Most pizza lovers are health-conscious female millennials

The study found that 35 percent of Americans go out for pizza and buy frozen pizza at the store every month.

FEATURES


NRA wrapped up: Interviews, highlights of the 2015 show

Although the NRA reported that more than 60,000 foodservice providers attended its show last month in Chicago, we knew thousands of others weren't able to make it. In this video, Cherryh Butler, senior editor of FastCasual.com, brings the show to those in the industry who weren't there.

Groupon, PeachWorks execs discuss how technology benefits operations

The CEOs of Groupon's Breadcrumb and PeachWorks discuss how their technology can help restaurants and retailers stay relevant.

5 tips for understanding consumer data

Restaurants now have the ability to collect tons of data but don't know how to use it.

Gluten-free: passing fad or permanent trend?

Is it time for your restaurant to go "gluten-free?" Though the trend "seems to be leveling out in the mainstream," it's more than just a passing fad.

NRA: Menu trends beckon return to simpler times

For those of us who want to return to "the good old days," that time is here, at least in the world of restaurant trends, according to mega-trends analyst Nancy Kruse in her "Menus 2015: Turning Trends into Moneymakers" session at NRA 2015.

NRA: Is marijuana the next menu trend?

Will marijuana soon be on your menu? Steve Fox, director of VS Strategies, counsel at Vicente Sederberg LLC, and panelist for the 2015 National Restaurant Association Show's "Marijuana on the Menu" session thinks so.

Bugging out: Is cricket flour on your menu?

Many in the foodservice industry are touting cricket flour as the next "super protein."

Food revolution: 5 eco-friendly trends radically transforming foodservice

As restaurants race toward trends the Millennial generation embraces, enviromentally- and animal-friendly initiatives are picking up speed.

Extraordinary measures: The top four areas restaurants should measure for success

Today, forward-thinking restaurant operators are using modern video technology to measure virtually everything from shift readiness to inventory control.

The 'Fight for 15': Workers and restaurants battle for minimum wage

An already contentious issue, organizations including the International Franchise Association, the Service Employees International Union and others drafted statements explaining how they think the wage campaign will impact the industry.

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NEWS


Rave's Randy Gier named Southwest's Entrepreneur of the Year

EY has named Randy Gier its Entrepreneur Of The Year for the Southwest region.

Vote now: Who are fast casual’s most influential people?

The editors of Fast Casual are accepting nominations for The 2015 Fast Casual Top 25 Movers & Shakers through Aug. 3.

O say does that star-spangled banner yet... pay: Patriotism pays off for Iconic brands

Values are a way consumers define what they expect from a brand. Meet or exceed those expectations and you have a differentiated brand, engaged customers and increased sales.

QSR outperforming FSR sales, report says

QSR sales increased 5.2-percent on the index, while full-service FSR sales increased 1.4 percent.

Technomic: Build-your-own concepts fueling fast casual growth

Customization, personalized menu items and staff engagement drive rapid sales expansion for fast casual restaurant brands.

Coffee driving restaurant domination in UK, report says

The report includes an analysis of market size outlets and transactions in the U.K. and key players in the U.K. foodservice market.

Registration open: 'When Seconds Count - Ensuring Retail Business Continuity'

RetailCustomerExperience.com is joining forces with Sierra Wireless to offer a free webinar, “When Seconds Count - Ensuring Retail Business Continuity."

5 pizza trends to optimize operations

Tyson Food Service has identified five trends in the pizza industry to drive successful operations.

Millennials eat more veggies than other age groups

A survey found that 84 percent of Americans aren’t eating the USDA recommended daily minimum of four vegetable servings and nearly half have no explanation as to why.

QSRs, fast casuals among top-performing segments in 2014

The fastest-growing brands over the past 25 years aren't those with double-digit, same-store sales growth year after year, but those with steady growth that consistently perform well, while minimizing losses and adapting to changes during down cycles.

Restaurants lead in Hispanic marketing spend

Among the top 500 advertisers, the Hispanic share of overall ad spend increased to 8.5 percent, indicating restaurant marketers understand the share of revenue the Latino consumer can generate.

Technomic:Technology still untapped opp for restaurants

Digital amenities, including online ordering and mobile payment, have gone from futuristic novelties to modern necessities for restaurant consumers.

Q1 same stores sales up 4% from 2014

Technomic tracked data from more than 100 national public and private chains with quarterly sales of more than $40 billion.

Escalon launches flavor trends newsletter

Escalon Premier Brands has launched a quarterly newsletter, Better Together, featuring articles with insight on flavor and ingredient trends.

NRA CEO Dawn Sweeney wins leadership award

The Trending Association Leaders list recognizes distinguished association chief executives who have driven extraordinary growth, innovation and missions at their organizations.

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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.