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Chanticleer Holdings to launch cryptocurrency-based loyalty programChanticleer Holdings to launch cryptocurrency-based loyalty program

Points to be transferable between three burger chains

Bret Thorn, Senior Food Editor

January 6, 2018

2 Min Read
cryptocurrency
Iaremenko/iStock/Thinkstock

Chanticleer Holdings Inc. is harnessing the same technology used to develop cryptocurrencies like Bitcoin to create a loyalty program for its three burger chains.

The Charlotte, N.C.-based operator has partnered with Mobivity Holdings Corp. to create loyalty points that can be used at 12-unit Little Big Burger, 20-unit BGR and nine-unit American Burger Co. The loyalty program uses blockchain technology that allows points to be transferred securely between customers, franchisees, suppliers and other parties.

Perhaps more importantly, Chanticleer is using Mobivity’s own system of granular data collection to gain a better understanding of customer buying habits. 

“We wanted to get out in front and do something really creative between the brands,” Chanticleer CEO Mike Pruitt said. “In reaching out to Mobivity about a generic-type [loyalty] program, one of the things they brought up to me over the last six weeks was what they had been working on with this cryptocurrency.”

The cryptocurrency, Mobivity Merit, aims to allow greater flexibility in how loyalty points are issued and redeemed.

For example, if a beverage supplier wants to issue loyalty points for purchases of its drinks at Chanticleer restaurants, it can invest however much of its marketing budget it wants in Mobivity Merit units, which they can then give to customers who buy their drinks at those restaurants, Mobivity chief technology officer Alek Zdziarski explained. Customers could then redeem the Mobivity Merit units for any menu items at the three chains.

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Little Big Burger

Mobivity’s expertise is in collecting and analyzing purchasing data. David Galante, the company’s senior vice president of product management, said Mobivity would collect the purchasing data of Chanticleer customers, recording which combinations of food they bought. Data would reveal if customers were more likely to buy tater tots with BGR’s Southwestern Burger, or iced tea with the California Turkey sandwich, for instance.

Pruitt said such data appealed to Chanticleer beverage supplier Coca-Cola.

“They are willing to throw marketing dollars into things like this,” he said.

“Coke is very excited about capturing data,” Pruitt added. “We’re now testing two of their natural soda products [Blue Sky Blood Orange and Black Cherry], and they really want to see the data.” 

Knowing which customers buy them, when and in which combinations will provide a better understanding of how to position the beverages, he said.

Using a cryptocurrency would also help establish the restaurants’ cachet among younger customers, Pruitt added.   

“Especially in the case of Little Big Burger, there’s definitely a cool factor as it relates to our customer base,” he said. “They’re very driven on social media — talking about it, taking pictures of the food and posting it.”

Although the partnership with Mobivity was just announced this week, “the early indications are that people definitely are intrigued by it,” Pruitt said. 

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/
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Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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