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Technology In Restaurants - US - March 2014 Available at MarketResearchReports.Biz

Technology In Restaurants - US - March 2014

Technology continues to increase at a rapid pace and the majority of the population use smartphones or other mobile devices. However, the majority of consumers either do not use technology in restaurants or have maintained similar usage compared to last year. More than half of respondents do not use online or mobile ordering or payment apps or loyalty programs. Since the use of technology by consumers at restaurants is a developing opportunity, these rates are likely to increase over time, especially as Millennials gain spending power.

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Table of Content

Scope and Themes

What you need to know

Definition

Data sources

Consumer survey data

Abbreviations and terms

Abbreviations

Terms

Executive Summary

Market drivers

Competitive context

Offerings

Marketing

Ordering method

Figure 1: Ordering methods at restaurants, January 2014

Technology drivers

Figure 2: Technology drivers at restaurants, January 2014

Preferred deals

Figure 3: Deal preferences at restaurants, January 2014

Technology behaviors

Figure 4: Technology behaviors at restaurants, January 2014

What we think

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Issues and Insights

Marketing and feedback: How to reach consumers most effectively

The issues

The implications

Loyalty programs: How can operators encourage repeat business?

The issues

The implications

Ordering and payment: Will tech be an effective way to gain efficiencies?

The issues

The implications

In-store technology: How to encourage consumers to dine-in?

The issues

The implications

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Trend Application

Trend: Influential

Trend: Secret, Secret

Mintel futures: East Meets West

Market Drivers

Foodservice and drinking place sales have inched upward

Figure 5: Adjusted foodservice and drinking place sales, January 2010-December 2013

Restaurant Performance Index lingers around the 100 mark

Figure 6: Restaurant Performance Index, January 2010-December 2013

Economic indicators

Cost and inflation of food items

Corporate responsibility

Healthy diet and active lifestyle

Governmental legislation

Gluten free and allergens

Millennials drive usage

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