Restaurant Management Group LLC, describes his experience with the Punchh loyalty program, "For the past six years, we've had great success with our customer loyalty program implemented at our casual concept, Marketplace Grill. In that time, we've given away nearly $600,000 in rewards to good customers."
Restaurant operations today are faced with tough issues: keeping customers satisfied in a competitive marketplace, reducing costs through greater efficiency, and finding new ways to grow their business. Many concepts are turning to call centers as a way to better manage their order taking process, freeing them to focus on their business.