How a failing guest feedback program helped Texas Steakhouse improve
What happens when your guest feedback programs insist your customers love you, but your restaurant is empty? That was Terry Smith’s dilemma when he was brought on board as consultant for Texas Steakhouse in 2008.
Yield management: An alternative to the discount deal?
While standard practice in other industries—hotels and airlines use it constantly—yield management models are still fairly new to the restaurant sector.
Mobile loyalty programs are popping up faster than dandelions in springtime, even though just over one third of consumers (36 percent) say they participate in a restaurant-based loyalty program, according to a Technomic Market Intelligence Report on loyalty marketing. However, notes the report, 80 percent agree they would sign up if the restaurant they visit most often offered a program.