Brand Strategy

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Are Convenience Stores Becoming the New Quick-Service Restaurants?

2 Comments / Food Service /

Traditionally, food from convenience stores often focuses on packaged snacks, and hot food offerings may be perceived to be of dubious quality. Yet according to research from Nation’s Restaurant News, convenience store food quality is improving, shifting consumer perceptions and becoming a threat to fast food restaurants. However, if a fast food restaurant has moved in […]

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270 x 270 Should Supermarkets Launch their own Foodservice Brand

Should Supermarkets Launch their own Foodservice Brand?

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Grocery chains, food specialty stores, even convenience stores and gas stations are serving up hot meals to millions of hungry, hurried customers – 2.4 billion meals in 2015 as a matter of fact. From Loblaws’ bakery-cafes serving coffee and cupcakes, to food halls with servers and salad bars at Whole Foods, grocers are tapping into

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270 x 270 Building Brand Loyalty

Brand Loyalty in Foodservice: How to Create a Sense of Place

Food Service /

The goal of any restaurant operator is to drive repeat visits. Loyal customers tend to drive better margins and greater sales (while also providing some predictability to same-store sales) and cost less to market to than new customers. When considering brand loyalty for food service operators, fostering a sense of belonging is crucial to creating

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BAI Beacon 2017

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Breaking Branches – Learning Lab For the unprepared, branch transformation can be a Herculean task. That’s why Jean-Pierre Lacroix, an expert in brand transformation, and Stephen Griffin, who led the transformation of Regions Bank branches, will lead a workshop on breaking (and rebuilding) branches at BAI Beacon. A select group of attendees will have the opportunity

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2050: How Foodservice Operators Can Remain Relevant with their Next Generation of Customers

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In spite of nationalist movements, that are currently having a moment in western countries, the reality is that population growth is going to be driven by immigration. Generation Z will be the most racially diverse cohort the planet has ever known, many of them the children of immigrants or interracial marriages. With this demographic shift there

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Behind the Scenes of Boston Pizza’s New Design

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Marrying digital and foodservice is an ever-growing trend and is necessary to capture Millennials’ attention. That is why we sat down with Boston Pizza‘s Paulo Ferreira, Senior Director of Design, to discuss the restaurant’s new design and digital integration at their flagship Toronto location. Boston Pizza was trying to get Millennials off their phones and engaged

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Breaking Down the Customer Loyalty Pyramid

Financial Services /

When researching the rash of stealth attrition currently unsettling the financial services industry, we collected lots of data about consumers’ banking habits, preferences, and behaviors. We’ve already broken that data down in several ways to highlight different things – for instance, we broke down the types of customers most likely to switch financial institutions to highlight their reasons for leaving

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Designing a Right-to-Win Brand Position For Your Restaurant

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The most successful brands in today’s foodservice industry have one thing in common: a focused, unique brand value, communicated simply, clearly and consistently. Think of Starbucks, Chipotle or Panera Bread. It sounds like an obvious idea, but anyone who has attempted to develop a unique restaurant concept and keep it relevant over the years knows

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What Banks Can Learn from the Retail Industry

Leave a Comment / Brand Engagement, Brand Strategy, Communications, Corporate Identity, Financial Services, Thought Leadership /

Disruption is the new reality for every industry and the biggest challenge retailers of all stripes share is how to remain relevant with customers. Banks are not immune to these rapidly advancing changes and can learn a lot from retailers who live in a world of too many stores, a shift to online and mobile

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270 x 370 Hybrid Restaurant

Keep Your Restaurant Relevant With These Hybrid Design Tips

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Categories in today’s market are becoming less defined, as foodservice blends with grocery and retail and cafes offer added value within banks, bookstores, and gyms. Customers are looking for choice, custom experiences, convenience, multi-functionality, and less cultural rigidity. All-day breakfast is becoming a popular restaurant offering, the demand for gender-neutral clothing is increasing, and hybrid

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