Subway unveiled MVP Rewards, a refreshed loyalty program launching September 9 in Canada, the U.S., and Puerto Rico. The new and improved program gives Subway guests the MVP experience with more ways to earn, more perks, and more earning power as customers ascend from Pro to Captain to All-Star status tiers. Consumers can earn points by ordering their favorite sub in Subway restaurants, on Subway.ca or the Subway app.
MVP Rewards replaces Subway MyWay Rewards. All 30 million MyWay members across North America will be enrolled in the new program, and their unspent tokens will automatically be converted into points, giving them a head start on reaching status and earning MVP Rewards' best perks. New members will receive 250 bonus points when they join**.
"Subway fans are the best in QSR and to thank them for their loyalty, we're giving them the star treatment as MVP Rewards members," said Mike Kappitt, Chief Operating and Insights Officer at Subway. "Consumer input helped inform our refreshed loyalty program to create a best-in-class experience. MVP Rewards gives our guests more of what they love from Subway, with a few hidden surprises baked in, so every guest feels like an MVP and comes back to Subway more often for their favourite subs."
As part of its loyalty refresh, Subway made the program easier for guests to sign up, earn and redeem points, as well as advance from Pro to All-Star. Besides craveworthy signature subs and meal upgrades, members at the Captain and All-Star tiers will soon have access to special Subway merchandise and members-only VIP exclusives:
For a complete overview of Subway MVP Rewards and Subway's new loyalty program benefits, visit Subway.ca/rewards.
GauVendi Takes Another Step Towards an Open, Feature-Based Inventory Platform
GauVendi is advancing its disruptive approach to rethinking inventory, which has already been successfully implemented in the GauVendi Sales Engine, towards an open, feature-based inventory platform.
GauVendi started in 2020 with an innovative AI-driven booking experience that provides accommodation providers with a comprehensive solution for hyper-personalized sales and fulfillment automation. It was mainly deployed as a stand-alone solution. With this evolution, accommodation businesses and technology providers can now explore new avenues in sales, distribution, operational efficiency, and marketing of inventory. They benefit from highly automated processes without major system overhauls.
"We aim to offer every operator the opportunity to distribute their inventory in a scalable manner, much like it was previously only possible through personal sales - and all of it fully automated," says Markus Müller, CEO, and co-founder of GauVendi. "With the open API interface, all technology providers can now sell relevant and customizable inventory through their platforms. Our solution acts as an additional layer integrated into the existing tech stack, enabling differentiated sales and automation without significant changes to the current system landscape," adds Müller.
GauVendi's platform is the only one worldwide that provides a feature-based language and a dynamic product management system with its approach. The open API approach ensures seamless integration with other technology providers. Feature-based inventory can be transformed into relevant and tailored accommodation products using the AI recommendation model. The result is a transparent guest experience right from the booking process and significant time savings during reservations through intelligent and optimized room assignments.
The newly established inventory management platform and the associated new products and solutions were developed based on experiences gained from implementing the Sales Engine with existing hotel customers, their achieved results, and the acquired data. The new data structure enables the introduction of advanced automation possibilities, including dynamically optimized and intelligent room assignments using AI (Reinforcement Loops), going far beyond the largely manual and limited assignments used until now.
In today's era of personalization, the data structure in the form of categories for inventory management has proven to be inadequate. It lacks information about individual room features in data formats, making it challenging for operators to fulfill guest requests without significant manual and operational efforts. Any inquiry about specific room characteristics is handled offline and requires manual processing. Monetizing these features is also not possible, and the lack of personalization reduces the competitiveness of accommodation businesses compared to others.
Müller adds, "These problems are a thing of the past with the use of GauVendi. The results our customers achieve with our current solution validate this: significant increases in room revenue, considerable time savings through new automation features, a reduction in phone and email inquiries, and better guest reviews and check-in experiences."
Raydiant, a provider of in-location digital experiences, has partnered with NCR, a provider of point of sale (POS) technology for the restaurant industry, to deliver an unparalleled dining experience.
This partnership leverages the power of NCR's Aloha POS system to allow Raydiant's clients to create dynamic digital menus that reflect their brand's unique image and can be updated instantly.
This new integration empowers retailers with seamless control over their inventory from a single access point. They can seamlessly adjust pricing, mark items as out of stock, or add new products — all from one central platform. These updates can be rolled out to a single store location or instantaneously across the entire retail chain. This unprecedented centralized control enables retailers to respond to local market conditions more nimbly.
Beyond shaping customer experiences, the collaboration also addresses a critical challenge in the restaurant industry: employee retention. The integration of Raydiant's Employee Engagement product provides a unique way for restaurants to motivate and unite their staff through the gamification of sales data from the NCR Aloha system.
Restaurants can leverage real-time sales metrics to create friendly competition around promotional menu items or overall sales goals. This fosters teamwork and a spirit of friendly competition among employees to drive higher productivity and sales.
This collaboration between Raydiant and NCR is set to redefine the restaurant industry, making digital experiences more accessible, manageable, and engaging for businesses of all sizes and their customers.
MarginEdge Selected by TouchBistro for Restaurant Back-of-House Profit Management Solution
MarginEdge, a restaurant management and bill payment platform, announced its technology has been chosen by TouchBistro to power TouchBistro's Profit Management, a back office management system built just for restaurants. Powered by automation and driven by data, the centralized solution provides restaurants with the tools required to track food costs in real time, adjust recipes for maximum profitability, process invoices digitally, streamline accounting processes, standardize inventory management across multiple locations, and more. This addition completes a comprehensive suite of back-of-house solutions for improved profitability.
Powered by automation and driven by data, the centralized TouchBistro solution provides restaurants with the tools required to track food costs in real time, adjust recipes for maximum profitability, process invoices digitally, streamline accounting processes, standardize inventory management across multiple locations, and more. The addition of Profit Management powered by MarginEdge completes a comprehensive suite of back-of-house solutions for improved profitability.
Key features of TouchBistro Profit Management Powered by MarginEdge include:
Inventory & Food Usage Automations: Track food costs and pinpoint waste more accurately with a digital inventory management system that updates prices daily.
Invoice Processing: Scan, email, or take a photo of invoices and handwritten adjustments, and all the details will be captured and digitized in less than 48 hours for up to date food costs.
Recipes and Menu Analysis: Maximize profitability in real time with a centralized solution that calculates plate costs, automatically updates ingredient prices, and pinpoints profitable and high-volume items.
Back Office Efficiencies: Order products from any vendor, pay an unlimited number of bills (U.S. only), and transfer products and recipes between locations, all directly within the platform.
Accounting Integration: Sales and labor data is pulled nightly from TouchBistro POS and instantly exported to accounting software.
Multi-Location Management: One centralized, privacy-protected platform to standardize inventory management across locations and access consolidated sales reports.
TouchBistro now offers everything needed for restaurateurs to maximize profits and offer an unparalleled guest experience – all in one place.
Papa John’s International Inc. announced updates to its executive leadership team. Amanda Clark will transition from her role as Chief International and Development Officer to become Chief Operating Officer, International, focusing on the operations and development of the Papa Johns footprint in international markets. Chief Restaurant Officer Joe Sieve will assume North American development responsibilities. He will also continue to oversee corporate and franchise restaurant operations in North America.
“With operations in approximately 50 countries and territories, our continued international expansion is critical to the future of Papa Johns,” said Papa Johns President and CEO Rob Lynch. “We continue to make strategic investments across our international organization and infrastructure. Amanda’s focus on executing this work and driving profitable expansion will greatly benefit our international franchisees. Our ultimate goal is to become the QSR pizza brand of choice for international franchisees.”
“Since Joe joined Papa Johns last year, he and his team have significantly improved our restaurant operations. The results of these operational efficiencies have been evident in the recent comp growth and margin improvement across our domestic system. His more than 25 years of restaurant operations and development experience with other leading franchise restaurant brands will help Papa Johns accelerate our North America growth ambitions.”
Clark and Sieve’s new appointments are effective Sep. 18.
Jack in the Box Inc. announced that Tom Rose will assume the role of Del Taco Brand President, effective immediately. He replaces Chad Gretzema, who has stepped down from the role to pursue a new opportunity.
Rose is a 30-plus-year veteran in the restaurant business with a proven track record in various corporate and franchise leadership roles. Most recently, he consulted Jack in the Box on the recent initiative to improve the company-owned Kansas City market.
Before supporting Jack in the Box, Rose spent a decade as co-founder and franchisee of North Star Foods, a restaurant franchise management and acquisition firm specializing in maximizing operational excellence and sustainability. This organization would own 130 KFC and Taco Bell restaurants and generate revenues of over $200 million. In addition, the two subsidiaries of North Star Foods were ranked in Restaurant Finance Monitor's Top 200 restaurant groups in the U.S. and grew to be the third largest KFC franchisee in the U.S. YUM Brands system.
“I have worked with Tom throughout my career, and since beginning work on the Kansas City market, we have seen meaningful staffing and sales improvement leveraged by his operational expertise and ability to execute,” said Darin Harris, chief executive officer. “We are excited for Tom to evolve Del Taco to its next phase of growth and operational excellence, as he has demonstrated throughout his entire career.”
Rose also held various senior leadership positions at Orion Food Systems, later acquired by Kohlberg & Company, including chief operating officer and board member for four years. He began his career as an Area Coach and Director of Operations at KFC & Taco Bell.