Meaningful experiences depend more on ensuring tools and technology talk to one another than a singular silver bullet tool. What tools and technology should QSR restaurants be leveraging to help create these more meaningful experiences?Ī. Neiman and her team drive outcomes by combining data and technology to expand sales and increase consumer engagement in a measurable way. Hope Neiman is the chief marketing officer of Tillster, a leading global player in the burgeoning restaurant technology space. Digital prompts such as 'Would you like us to bring you more iced tea?' or 'How does dessert sound? We will offer you 10% off your meal if you choose to order something sweet.' Personalized touch points that meet customers where they are and when they need them make guests feel they are being tended to and are receiving special deals by dining in the restaurant.
For example, by using technology like 'bring to the table' systems to maximize each guest's experience. As a result, QSRs need to consider new ways to add value for the customer. That's why physical restaurant experiences are so important right now.
However, today's economic uncertainty does not have consumers trading down - they're actually cutting back on takeout and dining out altogether. In times of economic uncertainty, we often see consumers downgrading their eating experience and turning to QSR and fast-casual options rather than traditional sit down – this is what we saw during the pandemic. Greet them and have a seamless experience even before they walk through the door of your restaurant. This may sound obvious, but make your guests feel the experience is worth it. As diners cut back on dining out to navigate inflation, how do you recommend QSRs create more meaningful physical restaurant experiences?Ī.
QSRweb spoke to Hope Neiman, chief marketing officer for Tillster, a kiosk company that grew into a best-in-class, metric rich engagement and ordering solutions provider for multi-unit restaurant brands, to learn how QSRs can create more meaningful restaurant experiences for those customers who still want to dine out. But QSRs and fast casuals are faring better with lower-priced menu items and expanding menus. With grocery and gas prices on the rise, luxuries like dining out, especially at full-service restaurants, take a back seat to necessities. Diners are eating out less as the economy struggles.
0 kommentar(er)
