Incentivizing Employees in Fast-Casual Restaurants

Incentivizing Employees in Fast-Casual Restaurants A case study about effectively running contests to incentivize employees ABOUT THE STUDY Chain-wide Contest 30 dạy Duration Prizes by Chain, Region, District and Store Cashiers at Dine-In Only. Take-out Excluded Low Price/High Profit Margin Dessert as Target BEFORE RESULTS AFTER I| 1 dessert for every 14 Guests Top Cashier 567% 1dessert for every 2 Guests Improvement I| 1 dessert for every 29 Guests Top Store 311% 1 dessert for every 7 Guests Improvement I| 1 dessert for every 25 Guests Top District 124% 1 dessert for every 11 Guests Improvement I| 1 dessert for every 27 Guests Top Region 1 dessert for every 13 Guests 101% Improvement I| 1 dessert for every 27 Guests Concept-Wide 45% 1dessert for every 19 Guests Improvement IMPACT ON RESTAURANTS 35 out of3 ishowed improvements AAAAAAAAAA AAAAAA AAAA ΔΛΛΔ/ BBB 90% six showed improvements greater than 100% showed improvement greater than 10% INCIDENTAL SALES IMPACT Cashiers grew accustomed to asking customers at dine-in At take-out, cashiers continued the same behavior Repeat customers often continued to order the dessert at take-out 30% increase This positively impacted take-out sales from Take-Out 30 DAYS AFTER THE STUDY Dessert sales continued to show an increase of 18 -THE RESULT OF Contest's impact on Customer Behavior Infographic provided by: f marketingvitals marketing vitals.com Cvitals_com TM in marketing-vitals W marketingvitals.wordpress.com Total Sales Increase