Jennifer Saunders-Haynes

Said Blaze Pizza, LLC Pizza CEO Beto Guajardo: “This program isn’t just going to change your company; this is something that is going to change the entire industry.” Guajardo shared that insight and more at the recent QSR magazine-Auxis webinar, "Traditional Store Audits are Outdated: A New Approach to Protecting Your Brand and Boosting Franchisee Success.” More than 160 restaurant brand leaders tuned in to hear panelists Guajardo, Point B Senior Principal Julie Smith (fmrly Richman) and Auxis Restaurant Leader Keith Sayewitz discuss brand compliance challenges and a new tech-enabled approach to ensuring a consistent brand experience that drives loyalty and franchisee success. Key takeaways: * 90% of restaurant brand leaders said their frontline associates and store managers don't define brand excellence the same way as their brand – a major contributing factor to inconsistent and even poor store-level experiences. * No restaurant operators surveyed believe their brand compliance efforts drive operational excellence. * Nearly 60% of restaurant leaders said shifting to a tech-enabled brand protection model could provide value to their brand. Read Auxis VP of Marketing Fabiana Corredor's webinar recap blog to learn how to solve these critical challenges: https://lnkd.in/exf-3Fw2 You can also view the full webinar here! https://lnkd.in/ekxneZhb #restaurants #brandcompliance #customerloyalty #franchisee #operationalexcellence Sruthi Ramakrishnan Rosemarie Torres Marshall Tatiana Jiménez Gabrielle Vega Lauren Randles

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As our CEO, Sherif Mityas would say, running a restaurant group is like skin. The outer layer shows what makes each restaurant unique: menu, design, colors, service, and taglines. Below the surface, the components are similar across the board, like a unified technology and finance team supporting all brands. This approach lets BRIX Holdings' brands keep their unique identities while benefiting from shared resources. Centralizing technology, finance, and supply chain improves efficiency and cuts costs, allowing each brand to focus on delivering exceptional customer experiences. Discover how the power of scale benefits our brands like Friendly's Restaurants, Clean Juice, Orange Leaf Frozen Yogurt, Red Mango, LLC, and more in the latest issue of QSR Magazine, on page 30. https://lnkd.in/ggUrHZpd Inquire about franchising opportunities with BRIX Holdings: https://brixholdings.com/ #MultiBrandFranchising #Scale #Innovation #Franchise #Leadership

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Nation's Restaurant News recently covered an insightful Technomic, Inc. study that dives deep into consumer behavior and the critical role of value in today's economic climate. But what is the X-factor for delivering value? What can restaurant leaders do to avoid Shrinkflation and discounting as the paths to maintaining customer interest and preference? As we all know, economic pressures are building up with credit cards maxed out and folks realizing fiscal exhaustion. It's pushing consumers back to 2020-era sensitivities towards pricing and shopping habits. Despite messaging of "cooled" inflation, it isn't as comforting as it may seem. We've enduring insanely high compounding inflation year over year since 2020. Despite this recent reduction, consumers still feel the pinch, and it's crucial for us to understand this dynamic. Convenience, accuracy, and quality are now more critical than ever in driving perceived value. Restaurant brand cannot afford anything less than perfection. This starts by adopting the right technology backbone to ensure orders are received accurately, and speed of service can be realized. Finally, the X-Factor in delivering value resides in delivering Omni-Channel Convenience. Give them the power to order what they want, when they want, where they want it. The only way to do that is by controlling the digital experience completely. Out of the box solutions may seem great, but they keep you playing in the same box as everyone else. It is absolutely essential to provide seamless and convenient interactions. Own the experience fully. Make it easy and fun to use. Own the data, learn, iterate and improve. This is the key to delivering value. If you're as passionate about the restaurant industry and UX as I am, let's connect and discuss these trends further! #RestaurantIndustry #ConsumerBehavior #ValueProposition #TechnomicStudy #Leadership #InflationImpact #Convenience #DigitalStrategy #CustomerExperience #RestaurantMarketing

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Ready for your next lesson in GLV 101? 🍎✏️ Learn how brands are opting for restaurant loyalty programs based on guest lifetime value instead of transactional discounts 💰 Download our new ebook for GLV strategies and case studies: https://bit.ly/49TcDEb

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Think Out of the Box: Food Industry Business Owners Theme Night Takeovers: Partner with local influencers or social media personalities to host themed dinner nights at your restaurant. They can promote the event to their audience and create a unique dining experience. Subscription Meal Box Collaborations: Collaborate with a subscription meal box service to offer a limited-edition box featuring your signature dishes. This exposes you to a new audience who enjoys trying new restaurants. Interactive Recipe Contests: Host a recipe contest where users submit recipes using your ingredients. Promote the winning recipes and offer prizes to incentivize participation. Follow Naveen Bansal for more such marketing updates. Naveen Bansal Raman Garg Priya Jain Anusha Anusha Hitesh Baladia Avi Garg #naveenbansal #SocialCommerce #Shopping #facebookmarketing #instagrammarketing #OnlineShopping #InstaShopping #DataDrivenDecisions #SuccessNavigation #DigitalMarketing #ContentMarketing #CustomerEngagement #BrandAwareness #BrandVoice #BrandMessaging #TargetedMarketing #CustomerSegmentation #PersonalizedContent #CustomerCentricMarketing #HighIntent #BrandAwareness #Retargeting #DigitalMarketing #metaverse #google #googlemybusiness #googlebusinessprofiles #localbusiness #storytelling #persona

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While tasting the six concepts and five inclusions featured in this kit, you will be transported back to memories of your past, while combining them with a new experience. https://bit.ly/44D0Dpn

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We're thrilled to bring you a special episode of The Digital Restaurant from the Food On Demand Conference at the iconic Bellagio in Las Vegas. Last week, Meredith Sandland and I dove deep into the transformative world of restaurant technology with some of the brightest minds in the industry. 🔍 Key Highlights: Andrew Custage from Medallia shared intriguing insights on the contrasting consumer perceptions of delivery and pickup pricing. How can your business adapt to these expectations? Deena DePhilips from Red Robin discussed the challenging yet crucial tech integrations and the strategic shift toward consolidation. Are you building or buying your next big solution? The highlight: Travis Kalanick emerged from stealth to talk about his vision for CloudKitchens and the future of food delivery. His thoughts on automating meal preparation and an "Internet Food Court" concept are game-changers! This episode is packed with invaluable perspectives that can help steer your strategies in the dynamic landscape of food services. Whether you're part of this fast-evolving industry or just keen on where food and technology intersect, you won't want to miss this! 👂 Listen, learn, and let us know your thoughts! We’d love to hear your reflections on these discussions. Check out the full episode through the links below. 🔗 Don't forget to subscribe for more updates from The Digital Restaurant, and share this with your network to spread the knowledge! #DigitalRestaurant #FoodOnDemand #RestaurantTechnology #CloudKitchens #InnovationInFood #Podcast #BusinessStrategy #FoodService #TechIntegration #LeadershipInRestaurants

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The May 23 webinar sponsored by Auxis and QSR magazine had 160+ restaurant brand leaders tune in to watch Blaze Pizza, LLC CEO Beto Guajardo, Point B Senior Principal Julie Smith (fmrly Richman), and Auxis Restaurant Leader Keith Sayewitz discuss strategies for achieving a consistent brand identity that drives loyalty and store success. The webinar provided some interesting insights: ∙ 90% of restaurant brand leaders said their frontline associates and store managers don’t define brand excellence the same way as their brand ∙ Nearly 60% of restaurant leaders said shifting to a tech-enabled brand protection model could provide value to their brand. ∙ Not a single brand operator replied “yes” to a poll question asking whether their compliance program drives operational excellence; nearly a quarter said they don’t know how to measure it. Blaze Pizza’s CEO Beto Guajardo highlighted Auxis’ pioneering model of virtual brand audits and coaching is a game-changer for the restaurant industry, highlighting how the solution led to a significant spike in customer satisfaction and revenue when he served as president of international for a leading quick-service restaurant operator. Read a quick recap of the webinar here: https://lnkd.in/eET-y8KK #restaurants #businessoperations #DT #sharedservices #outsourcing 

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Discover how personalized experiences and data-driven strategies are revolutionizing restaurant loyalty programs. Learn how to stay ahead in the competitive QSR landscape with insights from Paytronix's 2024 Loyalty Report: https://lnkd.in/gmhyd395 #personalization #loyalty #qsr #franchise #franchisemarketing #localmarketing #distributedmarketing

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The third of our 4-part series on the key takeaways from attending the 2024 National Restaurant Association show covers employee engagement tips to help restaurants improve retention.   Restaurants Need Better Tools & Employee Engagement to Fix Retention--   The restaurant industry is still struggling with getting employee satisfaction right to help with retention. Restaurant brands need to be more transparent, nurturing, and clear and consistent in how they manage employees. To do this, restaurant brands need to offer a diverse set of tools working together but should have its marketing and communications functions share out across company channels. Tools should focus on professional development, recognition, and the well-being of its employees. An investment in these tools should not be seen as just an empty cost – they will be the most effective in dealing with retention because it should decrease the amount of time and revenue lost associated with the loss of staff/rehiring. We learned restaurant brands should - ✔ Make the on-boarding process easy and seamless with no snags or delays, and have multiple ways to engage/interact, like applying for positions via mobile, email, etc. ✔Determine gaps in training programs by talking with new and existing employees ✔Have flexible scheduling options for a better work/life balance, with a clear and consistent policy ✔Offer employees with constructive feedback tied to goals ✔Introduce recognition programs – ask team for thoughts on how to develop and involve in the process ✔Offer a more robust employee wellbeing toolkit, like an employee assistance program offering services and wellness screens to support employees based on their individual needs In addition, the meaning of work has shifted according to the 2023 Edelman Trust at Work Barometer, and employees across generational divides are demanding a reset – plus, they are expecting more and their influence in the workplace is rising. At Edible, Inc, we are part of the Daniel J. Edelman family of agencies and have access to Trust Barometer resources, providing more value to our clients. Learn more about the 2023 Edelman Trust at Work Barometer: https://rb.gy/1os2ko

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Crafting intuitive and clear restaurant menu categories and item names isn't just about being on-brand—it's crucial for user experience. Creativity in menu naming can be fun, but it should never come at the expense of usability. When guests can’t easily find what they’re looking for, it leads to frustration and potential loss of sales. Take Zaxby’s "zalads" as an example. While whimsical, these names become problematic when customers search online for "salads" and don't get relevant results. It's a classic case where brand creativity clashes with searchability. The solution? Balance creativity with clarity. Here are some tips: Usability First: Prioritize intuitive names that customers are likely to use when searching online or browsing the menu. Usability Testing: Engage with guests, using cards to categorize menu items in ways that make sense to them. SEO-Friendly: Ensure item names are optimized for search engines to make your offerings easily findable. Confusing names can lead to friction, which is a quick path to losing customers. Keep it simple, clear, and searchable to enhance both digital and in-person dining experiences. Have you encountered menu names that were more confusing than clever? How did it impact your dining experience? Share your thoughts below. #MenuDesign #UserExperience #SEO #menuengineering #UX #GuestExperience #restaurantstrategy #restaurantoperations #restauranttechnology #restaurantops #strategy #menustrategy

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Your restaurant's culture is a critical asset for success, worth more than you might think. To maintain a thriving culture, focus on recognizing, aspiring to, clearly defining, promoting, and consistently measuring the behaviors that align with your brand, ensuring long-term profitability and business prosperity. Read here to learn more: https://lnkd.in/gYahrusX #restaurateur #restaurant #success #businessadvice

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Restaurateur Tip Of The Week🌟🍽️ Are you looking for innovative ways to attract new customers and boost your restaurant's visibility? Hosting special events and promotions can create the buzz you need to drive new business. 🌟 Themed Nights: Host unique themed nights like Taco Tuesdays, Wine Wednesdays, or Sunday Brunch Specials. These events give customers a reason to choose your restaurant over others. 🌟Exclusive Tasting Events: Invite your loyal customers to exclusive tasting events for new menu items. It’s a great way to gather feedback and build anticipation for new dishes. 🌟 Chef Table/Demonstrations: It’s an engaging way to showcase your culinary expertise and connect with food enthusiasts. 🌟Seasonal and Holiday Promotions: Create special menus and promotions around holidays and seasons. Think Valentine’s Day dinners, summer BBQs, or holiday feasts to attract more diners. 🌟 Charity Events and Community Engagement: Partner with local charities for fundraising events. It’s a fantastic way to give back to the community while attracting socially-conscious diners. These are just a few of the many possible events that your restaurant can run. At Appetite Online, we specialize in helping restaurants create buzz-worthy events and promotions that attract new customers and keep your current ones excited. Ready to drive new business with creative events and promotions? Get in touch! 🎉 #Restaurant #EventPromotion #LeadGeneration #AppetiteOnline

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Foodservice people: who remembers kitchen clipboards? They may still exist BUT marketing has come a long way! Lenny Nash Joe Meuschke George H. Nick Lamb Jeff Burch Jeff Maskule Michael J. Cala Pepe Toro Edward Zimmerman #foodservice #foodserviceindustry #restaurantindustry #restaurantsupply #fooddistributor #foodmanufacturing #foodmanufacturer #foodmanufacturers #foodmarketing #foodservicedistributor #hospitality #chef

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3 Ways Draft Cocktails Can Boost Profits! 1️⃣**Speed and Efficiency** - According to a study by the National Restaurant Association, bars that implement draft cocktails can see a 20-30% reduction in serving times. - A report from Beverage Dynamics found that bars offering draft cocktails experienced a 15% increase in the number of drinks served per hour compared to those that didn’t. 2️⃣ **Consistency and Quality Control** - A survey by Nielsen CGA revealed that 72% of consumers appreciate the consistency of taste in draft cocktails compared to traditionally mixed ones. - Bars using draft cocktails reported a 10% decrease in customer complaints related to drink quality, as noted in a study by Beverage Media Group. 3️⃣**Cost Savings and Waste Reduction** - The U.S. Bartenders’ Guild reports that bars can save up to 20% on ingredient costs by using draft cocktails due to precise portion control. - A case study by Imbibe Magazine found that bars utilizing draft cocktails reduced their overall drink waste by 15-20%. Make your draft program more profitable with our technology. Our PerformancePlatform™ is easy to setup, easy to use and makes it easy for your draft program to be more profitable. 🔗 - www.happyhourfeeling.com

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