Food court loyalty card: one card, every stall

Why a single card suits a food court

In a food court, customers don’t come for one restaurateur, they come for the venue. A pizza one lunchtime, a bo bun the next, a coffee on the way through. Ten different cards wouldn’t survive that back and forth. A single card rewards what matters to the venue: coming back.

This is the first of the three Quardy Business operating modes: shared program, single card.

• Customers add one card, in your colors.
• Their stamps or points count at every stall.
• The reward can be claimed wherever they like, under your rules.

What to settle before launch

The tech takes a day. What takes a real conversation is the agreement between stalls.

• The program type. Stamps can be explained in one sentence at the counter. A cashback balance works better if basket sizes vary a lot from one stall to another.
• The reward. A fixed value, for example €5 off, stops a low-spend stall from giving away the equivalent of a full meal.
• The settlement. If a customer earns their reward at one stall and spends it at another, who pays for it? The venue, or the stalls in proportion to their visits? Quardy doesn’t do that calculation for you, but it gives you the numbers to do it.

One QR code per stall, one scan per team

Each stall has its own QR code. That way you know where each customer signed up, and which stall brings in the most new customers.

At the counter, the team scans the card with the Quardy app on their phone, and the visit counts for their stall. Nobody needs a dashboard account, and there’s no hardware to install.

What the dashboard shows you

This is where a food court gains the most. You see what no single stall can see on its own:

• The path between stalls: where customers come in, where they go next.
• Peak hours, for the whole venue or a single stall.
• Multi-stall customers, the ones who keep the venue alive.
• Email reports, daily, weekly or monthly, as each person prefers.

Bringing customers back

From the dashboard, send a notification to everyone who holds the card, or only to those of one stall: a new seasonal menu, a special evening, Sunday opening. You then see how many customers came back after 1, 3 and 7 days.

You can also let stall managers write to their own customers, one send per week per stall.

What if a stall wants its own identity?

Keep the shared program and switch to a card per location: that’s the operating mode described in our food hall guide. You can change this at any time, unlike the program.