Restaurant industry hurdles expected to continue in 2015

On top of record-high commodities prices, labor inflation, technology costs and health care/menu labeling logistics, there is also intensified competition in foodservice.

Online cultural inclusiveness: Something for restaurant brands to think about

Focusing on how diversity is presented on a company website provides an opportunity to reaffirm our industry’s commitment to reaching a multicultural workforce and customer base.

Wheat prices up $1 since October

Gas prices drop another dime in a week.

The chefs have spoken: Menu trend predictions for 2015

After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.

Bringing millennials to your table

Millennials believe they simply don't have time to commit to a sit down 90-minute meal, so brands should deliver succinct experiences to help customers do more with limited time.

'Black Friday' a boon to restaurants, too

Mall-based restaurants can see a significant spike in sales around the holiday season, bolstered by high traffic volumes and consumers' desire for indulgence.

Domino's Pizza continues Wall Street climb

Domino's shares are up 3,000 percent compared to where they were before the company's turnaround effort in 2010.

Secrets to successful restaurant site selection

Tour prospective sites in order from worst to best, which will allow you to become more confident, ask better questions and be more in control of the leasing process.

Social media expert: Restaurants need to get better at brand storytelling

The challenge is no longer having the biggest presence or most followers; now quality matters before activity.

8 tips for heading off holiday scheduling stress

Increased traffic coupled with more requests for time off can add up to scheduling stress. Check out these tips for reducing the stress.

Pizza operators get their wish with FDA's final menu labeling regulations

The FDA's ruling mandates menu labeling by the slice, not the whole pie. Pizza restaurants do have to say how many slices are in a pizza.

How to make sure your dishes are properly sanitized

Ideally, one person should clean the dishes and the other person sanitize and handle the clean ones. If this isn’t possible, strict procedures must be followed to disinfect hands between loads.

Cheese prices drop well below $2 mark

Heading into the busiest travel day of the year, gas prices have fallen for 60 consecutive days.

Restaurant organizations apprehensive about Obama's executive action on immigration

It has been estimated that about 20 percent of chefs, head cooks and cooks in the restaurant industry are undocumented immigrants.

How to get millennials to stay committed to your brand

If you can provide an affordable, healthy, flavorful solution on a consistent basis, millennials are going to prefer your brand.

Pizza Hut franchisee: High confidence in brand relaunch despite minimal testing

NPC International CEO said the menu changes are in response to consumer demand for more flavor, customization.

Good news for cheese prices after rough year

Gas prices are down more than a quarter from a month ago.

How Papa Murphy's controlled record-high cheese prices in Q3

The company's CEO believes the company has the potential to triple its domestic footprint.

Startup aims to help restaurants clear hyperlocal produce hurdles

OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.

'Hidden compliance cost:' Restaurants with 50+ full-time employees must start ACA reporting in 2015

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.

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