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Even for brands in which digital ordering represents a small percentage, its search traffic and order traffic represents a meaningful sample size from which brands can glean valuable insights.
The brand is launching dark roast coffee next week and is testing smoothies and other 'blender' beverages.
During the company's investor day this week, CEO Nigel Travis said that being a global company is more difficult than ever because of social media.
#CONNECTsummit14 included mobile innovation leaders from across the spectrum: tech, restaurant, retail.
Online ordering is the perfect way to remind students, parents and school administrators that you care about their needs by offering them a quick and value-oriented way to order their meals.
Restaurant marketers can capitalize on this trend by thanking guests for their contribution with special offers.
Such technology decreases a customer's perceived wait time by up to 40 percent.
A menu analyst says the most creative foodservice in the world is being done on college campuses, and that idea generation should start there.
Apple tries to make everything easy for consumers and that usually equals widespread consumer adoption down the road.
The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.
The company plans to test a loyalty program by the end of this year.
By combining NFC with finger touch recognition technology, Apple is able to offer NFC payment securely inside PassBook, making PassBook more relevant than ever.
CEO Cheryl Bachelder said human capital, focused on both employees and guests, is a compelling, profit-driven strategy.
The new mobile wallet eliminates the need for a magstripe, instead generating a single-use, unique number for each transaction.
Cutting costs by creating limited time offers or new menu items that scale down the serving of animal protein could be interesting to test with consumers.
With Apple's rollout of Apple Pay, now might be a good time for marketers to get to know Passbook.
How educational foodservice operators can gain a more transparent view of their costs and control of all purchasing cost factors.
Cathy believed the key to success was 'taking care of the customer' and treating each of them like the most important person in the world.
Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.
Operators can now collect valuable information about their customers, find micro segments, create predictive analytics, and pass that value on.
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