Today in food commerce, PYMNTS research reveals that today’s restaurants rely on tech enthusiasts to keep orders coming, and that in-restaurant technologies can keep these consumers returning for more. Plus, Sawsan Abublan, CEO and co-founder of fast-casual brand Shawarma Press, discusses how grocery stores can supercharge restaurant brands.
Tech Enthusiasts Are Twice as Likely as Digital Holdouts to Be Restaurant Super Fans
Technology fans are more likely than their less connected counterparts to make restaurant purchases multiple times a week, revealed research from this month’s edition of PYMNTS’ Digital Divide study, “The Digital Divide Report: Technology As A Catalyst For Restaurant Purchases,” created in collaboration with Paytronix.
Restaurants Woo Tech-Seeking Consumers with QR Code Payments, Self-Service Kiosks
To reach today’s consumers, restaurants’ physical spaces must offer an experience that can hold their own against the frictionless convenience of digital ordering. After all, large portions of consumers would spend more if offered digital features when they enter restaurants’ stores, revealed findings from this month’s edition of PYMNTS’ Digital Divide study, “The Digital Divide Report: Technology As A Catalyst For Restaurant Purchases,” created in collaboration with Paytronix.
In-Supermarket Locations Allow Restaurants to Drive Frequency, Reach New Customers
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Sawsan Abublan, CEO and co-founder of Shawarma Press, a small, fast-casual, Mediterranean-style chain that recently opened its second location inside of a Walmart store, speaks with PYMNTS about how the blurring of the lines between restaurant and grocery is allowing the brand to drive sales and bring more consumers into the fold.
