Restaurant executives and marketing leaders said winning the digital guest now requires more than promotions alone, pointing to the growing importance of operational execution, targeted offers and packaging.
The chain announced a pilot with Wing in Charlotte, North Carolina, focused on delivering its oven-toasted sandwiches through autonomous drones.
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Furthering momentum into in-restaurant dining, DoorDash Reservations expanded into Boston, Los Angeles and New York in mid-May, alongside additional growth.
Craveworthy Brands and Ballard Brands are driving their concepts forward with drive-thru innovation, zeroing in on automation, accuracy and personalization for customers before they even pull up to the window
Restaurant technology is hitting the market as a rapid pace. But even those developing robotics and digital platforms say it’s important for operators to choose wisely when onboarding new tech.
Suzie Tsai and John Dillon, CEOs of Bonchon Korean Fried Chicken and La Madeleine Bakery & Café are leading growing brands through a period of change with shifts in where and how guests order meals. For both, keeping pace is important, but quality is still king at their companies.
Speaking today at the Food On Demand Conference in Dallas, digital marketing leaders from Freddy’s, Cheba Hut and The Melt stressed that with finite resources, they need to focus on using their loyalty programs to truly drive repeat visits and better engage with lapsed customers.
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More than ever, restaurants are all in on off-site innovation. Industry executives say it’s indicative of a growing and evolving off-premises landscape, advising operators to seize opportunity with trending consumer behaviors, modernized tech stacks and the relationship between first- and third-party delivery.
