How to Create Systems in a Franchise Model for Off-Premise Foodservice

How to Create Systems in a Franchise Model for Off-Premise Foodservice
  • The Franchisee Wants to Know That You, the Franchisor, Has the Off-Premise Strategy Right.

  • Focus on Your Four Wall Capabilities First: The Order to Cash Cycle.

In this episode of The Takeout, Delivery, and Catering Show we talk with Jim Vinz, CEO of Genghis Grill, about the systems and strategies Genghis Grill developed to become a model of success by empowering their franchisees to succeed in the tumultuous off-premise ecosystem.


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Peapod and FarmLogix: Exploring the Future of Food Tech

Peapod and FarmLogix: Exploring the Future of Food Tech

On this special episode of The Barron Report recorded at Foodable.io, brought to you by Kabbage, we get to discuss how technology has become the core backbone of how we reach, interact, and exchange info with our customers. In this episode, Guest Host Donald Burns navigates us through this discussion of where technology could take the industry over the next decade. How will online, mobile, Social, AR and more affect the business of the future?

Joining Donald are two food businesses who, while aren’t technology companies, rely on technology to move their businesses forward.

Carrie Bienkowski of online grocery delivery company Peapod is showing Americans how they can shop smarter, save time and money, and find the foods they want in order to eat better. Using their online platform, customers are able to fill and adjust their carts all with the tap of a finger.

Meanwhile, Linda Mallers, CEO and President of FarmLogix discusses how their company is a company transforming the local and sustainable food supply chain by connecting buyers to producers with technology and sustainability expertise.

Watch the episode above to see how these businesses are leveraging technology in their daily lives as well as how they predict tech to impact the industry.

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The Field Day App Connects Brands with Ambassadors to Execute That Last-mile Sales Opportunity

The Field Day App Connects Brands with Ambassadors to Execute That Last-mile Sales Opportunity
  • The Field Day App Can Help Solve the “Last-Mile” Sales Challenge for Big Brands.

  • Most National Brands Have Undeveloped Local Sales Strategies. On this Podcast, Erle and Val Explore a Guerrilla Marketing App That Can Help.

Today's restaurant chains have many channels of foodservice offerings like brick and mortar, takeout, delivery, and catering.  Many times, all of these channels are centralized under one facility.  

One challenge for these restaurants is creating a sales and marketing plan that increases awareness for all offerings.  For example, an off-premise offering is a local proposition to the consumer and for national chains that have all-encompassing sales and marketing strategies, awareness around their local offerings are generally underdeveloped.

On this episode of The Takeout, Delivery, and Catering Show Valerie and Erle speak with Alex Nocifera, founder of Field Day; a platform and marketplace for brand ambassadors helping big brands like Chick-fil-a, California Pizza Kitchen, and Red Robin drive local marketing efforts, such as catering sales outreach. 

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Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation

Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation
  • Erle Dardick and Valerie Killifer explore takeout and catering as two separate "channels" in your restaurant make-up.  These "channels" need to have different strategies to work effectively. 

  • Trudy Jones, Director of Alternative Platforms for Red Robin, explains the different elements to consider when taking on takeout and catering channels in your restaurant. 

Takeout and catering are completely different businesses, and the secret to making them work successfully is in the design of different consumer solutions for each channel, including unique transaction workflow, menus and product selection, packaging, centralized services, and workflow — and each have entirely different strategies. In this episode of The Takeout, Delivery, and Catering Show we speak with Trudy Jones - Director of Alternative Platforms for Red Robin, to explore the different elements required for takeout and catering, and why each one is important for delivering a brand experience that keeps customers coming back for more.

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Study Shows That 75% of Online Orders Are In the Fast Food Segment

Online ordering infographic  | Gourmetlabs.net

Online ordering infographic | Gourmetlabs.net

Mobile ordering is no longer a new shiny technology, instead consumers are starting to expect it and prefer this type of ordering for take-out and delivery. According to a recent study by Gourmet Labs, 38% surveyed order online because it is easier, 27% because it is more accurate, 20% because it is quicker and 12% because they don't like ordering over the phone.

Not only are consumers lovin' online ordering, but it increases suggestive up-selling for the restaurant. 21.5% order more when ordering online. This shows that those pop-ups that appear right before a user completes their online order saying "do you want to add a delicious dessert for $3.99" with an appetizing photo, are working. See more online ordering stats here