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NPC International CEO said the menu changes are in response to consumer demand for more flavor, customization.
Gas prices are down more than a quarter from a month ago.
The company's CEO believes the company has the potential to triple its domestic footprint.
OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.
Though not mandated to offer health care coverage to employees until 2016, restaurants with 50 or more full-time employees are still required to track data monthly throughout 2015.
Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.
If you want to move the needle, teach everyone in your organization how to sell.
To approach mobile payments, make sure your guests want it, that you have the right infrastructure in place and that you have a plan for the data you can collect.
Natural gas spot prices respond to winter's tease with an uptick.
Changes include new crusts, drizzles, toppings, uniforms, website and more.
Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.
Work with local businesses and non-profits to promote your restaurant’s event, tie them to your event theme and encourage a co-sponsorship.
Restaurant patrons across age groups and political orientations support increasing the minimum wage and adjusting it annually for inflation.
The company remains bullish on North China and is focused on shifting its marketing and menu strategies to support growth in the market.
Millennials are accustomed to technology and like a sensory experience – to touch and feel things – and kiosks give them that opportunity.
Wheat prices jump 40 cents in a month.
Engaging digital signage can be a key differentiator in the customer experience by educating guests about menu items, driving craving, reducing perceived wait times, and more.
The trend is largely driven by millennials, who look at price value differently; they want it to be worth what they pay and they’re not willing to compromise on taste.
Franchisors must clearly define their roles to exclude control over the terms and/or conditions of franchisee's employees.
Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.
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