Boots Giving Customers £10 Worth of “Free” Loyalty Points This Weekend
UK retailer Boots has launched a points promotion ahead of Father’s Day. If shoppers spend £50, they get 1000 Advantage points. This is a much better deal than the normal Boots value proposition. “Normally, loyal customers would only be awarded 200 Advantage points on spends worth £50, which only adds up to £2 when you shop. That means that to get £10 worth of points outside of the offer you would have to spend £250 first.”
Merchants Have (Roughly) Six Options for Loyalty Programs
PaymentsJournal has posted a new video that gives an overview of the types of programs available to today’s merchants, such as “Multi-brand: Highly popular with chains that operate under multiple locations and different names. Also, 100 percent controlled by the operator.”
Customer Experience
Report Shows Middle East Customers Seek Multi-Channel Engagement
Salesforce’s has released its third edition of its State of the Connected Customer report. It found that “Middle East companies are being challenged to rethink not just the individual experiences they provide customers, but their entire approach to customer engagement. At the same time, the research shows that corporate values have become more relevant than ever and factor into customers’ decisions of whether or not to buy from a company.”
Restaurant Sales Continue Roller-Coaster Ride
The industry has experienced 1.1 percent growth, but it’s been a lot of up and down recently. “It should come as no surprise that the industry’s year-over-year same-store guest counts dropped again. Same-store traffic during May was down 2.1 percent. Although this represented a 1.5 percentage point jump from April’s growth rate, it is far from where restaurants would like to be.”
The Race to Sell the “Beyond Meat of Fish”
Consumer’s are eating differently. Bloomberg reports that “with rising incomes in developing nations driving demand, fish and seafood now account for almost a fifth of the animal protein people consume.” But mass-farming of fish creates a number of problems, and so the race for a lab-made alternative to salmon has begun. “San Francisco-based Wild Type is hoping that, as with the rise of meat substitutes (and their  arrival on Wall Street), lab-grown fish won’t be far behind.”

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