How restaurant operators can create better experiences for guests in an evolving environment
As new consumer habits and preferences around dining evolve in the wake of the pandemic, restaurants “need to create a new ecosystem that embraces the shifting landscape of the customer,” says Joyce Turner, Industry Managing Director, CPG, Manufacturing and Retail Food at Acxiom. Key to the success of restaurants moving forward will be creating a differentiated customer experience based on understanding consumers as individuals, whether they choose to dine on site, or order pickup or delivery, she says.
Joyce Turner is an Industry Managing Director at Acxiom, responsible for developing go-to-market strategies for clients in key industries including consumer packaged goods (CPG), manufacturing and retail food.
A martech/adtech innovator, Joyce is responsible for staying abreast of industry trends, which keeps her on the forefront of key issues as she leads the launch of new Acxiom products and solutions.
Mark Hamstra is a freelance business writer with experience covering a range of topics and industries, including food and mass retailing, the restaurant industry, direct/mobile marketing, and technology. Before becoming a freelance business journalist, Mark spent 13 years at Supermarket News, most recently as Content Director, where he was involved in all areas of editorial planning and production for print and online.
Acxiom is a customer intelligence company that provides data-driven solutions to enable the world’s best marketers to better understand their customers to create better experiences and business growth. A leader in customer data management, identity, and the ethical use of data for more than 50 years, Acxiom now helps thousands of clients and partners around the globe work together to create millions of better customer experiences, every day. Acxiom is a registered trademark of Acxiom LLC and is part of The Interpublic Group of Companies, Inc. (IPG).