The Gravitational Pull of Fast Casual

This paper takes a closer look at how changing consumer sentiments and expectations gave rise to the star that is fast casual, and how it continues siphoning market share away from quick service and casual dining.

Type: Guide

Sponsor: Long Range Systems




WEBINAR - Restaurant Tech 2020: What you need to know NOW to be ready

Duration:1 hour | The technology decisions you make for your restaurants today—and next year—will determine your ability to compete in 2020.

Type: Webinar

Sponsor: SpeedLine POS




6 Things Every QSR Restaurant’s Interior Design Should Include

QSR restaurant design is like none other in the restaurant industry. Locations must be built for speed, big crowds and rapidly produced menu items. It can be quite the challenge.

Type: White Paper

Sponsor: WAND Corporation


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FEATURES


9 things this editor learned about YOU at NRA

I'm introducing myself as the new Food Editor of this site, as well as starting us off with a handful of my observations about YOU, from this year's NRA meeting in Chicago.

NRA2016: 5 hot spots for global growth (Part 1)

Global growth potential is off the charts for food service, especially for concepts that revolve around limited service. These five areas show the greatest potential, according to research by Euromonitor International.

Dickey's named Fast Casual's No. 1 brand

FastCasual.com has released its annual Fast Casual Top 100 Movers & Shakers report for 2016. The free report, sponsored by Taylor, is now available for download.

The latest in menu labeling

Just when it looks like menu labeling is settled and ready to go into effect, there is a new bill, movement, sneeze or other change from one end of this challenge to the next.

Will restaurants work to meet new dietary guidelines?

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.

Pizza buffet chains rise up to meet demand for healthful foods

While pizza is a favorite choice among diners eating out, a couple of buffet operators say some of their customers — especially parents — are asking for more healthful kids' options, and they're working to meet that demand.

Restaurateurs speak out against NLRB ruling

The National Labor Relations Board made it easier on Thursday for restaurant workers to unionize, and many restaurateurs are already worried about what the ruling means for their businesses.

Success pours from Buffalo Wild Wings' beer program

The surprising element of success at Buffalo Wild Wings is not just the restaurant's wings, according to CEO Sally Smith in her BAR Keynote Speech at the National Restaurant Association's 2015 show in Chicago.

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.

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.

Turning social media likes into restaurant traffic

Offer customers something, like a discount or a recipe, in return for their like.

Looking back at some equipment highlights from the NRA Show '14

Henny Penny showcases its chef's touch operating system, which features a barcode scanner that can pull up recipes.

2014 Kitchen Innovation winners

More than 20 winners showcased energy-saving, time-saving equipment to help restaurant operators' bottom lines.

Steady optimism rises from the NRA Show floor

Most exhibitors agreed this year’s traffic provided better quality leads.

Plenty of new product launches expected at the National Restaurant Association Show

Mobile and digital continue to be top trends, as does integrated technology solutions.

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National Restaurant Association related topics and commentary on Pizza Marketplace.

NEWS