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iQ teams up with The New Farm for unique greens

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Image Courtesy : wallpaperstocket.net

Canada-based fast casual, iQ, is partnering with The New Farm, an Ontario organic farm, to use The New Farm’s regenerative greens at iQ locations. The greens pull carbon from the atmosphere, trapping it in the ground, which helps stem climate instability, according to a press release on the partnership.

iQ will sell two different priced bowls this summer featuring the greens — one at the usual price and another selling for 50 cents more. Customers can choose the price point they prefer. 

“In a bit of alchemy that combines cooperation, commerce, savvy marketing, and sales psychology, we’re excited to help create a market for a new type of product that, if consumed en masse, has the potential to reduce the amount of carbon in the earth’s atmosphere and make our planet livable for a long, long time,” said Alan Bekerman, iQ founder and CEO, in the release.

“The greens we’ve committed to buying and serving this season do cost us more than conventional lettuce, but rather than forcing a price increase onto our guests like a traditional restaurant might, we’re including our guests in the decision-making process,” said iQ Executive Chef and Partner, Christine Flynn, in the release. “The suggested pricing is not just a way for us to help manage our food cost, it’s also a way to introduce the idea of regenerative farming to each and every one of the some 20,000 guests we serve each week.”

Since the new price options launched a week ago, 85% of guests have opted in for the higher-priced offering.

“We’re firm believers that good commerce leads to change,” said Bekerman in the release. “By selling a product like regeneratively grown greens at scale across a network of locations like iQ’s, we want to demonstrate to both farmers and restaurants that there’s a market for them, hopefully over time making it more accessible.

The New Farm co-owner Gillian Flies added, “We’re excited about this partnership because we have a real opportunity to create both commercial and environmental change. Regenerative farming, if widely adopted, will have a massively positive impact on reversing climate instability.”

Visa Launches Installment APIs

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Image Courtesy : VISA

The installment lending playing field just got more interesting — and global — today (June 27). Visa announced that it will bring the power and ubiquity of installment lending to digital and physical points of sale (POS) through application program interfaces (APIs) that support the development of customized installment plan options for Visa cardholders.

This offering is the latest set of APIs made available to issuers and FinTech firms via the Visa Next “digital-first” platform offering. The goal is to create a consistent and ubiquitous user experience across the channels they shop by leveraging the credit and debit relationships already in place with their banks.

Globally, installments are a popular credit option, and for good reason — with a $1.2 trillion market in 2017 growing at twice the rate of credit cards. Consumers are given another tool by which to manage their spending, and merchants generally see increased conversion rates and bigger basket sizes when those options are presented to their customers.

Where installment payments are available, they are well liked. In Brazil, an early adopter of installment payments, approximately 50 percent of all credit payment volume is in installments. In Canada, 41 percent of cardholders surveyed said they would consider using installment payments on purchases of $500 or more.

However, in the U.S., the situation is somewhat different. Installment lending at the POS just isn’t available.

It’s not that consumers aren’t interested: Around 74 percent of U.S. cardholders have reported installment payments as helpful for budgeting, 70 percent believe they can alleviate the stress of making large purchases and 60 percent of millennials in the U.S. said they are interested in POS financing for large online purchases. However, the options are limited.

That is starting to change, though, as FinTech firms like Affirm, Afterpay and Klarna have entered the space in recent years. They are popular, but far from ubiquitous, and offer a somewhat fragmented user experience.

Fragmentation, Shrauger noted, is no fun for consumers, and eventually has a chilling effect on their desire to work with yet another installment provider. From the consumers’ standpoint, what they are buying, where they are buying it or what channel they happen to be in at the moment triggers the installment options with which they are presented. Each have their own approval processes, and result in another credit relationship for consumers to manage. That can be difficult to keep track of across all the merchant POS touchpoints a consumer may encounter. Instead of boosting conversions, he said, in some cases, those options will actually push a consumer to abandon the purchase.

Visa’s approach, via its API set, is an effort to change that experience for consumers, merchants and issuers.

“Our goal was to give cardholders access to a great new way to pay, through a feature that is part of something they already have in their wallet: their credit and debit cards,” Shrauger said. “We can solve these types of fragmentation problems with scale, and can do it by [using] the products consumers already use regularly, and understand — instead of asking them to step into an entirely new and unfamiliar credit universe.”

Unlocking The Power Of Digital Payment Credentials

What Visa’s new installment API suite does at base is allow its issuer partners and FinTech firms to create installment offerings for their debit and credit cardholders. The amount underwritten, the impact on a consumer’s credit line, the structure of the billing — all of that will be decided by individual issuers, based on their preferences and needs. Some things — a fixed number of payments, at a set interest rate, over a set time period — are central to what the installment offering is, of course, but the specific details are for the issuers to determine.

Visa’s role, as the network, is to enable the connections in the merchants’ POS, so that — at the moment the customer gets to either a traditional SoftPOS or an online POS checkout, and presents their Visa card — customers are offered a choice of installment options for which they qualify. For online shopping, the offer might even appear earlier on, on the user’s home screen. This will also allow issuers to qualify the offer after a purchase has been made. A consumer, for example, might get a text message asking if they would like to convert their purchase into a three-month installment plan.

It’s something that Visa’s issuer partners are asking for, Shrauger told Webster. Among the more commonly recurring conversations the company has with its issuers is how Visa can leverage digital to provide customers with as many tools as possible. With the Visa installment APIs, Shrauger said Visa is doing what it has always done: giving issuers a new tool to expand the relationships they have with their cardholders, and doing that on a global scale.

“Digital is giving us — and our issuers — new ways to add features to the payment credentials, in ways that we couldn’t before,” Shrauger said. “One credential can serve many purposes in a digital world. And with a consumer who has been with an issuer for many years, possibly with multiple accounts, there is a great position to extend their reach by giving them more access to services.”

Moreover, he noted, the ability to bring more services under that payment credential means the consumer gets a chance to greatly streamline those credit relationships. Instead of managing a host of separateinstallment platforms, the consumer gets a single place and way to manage all of their relationships at once.

Why Issuers Are The Best POS Installment Lenders

The worst time to try to educate a consumer about a product, Shrauger noted, is in the middle of a transaction. Data bears this out, but so does common sense, particularly for a product with which many consumers are unfamiliar. No one is best served by a consumer trying to figure out what they want to buy, and whether or not they understand the concept of paying on installments — particularly with an unfamiliar firm.

Consumers, he noted, check in with their issuers often. The check their balances and statements, and pay their bills. That means the issuer has a unique opportunity to present, and educate consumers on, its installment offerings long before they get to the POS. It also means the issuer has a much clearer picture of the customer’s entire financial life than a one-off installment lender that is relying on a much smaller set of publicly available data.

A lot of times, installments are transactions without context. The great benefit of an issuer relationship to the customer is the totality of information that can be considered in making an offer. It is “so much more holistic that there is no one in a better position than the issuer to offer the product, and make it seamless,” Shrauger said.

Ultimately, he noted, what everyone benefits from are easy-to-use products, transparent to understand and universally available. While there are markets in the world today where that is the case (Brazil, Mexico and Turkey jump to mind), a truly global, ubiquitous product is what the market needs.

In the coming months, Visa’s installment APIs are being piloted in the U.S., India, Romania, Russia and the UAE. Worldwide players include ING, PayU and Abu Dhabi Commercial Bank, among others.

However, in January 2020, the program will go into a larger launch, starting in the U.S. — and hopefully expand to the rest of the world from there.

Restaurant takeout is taking a bite out of dine-in traffic

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Pizza no longer dominates the delivery and takeout business. Consumers are increasingly ordering their favorite foods to be delivered or to-go, rather than dining in-store. And, in fact, restaurant delivery traffic outside of pizza has risen 33 percent since 2012.1 This presents a unique opportunity for food-service and restaurant operators to shift their strategies and operating processes to take advantage of the delivery and takeout trends, rather than have their dine-in numbers and market share cannibalized by competitors who are focused on these services.

WHAT’S DRIVING THE TREND?

Convenience is becoming increasingly important to customers, especially for Millennials, who are becoming a larger portion of the consumer population. This demographic wants to consume their favorite foods whenever and wherever they want, as well as order and pay for it with the click of a button.

According to recent surveys, 51% of Americans use delivery services to purchase meals from casual dining restaurant2 and 26% order takeout or delivery at least once a week.3 These behaviors show little sign of slowing: digital ordering and delivery have been growing 300% faster than dine-in traffic since 2014.4

FOOD DELIVERY IS A BONAFIDE BUSINESS

Third party delivery services, like DoorDash, Foodler and Grubhub are becoming major marketplace competitors. Although they don’t actually make the food, these middlemen provide speed, ease of use, convenience and customized offerings based on customers’ previous orders.

In particular, widespread popularity of food delivery is evidenced by the success and growth of Grubhub. The firm now boasts 6.7 million active diners, has a network with over 40,000 partners in more than 1,000 cities and achieved a record $643 million in gross food sales during Q4 of 2015 and $2.4 billion for the entire year.5 Furthermore, large players not traditionally associated with the restaurant industry, such as uberEats, Amazon Prime and Google, are working with local restaurants and beginning to pilot their own food delivery programs.

Confidence in the future and growth trajectory of this space is strong. More than half a billion was invested in the food delivery sector in 2014 – almost 13 times the amount in 2013 – with more than a billion dollars invested in 2015.6

COMPETING IN THIS ENVIRONMENT

Restaurant and foodservice operators can employ multiple approaches to maximize the benefits to their businesses. The most obvious solution is for restaurant owners to create their own proprietary delivery and takeout infrastructures. While this option requires more effort and capital, it enables operators to avoid the commissions charged by third party services.

Additionally, 45% of respondents in a recent survey said that offering mobile ordering or loyalty programs would encourage them to use online ordering services more often, generating higher revenues.A third of the respondents would be willing to pay a higher fee for faster delivery service.8 Restaurant owners and operators can use this to their advantages by instituting a tiered delivery model that charges augmented fees for expedited delivery.

Since in-house delivery service may not be an option or the best solution for every restaurant, establishing formal partnerships with third party delivery services is still a viable alternative: working with a third party delivery service has been found to raise restaurant sales volume by 10% to 20%.9

IMPLEMENTATION STRATEGIES THAT WORKED

Starbucks’ easy-to-use mobile ordering and concomitant rewards program have been received well. 20% of all U.S.-based transactions are being made through the app.

Taco Bell’s mobile app and website ordering system enables customers to order, determine a pick-up time and pay in advance. The average order comes in at 20% higher than in-store orders. 10

Ultimately, the value of capitalizing on the increasing popularity of delivery and takeout is not limited to defending market share; it’s also about increasing revenue. Customers who order online takeout and delivery are more likely to reorder within 60 days than walk-in customers.10 Now, the onus is on restaurant owners and operators to decide how to best take this trend and turn it into an advantage.


1 NPD Group, 2016; 2 Mintel, 2016; 3 Statista, 2016; 4 QSR Magazine, 2014 ;5 Grubhub, 2016; 6 TechCrunch, 2015; 7 Mintel, 2016; 8 Mintel, 2016; 9 Crain’s, 2016; 10 Mobile Commerce Daily, 2015; 11 QSR Magazine, 2016

A tall ship is going to be turned into a floating restaurant

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A floating restaurant is scheduled to dock in the Charlestown Navy Yard in summer 2019. Image Courtesy : Boston.com

Find your sea legs: The city has approved a proposal for a floating restaurant at Charlestown Navy Yard, scheduled to open this summer.

On Friday, the Boston Planning & Development Agency announced in a press release that the agency and Mayor Marty Walsh had approved three Charlestown Navy Yard proposals for summer 2019: a pop-up community gathering space, free outdoor programming from the Navy Yard’s USS Constitution Museum, and a temporary floating restaurant operating out of a tall ship.

The Navy Yard Hospitality Group — a Charlestown-based company that also owns Pier 6 on the Charlestown waterfront, Mija Cantina in Faneuil Hall, and Reelhouse in East Boston (which is soon expanding to Quincy) — will operate the ship’s restaurant, which also will include a lighting installation connected to Shipyard Park.

While the floating restaurant is still in the very early stages of planning, Charlie Larner, president of NYHG, confirmed the launch of the concept.

A key component of Imagine Boston 2030, Walsh’s citywide initiative to improve quality of life and drive growth in Boston, is the activation of waterfront space. The accepted Charlestown proposals are slated to operate on a trial basis from May to October, at which point the success of each activation will be evaluated. In addition, a percentage of sales from each revenue-generating concept will be returned to the community through free public programming and an investment in the public open space.

“By bringing activities for people of all ages to the Navy Yard, we hope to encourage a more inclusive and equitable waterfront for Boston’s residents and visitors to enjoy,” Walsh said in a press release. “The Navy Yard is a place of national historic significance, and we are pleased with the creative proposals we received and the selections that will be moving forward this summer. We look forward to continuing to work with the community to ensure that the Navy Yard is a welcoming public space, while celebrating and respecting its history.”

Best Restaurant Marketing Tips

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At Restaurant Tech, we not only find best-in-class technology news for restaurants –but we also help our clients make them effective. Our team of Restaurant Success Managers work with restaurants to design, develop, implement, and test marketing strategies that are all aimed at boosting sales and increasing restaurant traffic.

For the Restaurant Marketing Tips, we got some of their best ideas to share with you:

– Run a social campaign!

Tease customers via Facebook posts and with eblasts about a secret code they’ll only see if they follow you on Instagram. Post the promo code the following week and make it redeemable via your online ordering. Voila!

– Get more customers to put your app on their phone!

Have staff tell customers in line that if they show they’ve downloaded the app when they get to the front, they get a promo code valid for their first order.

– Make your pictures pop!

Use Instagram to boost your presence and build your audience. A special post on Instagram can reveal a secret discount code. Additional Instagram posts feature the Text-to-Download code and exclusive app discounts. Restaurants can use this strategy to gain followers on the most valuable social media platform. Everyone knows we eat with our eyes first! Here are some tips to take even better food photos!

– Reward loyal customers.

Send an email out to customers who have ordered 5+ times with a special “thank you” and a promo code valid towards their next online order.

– Get more people to your website in a month.

Let customers know through social media and email blasts that you are giving away a $100 gift card, and each online order that month is entered to win the contest. The more they order, the higher their odds. Announce the winner on social media at the end of the month.

– Create shareable, seasonal content.

Transform generic posts to become more engaging by including content that has a personal touch.  Have your write up useful and shareable tips/tricks and recipes for Fall meals, feature a “Fall favorite customer of the week”, and share stories of your restaurant’s journey to success with your audience. Share this with your email database, Facebook wall, and on your website. 

– Run a trendy contest.

Each week leading up to trends, invite customers to comment on your Facebook page with the costume they are wearing for Events. Pick your favorite each week to win a $20 credit towards online ordering. Bonus: if the winner posts a photo wearing their costume, you’ll give a friend of their choice $10 too (The friend must have an account online)!

– Create a Flash Sale.

Pick a specific deep pocket promotion (50% of all pizzas). Run it on a slower night to build traffic. Promote via push notifications, eblasts, and/or facebook posts. This type of campaign is great for reengaging customers who maybe haven’t reordered in a while or customers who have downloaded the apps but haven’t pulled the trigger on placing their first order. For the fall, this “flash sale” strategy could definitely be used on Cyber Monday–even more fun when paired with online ordering.

There you have it — everything you need to get started on marketing and implement advanced social strategies. If you want some feedback on your marketing strategy or a personalized marketing plan— we’re happy to help. Contact one of our experts to get started today!

McDonald’s tests ‘advanced kitchen equipment’

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Image Courtesy : National Restaurant News

McDonald’s Corp. is testing kitchen automation and Alexa-style voice ordering at a handful of stores across the U.S. as it strives to increase speed of service while simultaneously simplifying operations for employees.

The Chicago-based chain made the announcement late Thursday afternoon after providing the Wall Street Journal an exclusive peek of new innovations described as “robot” cooks tossing chicken, fish and fries into vats of oil. McDonald’s, however, strayed from mentioning robots in its press materials.

Instead, the brand called the next-generation innovations “advanced kitchen equipment” designed to automate repetitive tasks such as cooking fries and dispensing beverages. An illustration provided by the company shows three fry baskets automating the agitation of fries in oil.

AutomationIllo.png

“We are exploring restaurant innovations to evolve the way food is ordered, cooked and served. We’re testing to see how these innovations can alleviate pressure on restaurant employees, making it simpler and more enjoyable to serve our customers,” the company said. “The innovations are focused on simplification, providing restaurant employees with more time to focus on the hospitality experience our customers seek.”

McDonald’s did not provide the U.S. markets where the tests are being conducted.

The brand is also jumping on the voice-ordering bandwagon, a growing movement deployed by other restaurant companies including Denny’s, Dunkin’ and Domino’s Pizza.

McDonald’s said the Alexa-style voice ordering is being tested in a few restaurants across the country. The pilot program builds on the chain’s effort to “serve food on our customers’ terms” with plans to take the efforts global, the company said.

The company’s digital evolution includes installing self-serve kiosks in hundreds of remodeled restaurants, adding delivery through Uber Eats anddrone testing in San Diego through a partnership with Uber Technologies Inc.

The drive-thru voice activation ordering is separate from the company’s artificial-intelligence-powered drive-thru menu boards being tested in 700 U.S. restaurants.  

The Wall Street Journal report highlighted the drive-thru experiment at a restaurant near the company’s Chicago headquarters. It said customers were greeted by an automated voice:“Hey there. Welcome to McDonald’s. What would you like to order?”

McDonald’s did not provide further details about the rollout of the innovations.

“As we gather more information from these tests, we’ll be sharing updates,” the company said.

McDonaldsTwoTests.gif

McDonald’s employees test the drive-thru and kitchen innovations.

In its last earnings call in late April, McDonald’s said it is focused this year on improving restaurant operations at its 14,000 U.S. restaurants, including speed at the drive-thru.

 “We’re leveraging technology to improve and modernize the way we connect with customers,” McDonald’s CEO Steve Easterbrook told investors during the April conference call. “We’re confident about the road ahead.”

Reducing bloated menus and repetitive kitchen tasks have become a priority for major brands dealing with labor challenges such as high turnover and rising wages.

McDonald’s, El Pollo Loco and Jack in the Box are among the major chains looking to streamline operations by trimming menus or testing automation.

At the National Restaurant Association show, held in Chicago in May, Mastercard and self-serve kiosk company Zivelo announced plans to partner with Sonic Drive-in to pilot AI-powered menu boards that take orders using computerized voice assistants.

Regional chains such as North Palm Beach, Fla.-based Burger Fi and Pasadena, Calif.-based CaliBurger use facial recognition for friction-less ordering through self-serve kiosks. CaliBurger’s Pasadena burger restaurant also “employs” Flippy, a burger flipping robot.

Taco Bell to open reservations for its Palm Springs hotel

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The pop-up Taco Bell hotel in Palm Springs will be open Aug. 8-12, 2019. Wochit, Wochit

Taco Bell’s recently announced foray into resort operation will officially open for reservations at 1 p.m. Eastern on Thursday, June 27, though the first guests can’t check in to the Taco bell Hotel and Resort in Palm Springs, California until Aug. 8, a news release said. 

Stays are available for four days, from Aug. 8 through Aug. 12, with no minimum night stay for rooms that start at $169 a night. The hotel is located at 333 East Palm Canyon Dr., where the brand will transform the existing hotel into a taco-inspired resort throughout all 70 rooms.  

Taco Bell super-fans get first dibs on the first-come, first-serve rooms and the stays are designed for adults over age 18, according to the release. The Mexican QSR chain said that “every element of the property will bring to life the Taco Bell brand and lifestyle — from guest rooms, the pool and outdoor bar, to a twist on the standard hotel amenities.”

Each day at the resort will feature a little something different, including performances by Feed the Beat artists, dive-in movies and what the brand said is its first “Freeze Lounge,” offering “frosty” drinks and a “chill lounge.” 

Libra: Facebook Launches Cryptocurrency

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Mark Zuckerberg, Facebook CEO, is launching Libra, a new digital currency system. Image Courtesy: Guardian
This was originally published in the Mark Zuckerberg profile

On June 18, Facebook came together with 27 organizations around the world to start the non-profit Libra Association and create a new currency called Libra.

Libra’s mission is to create a simple global financial infrastructure that empowers billions of people around the world. It’s powered by blockchain technology and the plan is to launch it in 2020. You can read more about the association here: https://libra.org

Being able to use mobile money can have an important positive impact on people’s lives because you don’t have to always carry cash, which can be insecure, or pay extra fees for transfers. This is especially important for people who don’t have access to traditional banks or financial services. Right now, there are around a billion people who don’t have a bank account but do have a mobile phone.

Facebook aspire to make it easy for everyone to send and receive money just like we use their apps to instantly share messages and photos. To enable this, Facebook is also launching an independent subsidiary called Calibra that will build services that let you send, spend and save Libra — starting with a digital wallet that will be available in WhatsApp and Messenger and as a standalone app next year.

Calibra will be regulated like other payment service providers. Any information you share with Calibra will be kept separate from information you share on Facebook. From the beginning, Calibra will let you send Libra to almost anyone with a smartphone at low to no cost. Over time, they hope to offer more services for people and businesses — like paying bills with the push of a button, buying coffee with the scan of a code, or riding local public transit without needing to carry cash or a metro pass.

In addition to their efforts, many other companies will build their own services using Libra — from payment companies like Mastercard, PayPal, PayU, Stripe and Visa, to popular services like Booking, eBay, Farfetch, Lyft, Spotify and Uber, to non-profits doing important work around financial inclusion like Kiva, Mercy Corps and Women’s World Banking, to companies in the crypto space like Anchorage, Coinbase, Xapo, and Bison Trails. A number of leading Venture firms are also joining to help drive innovation on the Libra network. There’re hoping to have over 100 co-founding members of the Libra Association by the time the network launches next year.

All of this is built on block-chain technology. It’s decentralized — meaning it’s run by many different organizations instead of just one, making the system fairer overall. It’s available to anyone with an internet connection and has low fees and costs. And it’s secured by cryptography which helps keep your money safe.

This is an important part of their vision for a privacy-focused social platform — where you can interact in all the ways you’d want privately, from messaging to secure payments.

Privacy and safety will be built into every step. For example, Calibra will have a dedicated team of experts in risk management focused on preventing people from using Calibra for fraudulent purposes. They’ll provide fraud protection so if you lose your Libra coins, they’ll offer refunds. They also believe it’s important for people to have choices, so they’ll have the option to use many other third-party wallets on the Libra network.

There’s still a lot more to learn and do before Libra will be ready to officially launch. They know it’s a major undertaking and responsibility — and they’re committed to getting this right. They’ve been working with policymakers and experts in areas like financial inclusion, economics, security, privacy and blockchain, and they’ll continue listening to feedback of policymakers as they figure out the best way to move forward. They’re thankful for policymaker’s partnership, and for all the businesses, organizations, and academic institutions that are part of the Libra Association.

This is the beginning of an exciting journey and we’re looking forward to sharing more soon.

State of the Restaurant Industry

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What’s the outlook for restaurants in 2019? The National Restaurant Association’s 2019 State of the Restaurant Industry report provides the details. From sales forecasts to projections for food costs, workforce opportunities, food trends, and technology advances, you’ll get the overview here. Our State of the Industry report is available for purchase or as a complimentary download for members of the Association.

Five key trends shaping the restaurant industry in 2019:

Image Courtesy : NRA
  • A competitive business environment.
    While restaurant operators generally are optimistic about business conditions, they don’t expect a letdown in competitive pressures in 2019. In addition, rising labor costs and a complex legislative and regulatory landscape on federal, state and local levels add pressure on business performance and bottom lines.
  • Staffing is a top challenge.
    The prolonged economic expansion has led to a tighter labor market for business in many industries, but the restaurant industry also continues to be impacted by longer-term structural changes in the labor force. As a result, recruiting and retaining employees will be among the top challenges faced by restaurant operators in 2019.
  • Pent-up demand remains elevated.
    Consumer confidence is strong, their balance sheet is sound, and higher-income households represent a larger share of households than ever before. With consumers’ pent-up demand for restaurant services remaining elevated compared to historical levels, well-positioned operators can still boost traffic in a competitive environment.
  • Technology incorporation continues.
    Technology adoption will keep growing among restaurant operators in 2019, but the trends are not uniform across segments. Consumers would most like to see restaurants incorporate technology that focuses on improving customer service, making ordering and payment easier, and offering more convenient takeout and delivery options.
  • Food preferences continue their rapid evolution.
    Contemporary consumer cravings are dovetailing with emerging societal dining trends. Among the trends for 2019: a more eco-friendly perspective, greater emphasis on global flavors/cuisines, enhanced availability of healthful items and healthful children’s meals, and the exploration of new food sourcing options.

3D Google ads coming as YouTube experience is Crucial To Your Business.

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Image Courtesy : Google Ads

Swirl is Google’s “first immersive display format” for the mobile web. Available to advertisers through Display & Video 360, inline ads are fully interactive — as noted by a “swipe to rotate” prompt — and provide a small initial preview. Tapping will expand the advertisement to your entire screen, with Google touting an example where users can “expand to show additional layered content.”

Following I/O 2019, Google Search gained its first AR objects with 3D animals. Google ads on the web can now feature interactive 3D objects, while YouTube AR lipstick ads are another way the company is making advertising more appealing and useful.

To help brands create high-quality, realistic models for these 3D Google ads, Google’s Poly tool has a new editor. It allows for more “editorial control” over models, including new ways to change animation settings, customize backgrounds, and add realistic reflections. Advertisers with existing 3D assets can create a Swirl ad unit through Google Web Designer.

3D Google ads

In addition to 3D Google ads, another new interactive ad format is AR Beauty Try-On. Available in YouTube, viewers can “try on makeup while following along with YouTube creators.” M·A·C Cosmetics ran the first YouTube AR lipstick ad campaign, with initial testing showing 30% of viewers interacting with the augmented reality experience for over 80 seconds.

Thanks to machine learning and AR technology, it offers realistic, virtual product samples that work on a full range of skin tones. Currently in alpha, AR Beauty Try-On is available through FameBit by YouTube, Google’s in-house branded content platform.

YouTube AR lipstick ad

YouTube is also responding to the popularity of livestreams among brands by letting advertisers run clips from livestreams right in a display ad. The Google Web Designer features a new template to create an ad with content from an existing YouTube livestream.

With the live stream format people will be able to interact with the video using familiar YouTube player controls. People can preview your live stream, watch full screen, and exit when they’re done, giving them full control over how they interact with your content.