Posts

‘Social media has come a long way from photo posts, likes and comments. More and more of today’s retailers and brands are using social platforms as influential tools to sell their products and services.’ BARE shares an article by Gabe Larsen for Retail Customer Experience on maximizing social connection and enhancing customer experience.

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‘The electric car industry is about to become the greatest thing since sliced bread… or so a lot of people would have you believe. The truth is something different.’ BARE shares an article by Warren Shoulberg for Forbes on the electric car industry.

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‘Who’s ordering most of the mobile meals we’ve come to love in the age of COVID? You know who. It’s millennials and Gen Z, overwhelmingly.’ BARE shares an article for PYMNTS.com on restaurant customer loyalty.

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‘Although leisure travel is currently a pretty lousy idea in most of the world, there are still times when people really need to travel. And with hotels struggling to stay afloat, it makes sense that some of them are turning to a new way to delivery hospitality—to take care of their guests.’ BARE shares an article by Ann Abel for Forbes on quarantining in hotels.

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‘Besides COVID-19, climate change is one of the biggest challenges we’re facing this decade, but the good news is there is ample opportunity for innovation. Some companies have caught on, proving that some segments of the economy are actually thriving under the circumstances.’ BARE shares an article by Claudia Alarcon for Forbes on sustainable and plant-based online grocery stores.

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‘Food trucks have continued to operate even when restaurants can’t serve inside.’ BARE shares an article by Micheline Maynard for Forbes on food trucks during the pandemic.

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‘You don’t know what you’ve got ‘til it’s gone. Covid-19 revealed the everyday activities many people take for granted until they’re no longer for an option—like eating out in a restaurant.’ BARE shares an article by Blake Morgan for Forbes with main changes for restaurants during Covid-19. 

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‘Following the outbreak of COVID-19, the foodse rvice industry has rapidly refocused its efforts to bolster delivery and pick-up orders. As the customer relationship moves online and at their doorstep, safety measures must be put into place for both delivery teams and consumers.’ BARE shares an article by Christine Schindler for Fast Casual on simple solutions that protect delivery employees and customers.

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