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Designing marketing campaigns to promote growth, sustainability

When the word “marketing” pops up, the initial thought is of pushing out the name of a brand or new product or service, but today’s marketing is playing a much bigger role for [...]

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Zoup, Ballard Brands, Vale Food share tips, advice on battling payment fraud

When it comes to payment fraud, or any sort of data breach, brands must embrace the philosophy that even one time is one too many and understand that prevention and preparedness is critical. In [...]

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Many happy returns: 4 brand leaders discuss customer retention strategy

Consider these tidbits of customer retention data: For the first-time customer visit, there is a 50-50 chance of a return visit. For the second-time visit, the chance of a return visit is 70 [...]

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Ballard Brands, Blue Lemon, Four Foods Group, Luna Grill, Mad Greens: The CEOs speak on the state of things

Technology. Sustainability. Trendsetting menu items. Clearly restaurant leadership these days has plenty to ruminate, but when it comes to the one thing that’s keeping leadership up at [...]

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Garbanzo’s, Jimboy’s Tacos, Nekter execs drop some (data) knowledge

Want to really get your customers happy and connected the second they walk in the door? Try giving them something totally free and tasty. At Garbanzo, as soon as customers walk through the door, [...]

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Why 4 is the magic number in customer retention

Fast casual brands must not only focus on enticing new customers and keeping customers happy, they need to boost the ‘repeat’ customer metric. Why? Consider these stats: for the [...]

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Chipotle, Dickey’s, Applebee’s execs offer tips on AI strategy, ROI

Artificial intelligence is fast becoming the latest tool in a fast casual’s technology strategy but it requires a strong strategy and customer data insight in order to achieve a strong [...]

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Smoothie King, Mighty Quinn’s, Tropical Smoothie Cafe take on ‘cannibalization’

According to Merriam-Webster, cannibalism is defined as the “ritualistic eating of human flesh by another human being.” In the world of restaurant brands and franchises it is better [...]

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How to sustain sustainability, despite obstacles: experts weigh in

Among the many foodservice industry buzzwords today, sustainability has to rank right up there with spicy international cuisines and organically grown ingredients. After all, knowing that your [...]

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Garbanzo’s, Jimboy’s Tacos, Nekter discuss how customer data ‘makes’ the in-store experience

Want to really get your customers happy and connected the second they walk in the door? Try giving them something totally free and tasty. Want to really get your customers happy and connected the [...]