Archive for mcdonald’s SmartBlogs

Top news stories this week included quickservice restaurant news involving two big players in the industry: In-N-Out and McDonald’s – as In-N-Out finds a customer loyalty in keeping its menu as it is, McDonald’s is changing things up with a new version of its value menu.

In the CPG world, ConAgra’s spinoff of its Lamb Weston frozen potato products division to form two separate, publicly-traded companies was a departure from the slew of mergers and acquisitions we’ve seen throughout the year and was well-read by SmartBrief subscribers.[…] Continue Reading »

New data sources, along with artistic product descriptions and a lack of classification standards, have dumped a mound of valuable but hard to interpret data on our doorstep. Now what?

We at Food Genius see food and think data. No matter if we’re looking at a menu, a receipt or an elaborate product description from a supplier, we see food terminology and think data.[…] Continue Reading »

When marketers monitor social conversation, it’s difficult to determine if a spike in post volume is worthy of attention or simply a fluke.

For instance, Dairy Queen’s marketing team may notice a sharp increase in social posts that mention their brand. Getting to the bottom of a conversation spike normally requires digging through hundreds of posts to get the complete picture.[…] Continue Reading »

Consuming is an intimate experience, especially when it comes to the food and beverage space. While in other industries consumers simply come in contact with products, in the food and beverage industry they literally consume them. So it is important for food and beverage companies to establish brand intimacy with today’s consumers at every possible chance.

MBLM took a look at how companies rank when it comes to establishing intimacy with consumers, and the list of the top 20 included companies from the apparel and technology industries to retail and consumer packaged goods.[…] Continue Reading »

The farm-to-table movement may seem like something that exploded onto the scene within the last five years or so, but the idea of embracing fresh, natural foods from one’s own backyard isn’t new. If you look back far enough, this was once the only way to eat, before refrigeration and other modern technologies made the global supply chain possible.[…] Continue Reading »