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Tackling Today’s Foodservice Challenges

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.
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