Engaging Post-COVID Customers
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Original story and image on qsrmagazine.com
How Restaurants Can Use Tech to Engage Post-COVID Customers
In this day and age, it is virtually impossible for restaurants to maintain and grow sales without some form of digital participation. Traditional POS systems that were used primarily for tracking sales and inventory and employee reporting have adapted exponentially over the years. They now include such comprehensive features as tracking guests’ return visits, their favorite dishes, and more.
These systems make it easier for restaurant owners to run their entire business, with features that help analyze sales data, connect with customers and manage employees in real time. They include integrations for email marketing, loyalty programs, and other capabilities that streamline processes and save time.
Original story and image on qsrmagazine.com
Ghost Kitchens' Impact on Restaurant Marketing
There is ample opportunity for marketers to take advantage of the ghost kitchen phenomenon, especially without the limitation of a specific location.
Over the last two years, we’ve seen the rapid rise of new business models aimed at meeting the evolving needs of restaurants amid labor shortages and the changing behaviors and desires of consumers.
The quick-service restaurant industry is seeing similar disruption of traditional business models through one innovation in particular—the ghost kitchen.
Original story and image on qsrmagazine.com
Where Does the Restaurant Industry Go from Here?
As inflation soars and Omicron fades, the battle for talent and value surges ahead.
The quick-service industry appears to have recovered quickly from an Omicron setback.
Omicron’s impact on restaurants was significant, but it doesn’t appear to be lingering like past surges.
Original story and image on qsrmagazine.com
How to Make Better Pricing Decisions for Your Restaurant
Pricing for delivery and takeout is a conversation every restaurant needs to have.
Rate fences work well for delivery, whether they are by time of day, day of week, meal period or delivery versus takeout.
This is the final article in a five-part series on menu pricing. Access to parts one, two, three and four can also be found in this article.
Doing Rounds of The Kitchen Table
We hope you have enjoyed this week's fresh serve of news from the Catering and Restaurant Industry.
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