Interview with Chef Keith Jones – Renaissance Man

This is an interview with Chef Keith Jones. Keith and I have known each other since 1994 when I worked with him at The Metropolitan Club in Englewood Colorado. This is a great interview with Keith who has done and continues to do a little of everything in the hospitality business. We touch on the importance of mentors and a lot of other great topics in the business. I think a lot of you will like this episode because Keith has as expanded his horizons out of the restaurants but stayed in food service.

How Mobile Text Coupons Improve Customer Loyalty and Boosts Sales

This blog post is by our guest blogger, Ken Rhie, CEO of Trumpia. It’s a great article on using digital coupons to build customer loyalty and boost sales.

How Mobile Text Coupons Improve Customer Loyalty and Boosts Sales

More and more companies are realizing that sending coupons to your customer’s mobile phones is a game changer. Digital coupons are easier to create and a lot simpler for customers to remember than traditional printed coupons. Clipping coupons is quickly becoming a thing of the past, as mobile coupons are redeemed 10x more often than print, and they can be generated instantly.

Here are 5 reasons that texting customer mobile coupons will see help drive sales and increase your bottom line:

Higher Redemption Rates

Of course, the point of your coupons is to boost sales. Text coupons are more likely to get opened and clicked than emails. Mobile coupons were 14% more likely to be opened and 34% more likely to generate click-throughs to websites. People prefer immediate offers and want coupons that are personalized for their shopping habits. Because of their high open rate, text messages lead to more sales.

Fewer Costs

Digital ads and text coupons are great because they require very little from you. While you might want to have a professional design a graphic for your coupon, you don’t have to worry about printing or paper costs. You can save on a lot of time, effort and material expenses by shifting over to mobile text coupons. They can be generated and sent instantly, so if your store is having a slow day you can send out a coupon for 10% off a product you are promoting.

Better Timing

If you schedule your coupons in advance, then those posts can even be made in advanced. You do not need to be available when you want to engage your audience. Better yet, you can plan ahead and create coupons that coincide with important events or holidays that impact your brand or your customers. Planning ahead means less chaos in formatting and sending out those messages the day of your big sales.

Better Tracking

Paper coupons are almost impossible to track – leaving holes in your analytics and no contact information for future content. Text messages are opened 98% of the time and read within 3 seconds. Once a customer has seen your coupon, you can follow up with them and see if they want to offer you more information so that you can give them more personalized deals. For example, if you send them a coupon for a meat lovers pizza and they redeem it, you can then follow up and see if they would be interested in future meaty pizzas! The more information you have on a customer, the better you can keep them satisfied and coming back for more.

Increased Value

Tracking isn’t just good for your strategy efforts, it increases the value your brand can offer the customer. Mobile Marketing Watch found that 26% of their mobile users increased the amount of items in their carts when coupons targeted their favorite products. And, 65% of their audience redeemed their targeted coupons within 5 minutes. People are willing to spend more time and even shift to mobile payment methods if they see that their favorite products are featured in coupons. In a world where comparable competitor products are literally a click away, savings and convenience matter.

Mobile coupons should be part of your mobile strategy. For more information on how to improve your customer satisfaction, loyalty and conversion rates with a good mobile coupon texting campaign, click here!

 

Author Biography:

Ken Rhie
Ken Rhie is the CEO of Trumpia, which earned a reputation as the most complete SMS solution including user-friendly user interface and API for mobile engagement, Smart Targeting, advanced automation, enterprise, and cross-channel features for both mass texting and landline texting use cases. Mr. Rhie holds an MBA degree from Harvard Business School. He has over 30 years of experience in the software, internet, and mobile communications industries.

Filling out vs. Completing Checklists (there’s a big difference)

Pretty much everyone that we speak to tell us that they do checklists daily, every shift, in order to get their restaurants ready to serve guests. About 80% are doing them on paper. Of those 80%, 94% believe that they are getting pencil whipped. Meaning that they can tell someone simply filled out the checklist quickly with the desired information because it’s required. They did not provide any real insight.

There’s a huge difference between filling out a checklist and completing a checklist.

Filling out = Pencil Whipped. No thought put into any of the tasks or answers. Simply going through the motions because it’s a requirement of the job. Usually filled out right next to where the clipboards are hanging on the wall with the checklist on it. This adds zero value. It may as well not be done because it’s a waste of time, although only about 30 seconds up to a couple minutes, but still why bother? If a task isn’t going to add value then don’t do it. Restaurant operators, managers, and employees are busy enough as it is so adding busy work makes no sense.

Completing = applying due diligence and due care to the task-list. Walking to each station/area and giving each task/item the attention it deserves. Some items will require more time than others, but if you have implemented systems and checks that you deem important to the success of your operations you should expect that they are being checked diligently. An added, but very valuable benefit to completing vs. filling out a checklist is that by simply walking the restaurant checking items the “inspector” will undoubtedly notice other things, not necessarily on the checklist, that may be out of whack and attend to them before it becomes an issue. This is huge and often gets overlooked.

Most everyone that we talk to tell us that they use checklists to ensure that every location, every day, every shift is operating consistently, staying compliant with brand and safety standards, and to ultimately run better restaurant operations. That is absolutely the largest benefit of checklists in general, but the assumption is that they are being completed not filled out. Our research shows that most of the time, 94%, that is not the case. Restaurant operators are frustrated with the lack of daily operations visibility, especially if they aren’t able to be in every location every day. They tell us  that sales and profitability suffer when there’s a lack of operations compliance and consistency.

Our clients have implemented a system that is just as easy to use as a pen and paper which gives them the peace of mind knowing that their procedures are being followed every shift. They know which checklists have been completed, which haven’t, who completed them, which have been pencil whipped, what time they were completed, and where they were completed in real-time through the management dashboard on their tablet, phone, or laptop. They enjoy complete operations visibility all the while driving system compliance and consistency.

The Task-list Scheduler tells each location exactly which checklists need to completed and by what time. OpsAnalitica clients are able to identify trends and focus areas through our robust tagging, dynamic scoring, and reporting engine that offers easy to digest chain-wide reporting.  Again all in real-time on any device.

If you are frustrated with not knowing exactly how each of your restaurants are operating on a shift by shift basis click here to learn more about the OpsAnalitica Platform and see how simple it is to use. We might be able to help you run better operations as well.

Really Know Your Customers And What They Want

In this interview, we talk with Rob Siegal who owns Trajectory Insights, a consumer marketing and branding firm. He talks about how brands use this information to make more informed decisions and change themselves to stay relevant with their current and aspirational customers. www.trajectory-insights.com/

Trajectory Insights About Us: Trajectory Insights uses both data-driven quantitative and deep understanding qualitative research approaches to provide actionable growth strategies and tactics based on consumer and customer behaviors to set our clients on growth paths.

Interview with John Franke, Corporate Chef for Front Burner Restaurants

In this episode, Tommy speaks with John Franke, Corporate Chef for Front Burner Restaurants. Front Burner Restaurants has gotten into the business of building restaurant brands, testing concepts, and then they look to sell those chains. They are currently the majority owners of the Twin Peaks chain. John talks about this new food hall that is going to open North of Dallas in the summer.

Ian Garlic Discusses Digital Marketing And Social Media For Restaurants

In this week’s interview, we speak with Ian Garlic, a digital marketing guru. We discuss his experience in restaurants, his dad set up the mass distribution of Gyro’s from Greece back in the 70’s and used to own a restaurant that had a live dolphin show in Wisconsin. We also speak extensively about social media and the strategy that is working best for restaurants right now.

Ian had a few giveaways for the show:
1. Mobile Video Studio Equipment Guide: iangarlic.com/vidgear/
2.Reach out to him at iangarlic.com and mention the show to get his 8 Video Online Course, 2017 Video Marketing Plan, for free.

 

Scott Turner Discusses Temp Monitoring And FSMA

This weeks interview is with Scott Turner, founder of Waresys. Waresys is a food safety and FSMA training company. Scott discusses how FSMA affects restaurants, the Food Code 2017 release, temp monitoring solutions how they work and how much they cost. It is a great interview that talks about things that are affecting our industry right now. To learn more about Waresys, check out their site: www.waresys.net

 

 

George Tinsley II- Running Airport Restaurants is Hard Work

This episode we speak with George Tinsley II, G2. George is VP and Managing Director of Tinsley Family Concessions, they run restaurants in the Miami, Tampa, and Louisville airports. George’s dad was one of the original KFC franchisees and made his deal directly with Colonel himself. George discusses the challenges of running airport restaurants and building up a family business.

tinsleyfamily.co/