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Technomic released results regarding the 500 largest restaurant chains in the United States, which found that the restaurants accelerated their cumulative sales to a 4 percent increase growth in 2014, totaling an estimated $274.4 billion.
Technomic research recently predicted that the $680 billion restaurant industry will see three percent growth in 2015. What else can industry leaders expect in 2015?
Getting noticed is a challenge, you have to offer something truly great and differentiate yourself in several ways, says CEO of Louisville-based Loui Loui's.
Instead of exhausting yourself trying to change customer behavior, take the necessary steps to minimize the distractions cell phones can present.
Look into markets that sell seconds or items that are discounted because of overruns.
For independent operators, it's important to understand futures and have a good relationship with distributors and manufacturers to best manage food costs.
A majority -- 88 percent -- of restaurant patrons indicate a preference for self-service technology at their table, while 12 percent indicated a preference for a kiosk upon arrival.
Themes for 2015 include customization, freshness and mobile ordering/payments.
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.
LivingSocial has released its "Restaurants Trends & Insights for 2015" report, which found that 68 percent of restaurateurs have limited marketing budgets and 49 percent of respondents have difficulty tracking ROI of marketing investments as their most significant marketing challenges.
Chick-fil-A and Papa John's deliver the best customer experience in the fast food industry, according to the 2015 Temkin Experience Ratings.
The National Restaurant Association's Chief Economist Bruce Grindy revealed his thoughts on the latest employment trends in a statement: "Despite the challenging winter weather conditions in parts of the country, restaurants continued to add jobs at a robust pace in...
Technomic's New Consumer4Sight Group gathered data from 81,870 consumer foodservice occasions over one year to take a look at the 2015 landscape.
The National Restaurant Association's Chief Economist Bruce Grindy breaks down the latest employment trends.
Research and Markets has announced the addition of the "Fast-Food & Home-Delivery Outlets Market Report 2015" study to its inventory.
Louisville, Colorado-based customer intelligence solutions provider Market Force Information released the results on its latest study on consumer's favorite quick-service restaurant chains. The study includes four food categories: pizza, Mexican fare, chicken and sandwiches.
The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 102.7 in January, which represented the fourth consecutive month above the level of 102.
The National Pork Board in partnership with Crimson Hexagon analyzed more than 30 million Facebook, Instagram and Twitter food posts with Crimson Hexagon's ForSight Tool to discover what makes up an American meal.
Research and Markets has published the "Pizza Market in the U.S.: Foodservice and Retail, Second Edition" report.
Plant proteins, insects, algae, and synthetic biology sources may make up over 50 percent of the alternative protein market by 2054.
States whose restaurant workforces represent the largest proportions of their overall employment include Nevada, with 16 percent; Hawaii, with 14 percent and Florida, with 12 percent. Nationally, the percentage is at about 10 percent.
To keep up with restaurant competition, retail pizza marketers are offering consumers more options aligning with health and wellness trends, according to the Pizza Market in the U.S.: Foodservice and Retail, 2nd Edition report, as fast casual "alters the fast food landscape."
This release is the first for the accommodation and food services sector and covers Colorado and Hawaii.
Applied Predictive Technologies announced that in-store restaurant sales for January 2015 increased +7.4 percent year over year.
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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