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.
Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.
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.
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.
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.
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.