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Digital access, responsiveness drive loyalty at La MadeleineDigital access, responsiveness drive loyalty at La Madeleine

Bret Thorn, Senior Food Editor

October 29, 2018

2 Min Read
Digital access, responsiveness drive loyalty at La Madeleine
La Madeleine cultivates its French focus during Bastille Day and other celebrations.Courtesy of La Madeleine

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It’s no fluke that La Madeleine French Bakery & Café earns high scores when it comes to consumer loyalty. The 87-unit chain based in Dallas has been focused on that for the past couple of years, especially in the digital space, according to president and chief operating officer John Cahill.

“We started really getting into loyalty and building our digital platform around two years ago,” he said. “It’s definitely what people expect, how they get their information, how they shop.”

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The result has been striking. This past year, the number of digital users has increased by more than 20 percent over the previous year, and transactions are up by more than 33 percent, he said.

That’s partly due to a focus on guest relations, including a 100-percent response rate, within 24 hours, for customers who have an issue with their experience, whether they contact the chain via email, social media, telephone, on La Madeleine’s app or elsewhere online.

During office hours, Cahill said they strive to respond within one hour of the complaint.

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The chain, which also scores well in ambience, is a popular venue for casual lunches and for hanging with friends, as well as for quick bites and family meals, according to Consumer Picks data. Its food scores well particularly when it comes to soups and sides.

Cahill said La Madeleine reaches out to customers on a monthly basis for systemwide celebrations, sometimes fitting the chain’s French theme, such as its July Bastille Day celebrations or Croissant Day in January, and sometimes less so, such as its February 13 Galentines Day promotion that encourages women to take out other women.

Using the data gathered through its loyalty program, La Madeleine has started to gain a better understanding of its individual customers — whether they have kids, if they cater, if they like to order ahead, etc. That in turn allows them to target their marketing, offering special promotions for kids’ meals, for example, or inviting guests who have never come in for dinner to try it.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @FoodWriterDiary 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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