Today in food commerce, Target announces a push to address its supply chain challenges that includes focusing on its food and beverage business, and PYMNTS data reveal consumers’ mixed feelings about restaurant technology. Plus, Taco Bell’s global chief operating officer Mike Grams discusses the future of the drive-thru channel.
Restaurants Tinker With Tech Recipe to Balance Efficiency and Personal Service
The Digital Divide: Technology, The Metaverse And The Future Of Dining Out, a PYMNTS and Paytronix collaboration, takes an in-depth look at the complex relationship restaurant consumers have with technology. We surveyed 2,496 U.S. consumers to learn more about the delicate balance between convenience and service and what really matters to them.
Following Walmart’s Lead, Target Taps Grocery to Drive Traffic
Target announced Tuesday (June 7) a plan of action for tackling supply chain complications and improving its inventory difficulties, which includes lowering prices to offload excess items and canceling orders, while focusing on high-performing categories including food and beverage as well as household goods and beauty.
Trusted Virtual Brands Boost All-Hours Spending for Restaurants
In the past few years, what it means to be a restaurant has changed. The word may conjure up images of leather-covered menus and white tablecloths, but today, a restaurant does not even need to exist in physical space.
Taco Bell COO: Vertical Concepts Are the Drive-Thrus of the Future
“We believe what the new drive will become in the future … is a technology-reliant operating system that merges both the order and the pickup point into one, which creates less waits for consumers, creates an opportunity to go in places where we didn’t think we could get into and … creates the potential for the perfect drive thru experience,” Taco Bell’s President and Global Chief Operating Officer Mike Grams tells PYMNTS in an interview.
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