Why curbside pickup deserves more love
Take-Away with Sam Oches · Nation's Restaurant News
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Show Notes
In this episode of Take-Away with Sam Oches, Sam talks with Jodi Boyce, chief marketing officer for Teriyaki Madness. This 155-unit fast casual serving made to order bowls recently launched a new curbside pickup platform called Mad Dash that is designed to boost guest frequency. Jodi joined the podcast to talk about the newfound potential in curbside pickup and how it’s helping Teriyaki Madness avoid discounting as it looks to drive more traffic to stores.
In this conversation, you’ll find out why:
- Curbside is a perfectly suitable alternative to drive-thru
- Technology makes curbside far faster and more efficient than drive thru
- If you can’t beat third-party delivery players, at least take share from them
- Catering is another underappreciated off-premises channel
- You shouldn’t pull a Bed Bath & Beyond with your discounting
- Frequency, not discounting, is the right tool to help you weather economic woes
Have feedback or ideas for Take-Away? Email Sam at [email protected].