How fast-casual brands can turn siloed data into higher guest value

The useful part

Learn how a unified guest view spurs big rewards | Fast Casual Test Link CONTINUE TO SITE » or wait 15 seconds Fast Casual Executive Summit Fast Casual Executive Summit preview: RetailCustomerExperience.com & DigitalSignageToday.com, Connect Media Summarize with ChatGPT Grok Perplexity Claude There's an infamous saying about the restaurant industry, as well as any retail business: Just as important is the need to know the customer — attaining a unified view of the guest.

How it works

• A big challenge is that data is siloed so getting a 'total guest picture' is a tough task.
• Expert insight Just how to accomplish all that is the focus of a panel talk at the upcoming Fast Casual Executive Summit taking place Oct.
• The goal is connecting the dots between the point of sale, loyalty and online ordering to know who the guests are and how to increase their spend.
• [RELATED MEDIA] Why a unified view is needed The future of restaurant marketing is personalization, according to Ciancio, and the better a restaurant's data set is directly tied knowing the customer.
• "Then look at the guests who are already showing some of those behaviors but have not become your best guests yet," said Ciancio.

What to take from it

He recommends brands start with knowing their best guests — the most frequent, the most engaged — and identify behaviors they have in common. Related Media Article Velvet Taco, Salad House, &pizza, Erik's DeliCafe leaders talk online engagement, smart promotions Article Culinary Tides, Buona Companies, Roll Mobility leaders to give executive perspectives at Fast Casual Executive Summit Article Lean, smart, scalable: "True one-to-one marketing is still difficult and expensive for most brands today, but it's becoming more accessible every day.

Example or evidence

• That is where I think there is a tremendous opportunity." The goal is to figure out how to get "pretty good guests:" to behave more like the best guest.
• "There is a stat that gets cited all the time that claims somewhere around 70% to 80% of restaurant guests only visit once.
• The natural reaction is, 'if I could just get more of those first-time guests to come back, that would be huge.' That is not wrong, but you are also fighting a macro human behavior," said Ciancio.
• By identifying behaviors that correlate with best customers a brand can create strategies designed to drive more of that behavior.

Details worth keeping

Learn how at the Fast Casual Executive Summit taking place Oct. Willie Lawless/Connect Media September 2, 2026 by Judy Mottl — Editor: That's where data proves invaluable, said Ciancio.

Related coverage

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• Fastcasual: AI and guest data can drive retention and turn guest data into revenue. Learn how during a panel talk at the Restaurant Catering Workshop, taking place Oct. 6-7 in Arlington, Texas.
• Fastcasual: Tiki Taco's Eric Knott and Training Simplified's Sam Worobec preview their session at the 2026 Fast Casual Executive Summit, Oct. 4–6 in Arlington, Texas.