QSR Automations, Inc. (QSR) and Venga have partnered to bring a complete guest management solution to the restaurant industry. The new partnership will provide a more engaging customer journey by leveraging the acclaimed front-of-house and consumer app solution from DineTime, with the industry leading guest intelligence, feedback, and marketing tools provided by Venga.

Pollaro says Venga’s goal in its implicit approach is to “surprise and delight.” “When customers spend $500, an alert might be added to their profile,” and they might be given a dessert or a special table the next time they come in, he says. Or if they have indicated they like a certain kind of wine, they can be notified when a special shipment comes in.

Working with Venga, Schmid and his team have been able to integrate promotion buttons into their POS units, which allow hostesses and servers to track when guests arrive with emails from one of their campaigns, which are run through Constant Contact. Discounts from those email campaigns are then applied and tracked automatically behind the scenes. The group also is using win-back emails to reengage guests who haven’t come in for a pre-determined period of time.

Include differentiating information in the email subject line. “Subject lines are the most important thing for cold emails. We try to grab their attention using a variety of differentiating information. Include a mutual acquaintance or the fact that you’re traveling to their city in the subject line.” (Winston Lord, Venga)

Venga– Integrating OpenTable with your POS to drive repeat visits and power the guest experience. Personalize service, target marketing, and reveal trends.

Black admits Restaurant Week can be a nice bridge to September. Restaurants involved in the promotion last summer saw 16 percent more in revenue than the weeks before and after, according to a joint study between OpenTable, Venga, and the Restaurant Association Metropolitan Washington. They also saw a 40 percent increase in reservations during that week.

This fall, Mr. Meyer’s company will host a conference for the food industry called TechTable, to discuss how to use technology to enhance dining for customers and restaurateurs alike, such as through mobile payment systems and apps that aggregate customer feedback. One service, Venga, gives restaurants details on guests’ previous visits, preferences and spending habits.

Fig & Olive also uses Venga to privately solicit guest feedback through online surveys. Venga’s data that showed that by sending branded “thank you” emails with feedback surveys to guests the day after their visits, Fig & Olive was able to decrease negative reviews on Yelp by 36%.

We know by now that restaurant week is worth it, but how should you get your staff and restaurant ready? Venga—a CRM that integrates OpenTable and point-of-sale data—analyzed the data and we pulled together a list of best practices based on how this week is different from your average week.

Matthew Joseph, information technology director of national chain Fig & Olive, relies on Venga, an analytics tool that links point-of-sales data with OpenTable reservations to determine what customers are ordering.

With Venga, Fig & Olive creates profiles of guests to customize dining experiences. The information might include food allergies, wine preferences and the frequency dessert is ordered. This data is useful for personalized service that turns guests into devoted regulars.

New technologies are giving operators the tools to mine information from different restaurants, enabling them to further deepen personalization. Restaurant software company Venga allows cross-communication among restaurants under the same ownership by unlocking data stored on POS systems and OpenTable, though the reservation platform has also started enabling cross-communication.

Venga– Integrating OpenTable with your POS to drive repeat visits and power the guest experience. Personalize service, target marketing, and reveal trends.

It’s never been more important to take care of your regulars and VIPs. We partnered with the team at Venga — a CRM that integrates OpenTable and point-of-sale data to reveal actionable front-of-house, marketing, and feedback insights — to share a few data points and best practices for attending to your best customers.

Using third-party guest intelligence firms like Venga, multiconcept operators like Chait can integrate reservation data with point-of-sale systems across all of his concepts. That tells him Mr. Smith is a frequent diner, whether he’s tried the group’s other restaurants, that he’s a vegetarian who eats eggs, what he typically spends on wine, and whether he prefers dessert.