- WHITE PAPERS
Launches during Q1 feature unique veggie toppings and 'health-halo' descriptors.
Making sure nutritional guideline numbers are spot on is both an honor and a core competency.
Mandating menu boards for a segment that is dominated by delivery/carryout is one issue.
Opponents called proposal a "publicity stunt;" Mayor Bloomberg vows an appeal.
The ability to target one specific category, especially when comparable products like sugary coffee drinks have more calories, gives lawmakers too much power.
The return of jobs to America means restaurant sales should go up; take advantage of the pendulum's swing.
Vegetables are expected to take on a starring role for a change.
Expect mobile and human resources technology to grow significantly.
Digital technologies will be a major focus in the New Year.
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.
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.
Flavor and cuisine trends should then be overlapped with consumer and health trends to create a comprehensive strategy.
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...
Consumer drivers, health trends, consumer disconnects and flavor trends lead to a focused health and wellness strategy development.
Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.
Will NYC's ban on large sodas lead to more regulations against the restaurant industry?
Opportunities are available with healthier offerings, leaner proteins and breakfast varieties.
Big-margin soft drinks are good for operators' bottom lines.
Gold medalist learns new non-carb diet and realizes positive results.
The terms now capturing restaurant consumers' mindsets include simplicity, value, authenticity, playfulness, escapism, invigorating and risk taking.