As restaurants face the challenge of falling guest traffic and sales, Krystals is trying to pull customers in by offering a new $4 meal. Past promotions have shown that while the restaurant should lose money by offering items and/or meals at such a discount, they actually turn a profit due to upsells, add-ons, and attracting customers that may not have come in at all except for the promotion.
Published December 30, 2016
You’ve got to get employees to feel that they own the place, not just work there. “One of the principles of self-managed teams is to organize around a whole service or product,” Glick went and explained. In other words, make sure company personnel feel responsible for what the customer is buying.
Trending this week: holiday keys to a happy staff, operators unsure about overtime strategy, more
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Published December 30, 2016
DMI, a company centered around mobility services and solutions, has published a ranking of mobility leaders i the limited-service industry. Surveying more than 75 restaurants in the US, the ranking assessed each restaurant’s ability to meet customers’ increasingly mobile needs. The ranking indicated that while well-designed mobile experiences (e.g. apps) and brand loyalty were increased trends, consumers still expressed that the mobile experience has yet to be perfected.
Key Takeaways:
- DMI, a global provider of end-to-end mobility services and solutions, announced its first annual ranking of mobility leaders in the limited-service industry.
- By revealing which limited-service restaurants offer the most robust mobile experiences today, DMI has provided a clear and comprehensive snapshot of the state of mobility within this quickly growing industry.
- Of the concepts evaluated, fast casual owns the mobile space, followed by coffee shops, pizza, and traditional fast-food restaurants.
“DMI’s benchmarking study revealed that although some quick serves are providing better mobile experiences than others, none are fully satisfying their customers’ desires.”
https://www.qsrmagazine.com/news/report-fast-casual-owns-mobile-space
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Cameron Mitchell’s Plan to Bridge the Millennial Gap
David Miller is the president of Cameron Mitchell Restaurants. Cameron Mitchell and David Miller created The Millennial Concept Challenge. There are about 3,000 employees at Cameron Mitchell. Miller understands the demographic barriers. To bring together employees, Cameron Mitchell is using in-house competition. At Cameron Mitchell Restaurants, millennial employees are recognized by senior leadership.
Key Takeaways:
“There are around 3,000 employees at Cameron Mitchell, including 258 managers. Miller expects this event to be the start of an annual event, although he’s not sure where it will take place or how the details will evolve.”
https://www.fsrmagazine.com/human-resources/cameron-mitchells-plan-bridge-millennial-gap
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