How to Drive Multi-Unit Growth with the Latest Labor Management Tools
Operators today are dealing with an increasing amount of uncertainty. Multiply that uncertainty across many stores, and things can quickly get out of control. Which is why so many multi-unit groups are turning to technology to remove as much complexity as possible in an effort to optimize labor, control costs, and drive top-line revenue. Join Mike Spohn, Workforce Planning Manager at HCI Hospitality, to hear how he uses labor management tools to:
Automate and simplify scheduling process for managers and employees
Centralize Time-Off, Availability, Schedules, Overtime, and Shift Swaps all in one online scheduling tool
Leverage the power of forecasting to staff for the volume of business they want
Use robust reports to manage top- and bottom-line revenue on a weekly, monthly, and quarterly basis.
HCI is a multi-branded restaurant management company focused on providing guests exceptional hospitality. Their portfolio of companies includes national franchise Freddy’s Frozen Custard & Steakburgers, as well as owner operated restaurants including Coco Bolos, Cox Bros BBQ, Hibachi Hut & Powercat Sports Grill with properties in Kansas, Nebraska, Texas, North Carolina, and soon to be South Carolina and Virginia.
In addition to overseeing practices and implementing new policies within the Workforce Planning department at HCI, Mike has an intricate understanding of the tools in place and strives to use them to his fullest to free up his management team to focus more on hospitality and less on paperwork. Mike and his team coordinate with multiple management levels daily while using HotSchedules' battery of reports and tools. From the office-based CEO to Regional Managers, Area Managers, and GMs, the flexibility to review data, reports, and schedules on mobile platforms has increased the speed in which the staff can adjust to the changing business environment. HCI and Mike see HotSchedules as an incredibly important tool to their continued growth and success.
Why Domino's Pizza® is Thriving as a Technology Company (and How You Can Too!)
Keeping your guests engaged in 2017 means having the right marketing technology to provide a seamless digital customer experience. Understanding how and why brands are succeeding at leveraging technology to connect with guests to compel more visits will help you develop a strategy that works for your organization.
Domino's Pizza® uses its technology as a strategic advantage to build customer loyalty. In this webinar, we'll share a synthesis of public information regarding the brand's "Piece of the Pie Rewards" program and will review the types of technology Domino’s Pizza® uses to fulfill its guest engagement strategy. This point of view is derived from Paytronix experts with more than 15 years of experience designing loyalty programs and incorporating technology into guest engagement initiatives for more than 330 restaurant brands.
You’ll walk away inspired by the innovative spirit at Domino’s Pizza®. Plus, you’ll be armed with insights you can share with your team to start using technology as a strategic advantage for your brand. You too can thrive as both a restaurant and a technology company when you use the right tools to attract guests and keep them engaged with your brand.
Stephen Stone not only works on the back-end of the loyalty equation; he also belongs to several programs in the restaurant space. His experience as a consumer, combined with the expertise he gained from managing more than 300 loyalty programs in the restaurant industry, allows him to share smart, actionable insights that help restaurants better leverage their programs to increase guest engagement.
Stephen’s past webinars have contained in-depth analysis of some of the top brands in the industry, including Starbucks, McDonald’s, Chipotle, and Dunkin Donuts, with topics ranging from loyalty programs, to gift card management, to direct email and mobile marketing.
QSR Drive-Thru Performance Study 2016
After two years exploring how certain dayparts and menu categories shaped the drive-thru experience, the QSR Drive-Thru Performance Study this year returned to breaking down the data by chain, researching 11 quick serves—and, for the first time ever, four fast casuals—to find out where they land when it comes to critical drive-thru metrics.
This webinar reviews the most recent results of the study and shares current trends and best practices from quick-service operators.
partner, SeeLevel HX
vice president of brand operations integration, Arby's Restaurant Group
editorial director, Food News Media
Drivers of Away-from-Home Iced Tea Consumption: Language and Attitudes
Iced tea plays an important role in away-from-home beverage consumption across foodservice channels, dayparts, and menu types. As competition between venues continues toincrease, so does the importance of an optimized iced tea offering. To this end, the language used to describe the iced tea and the benefits emphasized are often as impactful as the iced tea itself.
Summarizing findings from recent proprietary research conducted by Datassential for S&D Coffee and Tea, this webinar examines the behaviors, attitudes, and perceptions of iced tea drinkers to aid in this optimization, delving into both current and emerging iced tea preferences.
In this webinar, attendees will:
- Understand preferences around iced tea types, formats, and customization options
- Explore attitudes around iced tea compared to alternative cold beverage options
- Identify the most impactful language for encouraging iced tea consumption
- Gauge reactions to innovative or trending iced tea beverages
As Vice President of Marketing at S&D Coffee & Tea, the nation's largest custom coffee roaster and supplier of iced tea to the foodservice industry, John Buckner leads the day-to-day marketing operations for the company—serving as a thought leader for beverage strategies, product innovation, and business development. In this role, he uses his strategic marketing and business operations skills to generate profitable growth by building brands, launching successful new products, and gaining distribution.
Top Digital Menu Board Insights & Recommendations to Drive Sales
It's no secret that digital menu boards (DMBs) are increasingly being considered and deployed by quick-service and fast casual brands at a record pace. DMBs improve operational efficiency for multi-site operations and can ensure brand messaging consistency and effectiveness—but increased sales results are often hard to achieve and attribute. Is there a secret to driving average spend? Do combos really make a difference in driving sales? Does animating menu content influence guest purchasing behavior? And how do you accurately measure the performance of your DMBs?
Join Andrea Ehresman, Director of Retail Strategy at Coca-Cola North America; Jesse Breidinger, Senior Marketing Manager at Coca-Cola; and George Yunis, SVP of Marketing at Allure, a Christie Company, as they reveal proven key DMB design strategies, techniques, and tips that drive engagement and influence customers' decision-making and purchase behaviors.
Andrea, Jesse and George will cover top strategies and techniques for Digital Menu Board content design including:
- How many screens does my menu require?
- Mapping out your Digital Menu Boards—what goes where and why?
- Presentation "best practices" for menu items, combos, and promotional features.
Fast Casual 2.0: The Next Great Wave in the Restaurant Industry
Fast-casual restaurants are dominating the foodservice conversation, but there's a major shift happening in that space. QSR magazine calls it Fast Casual 2.0.
The first wave of fast-casual restaurants, such as Chipotle and Panera, changed the conversation in the restaurant industry, and next-generation concepts such as California-based Mendocino Farms and New York–based Num Pang promise to change it further.
Fast Casual 2.0 brands take now-familiar touch points of fast casual to a new level. They offer the same kind of menu customization Chipotle made famous, but they tend to be more chef-driven, with signature items crafted by a team of culinary professionals. The brands often focus on an overall experience rather than just the value of what they offer—and that generally includes an enhanced beverage program with beer and wine. The ingredients are high quality, often local, and usually healthy or without additives. Growth strategies are tempered, with new-unit expansion and profits becoming secondary ambitions to other long-term goals like community development and an investment in suppliers and vendors.
In this webinar, QSR editor Sam Oches speaks with leaders of Fast Casual 2.0 brands about where this next great wave is headed.
Ratha Chaupoly, co-chef and owner, Num Pang
Mario Del Pero, co-founder and CEO, Mendocino Farms
Mike Ganino, growth and change consultant and former fast-casual exec
Sam Oches, Editor, QSR magazine