Experts predict 2013 restaurant trends

Expect mobile and human resources technology to grow significantly.

What to expect in the pizza segment in 2013

Digital technologies will be a major focus in the New Year.

Check average UP with waist line DOWN ...

Offering a discount to anyone who has half of their entrée boxed for take-home immediately when served avoids the dreaded sharing of one dish and also promotes healthy eating habits.

Food advertising protests endanger TV for kids

If some parents are happy to abrogate their responsibility for setting rules for their children's eating habits, they are not going to be happy when there is little or no television programming to be a babysitter.

Health and wellness consumer disconnects and navigation strategy

Flavor and cuisine trends should then be overlapped with consumer and health trends to create a comprehensive strategy.

Chains itching to cook from scrach: Part 2

A new generation of restaurateurs is taking family recipes and running with them, shaping one of the hottest trends in casual/fast-casual dining — the 100 percent scratch-made menu, for here or to go. (I wrote about what specifically defines "made...

Health and wellness consumer drivers

Consumer drivers, health trends, consumer disconnects and flavor trends lead to a focused health and wellness strategy development.

The sustainability playground: sustainability defined

Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.

Pass the baked potatoes

Will NYC's ban on large sodas lead to more regulations against the restaurant industry?

Survey: U.S. pizza market tops $40 billion

Opportunities are available with healthier offerings, leaner proteins and breakfast varieties.

NYC approves soda ban; restaurant association responds

Big-margin soft drinks are good for operators' bottom lines.

This Olympian doesn’t want to be on a Wheaties box

Gold medalist learns new non-carb diet and realizes positive results.

Game changers and shapers inspiring product development and innovation – Part 1

The terms now capturing restaurant consumers' mindsets include simplicity, value, authenticity, playfulness, escapism, invigorating and risk taking.

Pizza players head to Washington over menu labeling

The American Pizza Community is arguing that the law makes little sense for the pizza segment, which yields 90 percent of all orders from the phone or online.

Worry maps

Eighty percent mistakenly believe the gluten-free diet is either "more healthful" or a weight loss solution, instead of a medically-indicated diet for the auto immune disorder Celiac Sprue.

Commentary: NYC restaurants have long fight ahead with soda ban proposal

One analyst estimates that 5 percent of McDonald's sales come from soft drinks.

What are your brand standards?

Research shows that 96 percent of the nearly 31,000 menu items studied from chain restaurants failed to meet USDA recommendations for calories, sodium, fat and saturated fat combined.

PizzaMarketplace launches Top 100 Movers & Shakers

The inaugural Top 100 Movers & Shakers features a ranking of the top concepts, leaders and trends in the $38 billion pizza segment.

Dude, where's my regs?

Last July, the NRA and many other organizations suggested the FDA use flexibility for menu labeling stipulations as they apply to both chains and smaller operations. We're still waiting to hear the final verdict.

NRA 2012: US Foods

US Foods' top chef Mark Eggerding discusses culinary trends in foodservice and what the company is going to help restaurants stay relevant.

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