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The price for cheese increased by 6 cents, but wheat prices dropped 16 cents over the past week.
A recent panel at Networld Media Group's CONNECT Mobile Innovation Summit attempted to clarify today’s mobile payments market, which is becoming an increasingly difficult task when you consider the options available to merchants.
The price for cheese fell by nearly 5 cents, but gasoline has increased 8 cents over the past week.
Move over wine lovers, craft beers are now in vogue in fast casual and QSR restaurants.
Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”
Cheese prices were up again this week, while gas has fallen for 12 consecutive days.
While cheese prices have jumped about 10 cents since last week, wheat prices are still low.
Knowing what's in store for the trend and how to make it work for your brand is key to keeping up with consumer demand for local and organic menu items.
With a push from online ordering channels, customizable assembly line concepts, where consumers build their own products, continue to explode in the fast casual and QSR space. They are driving change in decades-old methods of service.
From an Under Armour installation that tests athletic ability to a Warby Parker photo booth experience, interactive customer experience was the order of the day at the inaugural Interactive Customer Experience Summit, held June 28-30 at the Sofitel Chicago Water Tower.
Consumers were spending on big items, thanks to increases in wages and salaries. The healthy economic trend is predicted to continue.
As summer winds down and students head back to school, the NRA is highlighting the restaurant industry’s role in providing job opportunities to millions of young people.
Applied Predictive Technologies (APT) announced that its Index of quick-service restaurant sales increased 5.3 percent nationwide in July 2015, compared to last July.
Don't miss an opportunity to hear from experts, retail and restaurant leaders on everything from mobile payment to technology innovation.
Survey reports that restaurants are relying on technology as a way to create revenue and improve efficiency.
An push to eat healthier is spurring more protein-based meat snacks consumption in past five years.
As a result of a somewhat dampened outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index declined in June for the second consecutive month.
Logbook is a mobile task list and communication tool that can replace or enhance traditional paper systems.
The menu of one Washington D.C. Metro-area restaurant, Art and Soul, boasts some unusual items – Bowser Beer and a steak "good enough for a human."
ZenMango has released the 2015 Leaky Bucket, a study pinpointing specific, actionable steps brands can take to reduce their "leak." The 2015 study measures why customers won't return to a brand.
Buzz Score asks respondents, "If you've heard anything about the brand in the last two weeks, through advertising, news or word of mouth, was it positive or negative?"
Restaurants will remain the dominant channel in Turkey and Austria while the fastest-growing channel is expected to be travel for Turkey and the welfare and services sector in Austria.
Though sales comps were positive overall, performance varied across the U.S. based on how much it rained in different areas.
Reveal opens the proverbial kimono on a restaurant’s performance.
The challenge to operators is making the right decisions that will resonate with their consumers and be a good long-term fit for the brand.
Research the latest restaurant industry trends and statistics. Understanding the trends driving the industry and how to leverage that knowledge for future growth will keep you ahead of your competition.