Year after year, consumers, and foodies alike obsess over a new trend that drives where they are going to eat. For bars and restaurants, these trends can be determined by the demographics of recurring visitors, national trends, or advances in technology. Almost halfway into 2018, Foodable has determined the top 2018 trends for bars and restaurants.Read More
Technology is the number one operational enabler that connects all the dots on the multi-channel, on-demand customer experience.
Slow down and understand your customer, they are your greatest resource when it comes to understanding your business.
Technology also simultaneously opens up the back-end world of restaurant operations for the entire enterprise. But due to the breakneck speed of technology innovation and uncertainty over standards and norms in off-premises operations, the segment is earning a reputation as ‘the wild west’ of the restaurant industry. However, technology roadmaps that create a seamless customer experience are not only possible, they’re the only way to survive the battles that await operators. In episode three of The Takeout, Delivery, and Catering Show, we sit down with Mo Asgari, President of MonkeyMedia Software, to break down the barriers operators face and will highlight the best technology design for modern-age full-scale deployments.Read More
It’s no secret we live in a very competitive restaurant environment.
Not only do we have more cuisine options, but we have more brick-and-mortars that offer different atmospheres and experiences than ever before.
There’s also the increasing shift towards online ordering and food delivery by consumers with a fast-paced lifestyle who are looking for convenience and speed.
Needless to say, restaurant visits have been declining year over year and it’s more important than ever to capitalize on the few opportunities available to amp foot traffic to your restaurants.
So how can restaurants maximize visibility in such a saturated environment?Read More
Cava Mezze Grill is planning to use data to form a more intimate dialogue with its customers and build a personalized brand loyalty program, according to “Fast Company.”
The Washington D.C.-based fast casual brand is known for using data to enhance their restaurant design and improving kitchen operations and reducing food-ordering lines, for example. So, it’s no surprise the Mediterranean-style food brand now wants to take it up a notch to better learn about their guests in order to cater to their specific wants and needs.
Cava Grill will be doing this by tracking patrons orders and offering promotional coupons for menu items each guest favorites.Read More
Ask nearly every restaurant owner what their number one, long-term marketing ‘program’ or tactic is, and most will say effective word of mouth. This can be great until it starts to fizzle down or another new restaurant opens up down the street resulting in the competition becoming the new talk of the town.
Instead of shooting into the wind and hoping ‘word of mouth’ with deliver desirable long-term results, restaurateurs need to embrace a program that is an extension of word-of-mouth marketing, by developing what is called ‘brand ambassadors.’
A brand ambassador will positively represent and promote a restaurant’s venue. They will embrace the company values, vision, mission, and culture. They will strengthen a restaurant’s identity within the community by providing additional visibility and overall awareness.
Yes, word of mouth happens organically over time because of excellent food, drink, service, and experiences, don’t get me wrong. But what if there was a way to double-down and create multiple micro-communities and multiple levels of ambassadors to promote a restaurant’s brand?
That’s where an ambassador program comes in.
Here’s how:Read More