Several marked shifts have occurred within the restaurant space with the rise of ecommerce and omnichannel. Omnichannel is no longer just an opportunity for retail, it affects restaurateurs as well. Restaurant operators need to understand how the industry evolved to meet changing needs, says Fast...
Campus dining convenience has grown to become the fastest growing and most exciting aspect of food management on universities and college campuses across the country. Students and faculty want convenience and love digital experiences. Meanwhile, the value of digital ordering and its benefits for convenience...
Convenience has replaced speed as the go-to reason customers choose to dine in or order take out. While the era of drive-through lanes and pizza delivery rose rapidly, the idea of food delivery quickly became the new standard for dining options. Convenience is now a critical component of any restaurant or foodservice business strategy, and it impacts universities as well. Campus food delivery is only the latest rendition of food delivery and food department administrators and managers need to understand why offering delivery on campus is a must-have.
Customer loyalty cards and restaurant loyalty programs have become an archetype in modern shopping experiences, and they are ingrained within the restaurant industry as well. Customer loyalty associations can attract new customers, encourage repeat purchases, provide a source for data collection, and help restaurateurs better manage their facilities. Unfortunately, the primary restaurant customer loyalty program, such as a punch card, is simply outdated and represents a key challenge in maintaining consistency in restaurant loyalty programs. Such problems are amplified across multisite portfolios. To maximize profitability and use of online ordering capabilities, restaurateurs need to understand these challenges and how to apply online digital dining technology to build consistency within them.
Standard guest experiences in the restaurant industry are evolving. While restaurants once were considered a commodity, today’s consumers expect a genuine, smart experience. Everything around the food impacts the experience, says QSR Magazine. Digital ordering solutions for on-premise dining represent the newest frontier in creating a more engaging experience. Restaurateurs need to understand the limits of traditional ordering solutions for on-premise dining, how digital capabilities deliver a brilliant experience, and the benefits associated with digital transformation for consumers and restaurants alike.
Developing your own branded digital food ordering experience, including developing your own mobile app, ensuring your online ordering platforms work seamlessly together and are integrated into your existing point-of-sale (POS) system, is a complex undertaking in modern restaurant management. In fact, a recent Restaurant Times...
Digital ordering for restaurants allows restaurant managers to collect more data about their customers and continuously improve. While big players were first in the game, the demand for digital ordering for restaurants has grown to encompass every brand and entity. It is not enough to simply want to embrace digital ordering for restaurants; restaurants must implement the processes and practices necessary to offer digital ordering capabilities fully. Meanwhile, digital experiences are rapidly replacing traditional brick-and-mortar, and those that fail to recognize the potential and value in digital ordering will face the uncertainty of an Internet-driven world.
Long restaurant lines constitute a significant problem for the multi-billion-dollar industry, and consumers are growing more aware of what they expect and deserve from the nation's restaurant chains. Also, the way consumers obtain food from restaurants has evolved, with more consumers opting to have their...
Restaurant operators are experiencing increased pressure to offer better customer experiences, and takeout is chief among these experiences. According to a respondent in a recent market research study conducted by Tacit: "Over the last ten years [takeout has] gone from 12% to 20%. Over the last...