Archive for the “Guest Engagement” Category

FOMO Alert! 9 Reasons Why You Can’t Miss PXUX 2019

PXUX isn’t just any conference – it’s an experience. It’s a group of likeminded people who are focused on optimizing the guest journey, building a network, and delivering high impact in the restaurant and c-store industries. 

Much like previous years, the fifth annual PXUX has been planned for people just like you. It’s a fun environment that encourages the sharing of information on your business, your goals, your challenges, and your brilliant ideas. Plus, you’ll learn about the newest and most innovative digital marketing tools to boost your sales in 2019.

But that’s not all. Here are 9 more reasons why you can’t miss out on this year’s PXUX:

  1. Deliver High Impact. You will hear about the latest innovations and receive the tools and support you need to motivate your guests to visit and spend more.
  2. Master the Platform. Learn how to confidently segment, target, communicate, reward, and measure in order to drive impactful results.
  3. Learn from Others. Why reinvent the wheel? Your peers face some of the same challenges you do, so find out how they have leveraged the Paytronix platform to achieve their goals.
  4. Gain Experience. Deepen your understanding of the platform through hands-on workshops and training sessions that are sure to make you feel like a pro who’s equipped to train the team back at HQ.
  5. Get the Inside Scoop. Be one of the first to explore new innovations and discover how they can expand your brand.
  6. Voice Your Opinion. Customer feedback is critical to ensure that the future roadmap meets your needs and fuels your revenue growth. This is your chance to tell us what is working and what isn’t. Don’t be shy!
  7. Meet the People Behind the Platform. Put faces to names and strengthen relationships with the team that is dedicated to your success.
  8. Build Your Tribe. While PXUX is packed with information and hands-on learning, there are also deeper relationships to be made.
  9. Walk Away with at Least 2 New Ideas. Benefit from numerous case studies and info sessions that will leave you inspired and ready to take action immediately.

Here’s what attendees have had to say about previous PXUX events:

“What better way to learn than to get together in a room with your peers and folks who have amazing intelligence around CRM marketing and loyalty platforms? It’s an invaluable experience.”

– Jenny Brinker, VP of Marketing, Bruster’s Real Ice Cream

“It’s been so great attending PXUX. I’ve been able to meet so many different people, all with really creative and innovative minds. Being able to hear what everybody else is doing and what we’re going to be able to do moving forward is so exciting.”

– Rachel Robinson, Marketing Manager, California Pizza Kitchen

There is going to be an abundance of knowledge sharing and excitement happening this fall in Denver. To avoid suffering from a case of FOMO, click here for more information.

Increase Restaurant Loyalty & Reach More Guests with Coupons

 

woman with the word coupon behind her

Guest engagement programs allow you to learn about and engage with the customers who participate. But what about the guests you don’t know – the ones who haven’t yet enrolled? Even with a loyalty program that has reached a 30-40% penetration rate, over half of your guests are still unknown to your restaurant. How can you communicate with those guests to offer them promotions, drive visits, and gain insight into their purchasing behavior?

One way is through coupons. By using coupons to complement your existing one-to-one loyalty program, you can improve your ability to market to all of your guests.

Here are three key benefits of introducing coupons into your restaurant’s marketing strategy:

  • Engage with unknown guests through offers. People are more willing to try new restaurants when they can receive a discount, so posting coupon codes on your website or on social media gives you a way to acquire new customers. Once you get them through the door the first time, you can rely on your existing guest engagement strategy to motivate repeat visits.
  • Drive enrollment into your restaurant loyalty program. Another way to use coupons is to promote enrollment and transition guests from unknown to known. For example, coffee sleeves or tabletop signage could carry a message encouraging guests to sign up and enter a code like “WELCOME” to receive a future discount.
  • Measure engagement across channels. With coupons, you have the ability to issue distinct codes for each channel and then evaluate how each code performs based on redemption. This can inform future decisions on where to focus marketing efforts for maximum effectiveness. You may not know all of your guests as individuals yet, but you are able to assess which coupons drive visits, as well as the purchase behavior of the guests who redeem them.

You can also use insights from your loyalty program to enhance your coupon strategy. If you know that certain messaging or promotions have been successful with the segments that visit less frequently, those same promotions are likely to work on your unknown customers as well.

Coupons can be a powerful tool when used correctly.   

To learn more about how to make coupons part of your marketing strategy, check out our on-demand webinar, “Not Your Grandma’s Coupons – Using Coupons to Reach More Guests.”

The Keys to High ROI for Grab-and-Go Food and Beverages

For some people, the news that both Target and Whole Foods are moving into the grab-and-go segment might feel like a threat. But for savvy c-store owners, it’s something else entirely: an opportunity.

When big players like Target and Whole Foods make a move, it behooves everyone in the food-sales industry to take notice. After all, they wouldn’t be doing so unless it’s likely to be highly profitable. And that certainly looks to be the case, as there’s been a 15% increase in prepared meals and snacks since 2010 and 25% of millennials eat in their cars on a daily basis.

Fortunately, convenience stores are perfectly positioned to take advantage of this opportunity. Nearly half of their customers are already purchasing food or beverage items.

And because c-store customers tend to make multiple visits per month, grab-and-go food is a prime way to increase their spend each time and encourage even more visits.

Convenience stores also have ample opportunity to promote their grab-and-go food options. Simple signage in the store can motivate customers to add food to their purchases, and signage in the forecourt may entice fuel-only customers to pick up a meal or snack. Video ads at the pump can serve the same purpose.

Although getting customers interested in grab-and-go options seems simple enough, getting them to actually make purchases is another matter. A long checkout line will send 74% of shoppers to a competitor, while 41% of them will change their minds about a purchase if the line is too long.

A grab-and-go program needs to deliver both a high ROI and an increase in visits. For maximum effectiveness, special attention should be paid to the “Four P’s” – product, price, place, and promotion.

Each of these four elements plays a crucial role in the success of a grab-and-go program. To highlight their importance, we’ve created an on-demand video containing details and ideas on how to implement your own program.

This free, streaming webinar, “Grab-and-Go: How to Maximize Your Foodservice Options” will take you through the key recommendations we give our c-store clients, as well as help you create an effective grab-and-go segment plan.

Click here to watch this free, on-demand video and learn how adding or improving your own grab-and-go program can boost your bottom line and help you compete with even the biggest industry players.

How to Control the Off-Premises Experience

More than ever before, customers are driven by convenience; they want what they want when they want it, and where. And, so, to keep up with consumer demand, restaurants and convenience stores need to begin serving up their offerings outside of their own walls.

The term “off-premises” refers to delivery, takeout, and catering experiences. An off-premises interaction is one in which a customer is receiving and consuming food or goods outside of the restaurant or c-store.

The challenge for c-stores, and for restaurants especially, is to maintain the positive brand experience—and collect the essential customer data—when the entire interaction is taking place outside of their walls.

For the most part, the guest engagement drops to just two critical touch points: the point of order (whether online or over the phone) and the time of distribution (either pick-up or delivery). […]