128: Walmart launches virtual fitting rooms

Walmart is launching virtual change rooms. Having a virtual try-on feature gives consumers a better idea of how a clothing item fits them and whether it matches their features — a solution to what has historically been a problem for many online brands, and for retailers last year when fitting rooms closed. Listen to the briefing to hear how this technology works.


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127: What’s working best on Instagram posts?

What’s working on Instagram in 2021, and which elements should you be adding into your Instagram marketing approach? Listen to the briefing to hear how long your captions should be and what type of post gets the most engagement.


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125: Google My Business Will Show Call History

Google has begun to show actual caller data, including their caller ID information such as the name and phone number, along with the date of the call.Listen to the Flash Briefing to hear how many phone calls are being missed.


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124: Miller is Launching a Seltzer…but not theirs.

On Thursday, May 13, Miller Beer will attach cases of hard seltzer to a rocket and send the oh-so-trendy beverage hurtling into the atmosphere. Beer fans can suggest the seltzer brand that most deserves to be propelled from the planet at mgd.com/seltzerlaunch. Listen to the briefing to hear how one beer company is wrapping its arms around its most dedicated fans.


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123: Pepsi Launches a Virtual Restaurant

Pepsi has launched Pep’s Place, a virtual restaurant that lets consumers pick their favorite beverage to see suggested food pairings available for ordering and delivery, Listen to the briefing to hear how this concept is “beverage before food”.


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122: Restaurant Workers Planning to Leave Over Low Wages and Tips

The top three reasons restaurant workers are leaving their jobs are low wages and tips (76%), COVID-19 safety concerns (55%) and concerns over hospitality and harassment from customers (39%), according to a One Fair Wage report released on Wednesday. Listen to the briefing to hear what other concerns workers have and why retaining restaurant staff is going to be more challenging.


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