The dining experience rapidly changed with the pandemic’s arrival. Before March 2020, a typical dining interaction was a fairly high-contact experience. The guest sat at a table in a restaurant dining room, and a server took orders and brought out food, which was usually consumed in-house. In the pandemic’s wake, restaurants have had to figure out how to connect hungry customers with food when din...
Digital Divide：Minding The Loyalty Gap、PYMNTSとPaytronixのコラボレーションによると、消費者の68％は、アグリゲーターを介さずにレストランから注文します.これは、レストランから定期的に食品を購入する米国の成人2,414人を調査したものです. PYMNTS found that 54% of consumers order from table-service restaurants at least once a month and 44% order from quick-service restaurants (QSRs) with that frequency. Among those who place orders from QSRs, younger adults, the college-educated and indiv...
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