Paytronix Systems, Inc., an innovator in tools that drive transactions, announced that new strategists have joined the Paytronix Data Insights team: Allen Cerasani and Leslie Wilson-Lopez. They join strategist and fellow restaurant alum Jesse Marshall. All three come to Paytronix from national brands where they delivered results through marketing strategy and tactics.

“Allen Cerasani, Leslie Wilson-Lopez, and Jesse Marshall each bring solid, restaurant-insider experience that’s readily transferable to our clients for immediate value,” says Lee Barnes, head of Paytronix Data Insights. “They speak the language of the marketer and are steadfastly focused on delivering the transactions needed for reaching same-store sales goals and driving brand growth.”

Allen Cerasani joins Paytronix from Bloomin’ Brands where he co-managed the National Launch of the Dine Rewards Loyalty program across Bloomin’ Brands’ four concepts, Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill, and Fleming’s Prime Steakhouse and Wine Bar.

Leslie Wilson-Lopez comes to Paytronix from Togo’s Eateries, LLC., where she was director of brand management. As head of Togo’s cross-functional Brand Initiative Team, Leslie was responsible for brand marketing including its loyalty, CRM and gift programs, online ordering, guest and social response, digital and traditional media, quarterly promotions and new product introductions.

Jesse Marshall joined Paytronix from Native Foods Café, the premier chef-crafted vegan restaurant serving homemade, fresh food every day of the week, where he held the title of vice president.

“Helping restaurant professionals grow their businesses is something I’m passionate about,” says Leslie Wilson-Lopez, Paytronix Data Insights strategist. “Coupling technology with a team of energetic and curious data scientists creates an offering that’s completely unique in this space. I couldn’t wait to add my industry know-how to this no-brainer solution of self-service tools, customer insights, and strategic recommendations restaurants need.”

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