In this “On Foodable Side Dish,” brought to you by the Foodable Network, Foodable Managing Editor Jessica Bryant sits down with two restaurant executives to discuss tech and marketing.
Up first, we are joined by Chris Demery, Group Vice President, Customer Experience Technology at Bloomin’ Brands, at the NRA’s Restaurant Innovation Summit in San Diego. With global brands in its portfolio, including Outback Steakhouse, we learn which technologies the group has adopted over the past year, the timeline used to determine whether it’s a success, and how brands of this size — with international presence especially — scale technology.
Next, we are joined by Clay Dover, CMO at Pei Wei at the Marketing Executives Group (MEG) conference. How is Clay’s team implementing loyalty and exclusivity? How is Pei Wei using influencers on social to increase authentic engagement? And what does he see on the horizon for 2016? Watch the full episode to find out!