How Mobile Ordering Apps Stack Up

Mobile ordering apps are poised to be a major sales driver for fast casual restaurants, but not all apps are built the same.

Type: White Paper

Sponsor: Fuzz Productions




Five Benefits of Hardware-driven Innovation

Today’s hardware devices do much more than process orders.A new set of criteria exists for hardware: Will it accelerate service? Open new channels? Improve efficiency? Customize orders? Increase loyalty?

Type: White Paper

Sponsor: Oracle




Delivering an End-to-End Customer Experience

Acrelec America addresses the customer journey from start to finish.

Type: White Paper

Sponsor: Acrelec - formerly Hyperactive Technologies


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FEATURES


How self-serve kiosks get the orders rolling at Burger Boss

Burger Boss, a fast casual chain in Southern California, has found self-serve kiosks a great tool for engaging customers in creating their orders and in improving speed, accuracy and overall satisfaction.

BuzzFeed exec schools restaurateurs on mastering customer engagement

Jennifer Klawin, SVP, brand strategy, West Coast for BuzzFeed, shared social media tips with restaurateurs.


UFood Grill using kiosks to get face-to-face with customers

Facial recognition kiosks are the technological highlight of UFood Grill's first stand-alone street location.

Kids these days: Using digital signage to engage millennials, Gen Z

Strategically incorporating digital signage into your business plan and brand experience will enhance marketing efforts and engage younger customers — ensuring repeat business and future success.

How mobile ordering is reinventing the drive-thru experience

Much of the draw of the drive-thru is rooted in speed and convenience; however, recent advancements in technology have created the potential for an even faster, even more seamless drive-thru transaction.

3 ways to improve your customer experience

The human connection between staff and customers will set your restaurant apart. Build relationships and you'll build businesses.

Can Smashburger's former CEO put Pie Five back on positive path?

The last few years have been tough for Rave Restaurant Group, which owns Pie Five and Pizza Inn. Smasburger's former CEO, Scott Crane, however, stepped into the corner office this week and has plans to grow the brand.

Positive loitering: How fast casuals can increase customer dwell time, spend with digital signage

By encouraging longer dwell times and shorter perceived dwell/wait times through digital signage, your chain can increase the overall spend per guest and amplify engagement — ensuring the customer will be back.

Are you accounting for those holiday gift cards correctly?

For many restaurants, the holiday season bustles with promotions, parties and gift card sales. But amid the season's cheer, restaurants must account for these gift cards properly.

5 ways to connect with your customers in 2017

Seventy percent of mobile phone users said they actually want to have loyalty cards on their devices, and recent studies found that overall activity on mobile devices now accounts for two-thirds of digital media time.

How is color coloring customer perceptions?

Color is critical to customer experience since it has a notable and predictable impact on their moods and emotions.

Blast & Brew taps into allure of personal choice

The new Blast & Brew pizza and beer franchise gives customers creative choice regarding what's on their plates and how they most prefer to wash it down. Here, CEO John Ferdinandi talks about the concept and the path forward.

Kiosks killing jobs? Current events beg the question, but the facts say otherwise

Several restaurant chains are using kiosks and other technology that allow orders to be placed more rapidly and efficiently. Kiosks are fostering fears about job losses, but in reality, kiosks are serving to reallocate labor from the front to the back of the restaurant and in some cases, add jobs.

Kiosks killing jobs? Current events beg the question, but the facts say otherwise

Several restaurant chains are using kiosks and other technology that allow orders to be placed more rapidly and efficiently. Kiosks are fostering fears about job losses, but in reality, kiosks are serving to reallocate labor from the front to the back of the restaurant and in some cases, add jobs.

Fast Casual Summit: 4 questions restaurant brands must answer

At last month's Fast Casual Executive Summit outside Los Angeles, restaurant marketing consultant Gerry O’Brion said the difference between winners and losers in the food service game is differentiation. Brands that can clearly answer four key questions are primed to lead this highly competitive segment of the economy.

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Consumers value great customer service. If you give customers an experience that exceeds their expectations, they'll gladly pay more for it...and recommend you to their friends! Deliver a bad customer experience, you'll be the one paying the price.

NEWS