Tech & Marketing Insights From Global Restaurant Brand Leaders

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!

Marketing Chiefs Shaping the Food Industry Today

Marketing Chiefs Shaping the Food Industry Today

By Amelia Levin, Foodable Contributor

Digital, social, mobile, video, blogs. The list of marketing opportunities goes on. And that’s precisely the challenge marketing executives in all industries face today as methods increasingly become more tech-oriented. 

Restaurant marketers – embedded in an industry with an extremely competitive landscape and super tight profit margins – face an even greater challenge to integrate digital expertise and various marketing strategies with the variety of mediums out there. With such complexity and no one, clear, overarching approach, few marketing masters are pulling all the strings to lead their brands and concepts to a new level of success. But some are doing just that. 

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