C-Speak: Cincinnati Reds' success with food lockers paves way for restaurant uses
"I want to have a relationship with you, but I don't want to talk to you." That’s the way one millennial on a Fast Casual Executive Summit panel recently qualified the way she views ordering food at most restaurants today. And like it or not, that’s the level of engagement most diners want today.
QSRweb Editor Shelly Whitehead recently chatted to Don Dierig, General Manager, Delaware North Sportservice, Phil Castellini, Chief Operating Officer of the Cincinnati Reds, and Kent Savage, founder and CEO of Apex Supply Chain Technologies about how Cincinnati Reds baseball home stadium is using an Apex Supply Chain Technologies-designed ordering and food retrieval system to engage fans. They seem to love the convenient, hassle-free tool for quickly ordering, paying and retrieving freshly made food with minimal disruption.
Topics: Systems / Technology
Companies: Apex Supply Chain Technologies
Award-winning veteran print and broadcast journalist, Shelly Whitehead, has spent most of the last 30 years reporting for TV and newspapers, including the former Kentucky and Cincinnati Post and a number of network news affiliates nationally. She brings her cumulative experience as a multimedia storyteller and video producer to the web-based pages of Pizzamarketplace.com and QSRweb.com after a lifelong “love affair” with reporting the stories behind the businesses that make our world go ‘round. Ms. Whitehead is driven to find and share news of the many professional passions people take to work with them every day in the pizza and quick-service restaurant industry. She is particularly interested in the growing role of sustainable agriculture and nutrition in food service worldwide and is always ready to move on great story ideas and news tips.
Biju Thomas, founder of Biju's Little Curry Shop, discussed how he successfully partnered to open inside Whole Foods.
PDQ President Steve Erickson and David Cantu, co-founder of HotSchedules, discuss how the brand uses technology to control operations and deliver better customer service.
Sponsored by: HotSchedules
Restaurant executives from all over the world gathered in March at the Restaurant Franchising and Innovation Summit in Dallas to not only learn from one another about growing their businesses, but also make more than 10,000 peanut butter and jelly sandwiches.
Katie Fuhrman of MomentFeed; Kimberly Brastad of Dairy Queen; Keith Hill of I Love Bacon; Jamal Bara of Waterfall; Demetra McLain of DW's Subs and Jacquelyn Cirko of Groupon, give an inside look to their Summit experiences.
Saladworks was facing bankruptcy in 2015, when Centre Lane Partners bought it for nearly $17 million. Since then, CEO Patrick Sugrue has been working to breathe new life into the 30-year-old brand. "You have to be able to fail fast...
Jennifer Klawin, SVP, brand strategy, West Coast for BuzzFeed, shared social media tips with restaurateurs.
Jason Valentine, VP of Operations of Cousins Subs, chats about cultivating franchise relationships, employee engagement, the brand's new look and food safety challenges.
Restaurant franchises hoping to grow in the UK must embrace innovation and technology.
The Fast Casual Executive Summit 2016 brought together hundreds of c-level executives to learn from one another in Dana Point, California.
Carl Howard discusses how he turned a failing QSR brand into a thriving fast casual franchise and why he believes his work isn't quite yet done.