We know it’s been a busy week. That’s why we put together the 5 things you need to know in Restaurant and Hospitality this week:
Restaurants make shift to cashless payments
Credit and debit cards have been America’s preferred methods of payment for years. But recently, mobile payments and credit card perks have boosted cashless spending even more. According to the 2016 U.S. Consumer Payment Study, conducted by TSYS, 40 percent of Americans prefer to pay with credit, 35 percent opt for debit and 11 percent choose to pay with cash. Now, the cashless trend is quickly spilling over into the restaurant industry.
How to keep franchisee candidates engaged
It’s important to keep franchise candidates engaged throughout the entire sales process, from the moment they discover your brand all the way through commitment. To fully engage with candidates every step of the way, it’s important to outline and describe in detail each step of the candidate experience. Thankfully, FranConnect recently put together a guide to help you keep these candidates engaged.
Loyalty begets loyalty, but only if QSRs give customers the rewards they want
Loyalty is a two-way street — both in life and in rewards programs. Every quick-service restaurant seems to offer its own loyalty benefits. Yet the ones finding the most success have one thing in common, and that is treating loyalty as a give and take. Brands such as Starbucks and Chicken Salad Chick have altered their loyalty programs to align with changing consumer habits.
Retail Food Group appoints new marketing head of coffee retail division
The Retail Food Group has appointed Bronwyn Powell as it’s Marketing Head of Coffee Retail. Powell is a senior marketing, digital transformation and innovation specialist with 30 years’ experience in business change and transformation strategy. Now she’ll be responsible for re-engaging Australian consumer’s love for the Gloria Jean’s Coffees Brand System, and boosting the mobile coffee division at RFG, through disruptive and innovative growth and engagement marketing campaigns.
Union Square Hospitality Group’s CEO names industry’s biggest challenge
For Danny Meyer, New York City restaurateur and the Chief Executive Officer of the Union Square Hospitality Group, the biggest challenge confronting restaurant owners isn’t the minimum wage, high rent or the cost of food. It’s the customer. “I think the biggest challenge we face is a different type of computation than what people always told me about when I first got into this business,” Meyer told CNBC’s “Power Lunch” Tuesday. “It’s not that there are so many restaurants that you are competing against. I think you’re competing for people’s time.”
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