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Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.
The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.
On top of record-high commodities prices, labor inflation, technology costs and health care/menu labeling logistics, there is also intensified competition in foodservice.
Focusing on how diversity is presented on a company website provides an opportunity to reaffirm our industry’s commitment to reaching a multicultural workforce and customer base.
After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.
Millennials believe they simply don't have time to commit to a sit down 90-minute meal, so brands should deliver succinct experiences to help customers do more with limited time.
Mall-based restaurants can see a significant spike in sales around the holiday season, bolstered by high traffic volumes and consumers' desire for indulgence.
A handful of businessmen and women have come up with new concepts specifically to solve restaurant operators' biggest problems.
The challenge is no longer having the biggest presence or most followers; now quality matters before activity.
Restaurants are opting for fully integrated digital menus, which speed up service, educate customers easily and tap into inventory and POS systems.
Fitch Ratings released its 2015 Outlook for the US Restaurant industry, predicting an improvement in sales trends, the easing of commodities pressures and growing cash flow. However, the potential for event risk will remain in the New Year, according to...
In 2004, one-third of survey respondents reported they ate several small meals throughout the day, while 10 years later, 39 percent of respondents indicate they do the same.
New research from Technomic's Financial Dashboard finds that the fast casual restaurant segment outperformed all others with nearly 8 percent growth in same-store sales during Q3 2014.
According to new research from The NPD Group, families with kids have made 1 billion fewer visits to US restaurants in the past six years. This consumer base represents 32 percent of US households and $83.7 billion of total restaurant...
FutureCast's ShareLikeBuy millennial marketing conference is set for Feb. 4 at the University of Kansas in Lawrence.
Americans continue to choose pepperoni as their favorite pizza topping, but what may be surprising to some is that more consumers are basing their decisions on the crust. According to a new report from Dataessential, the crust has become a...
As restaurant brands increasingly jockey for more consumer visits, it's more important than ever for operators to keep a strong pulse on what their customers are looking for when they dine out. According to new research from The NPD Group,...
Thanx Inc. has released new data today showing that over the last several years restaurant revenue declined 22 to 45 percent during the post-Thanksgiving holiday period.
The Great Western Drought topped all food-related stories for American consumers in 2014. According to the Hunter Public Relations' 12th annual Food News Study, conducted in partnership with Libran Research & Consulting, the shrinking bee population and the war on...
New research from Technomic finds that most consumers want transparency from restaurant brands about their menu choices. Additionally, two in five consumers cite a rising concern over food additives.
With 288 deals and $95.2 billion raised, 2014 will end with record activity in the US IPO markets, according to the EY Global IPO Trends: 2014 Q4 report released this week. EY Global said 2013 revived the IPO market in...
New research from Food Genius finds a growing number of healthier menu options and more concepts touting a health-halo menu.
Some of the restaurant industry's hottest trends involve children's items, according to the NRA's 2015 What's Hot culinary forecast.
MAFSI representatives are forecasting growth of 4.1 percent for 2015 over 2014, inline with the growth forecast for GDP.
QSRweb, sister website of FastCasual and PizzaMarketplace, is preparing a new report about beverage trends for 2015 and is currently looking for restaurant operator perspectives on the topic. The report will assess current beverage trends in the restaurant industry, from...
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.
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