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Burger King Taiwan is harnessing Appier's AI technology to revolutionize the customer experience online. The AI-enhanced platform has notably boosted the site's conversion rate by generating customized offers based on user behavior and weather conditions.
With the power of Appier's AI-powered Personalization Cloud, Burger King's campaign goes beyond a traditional TV commercial or endorsement. It provides a personal and highly interactive experience that transcends the physical stores. By utilizing AI to analyze on-site behavior and data, personalized offers are automatically sent to increase the official website's conversion rate.
When a user shows the intent to leave the site, AI triggers a pop-up window with a discount offer, resulting in an impressive conversion rate of 31%. Moreover, AI assists the brand in setting up various reward thresholds based on the current cart value to encourage customers to make more purchases, achieving an average click-through rate of 27%.
Appier's approach ensures that potential customers are not bombarded but nurtured into loyal ones. Engagement content, products, and incentives are personalized based on a holistic view of the users, fostering lasting connections.
AI continuously supports the brand throughout the customer journey by creating customized designs and offers tailored to individual consumers. By integrating Appier's AI Personalization Cloud with the OpenWeather API, Burger King delivers recommendations based on the local weather conditions. For example, cold drinks are promoted on hot days, while delivery offers are pushed to target customers on rainy days.
Meanwhile, Michael Salem, the renowned chef behind the Impossible Whopper and plant-based restaurant Hart House, has ventured into a new line of plant-based chicken products designed for food service. Recreate Foods, co-founded by Salem, offers a range of heat-and-eat items—breaded and unbreaded filets, tenders, nuggets, and grounds—made using pea protein, stepping into the growing market for alternatives to animal proteins.
