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The restaurant industry posted its eighth consecutive monthly increase and strongest volume ever in December, adding 43,600 jobs.
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.
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.
Quick-service, fast casual and pizza brands dominated top picks in the 2015 Best Restaurant Stock Pick Competition hosted by ICR.
Technomic's Chain Restaurants Consumers' Choice Awards identifies which brands consumers think are the best in service, atmosphere, offerings, healthy options and more.
In recognition of National Pizza Week, zpizza conducted a national survey of 242 U.S. residents asking the public to share their opinions about their pizza-eating habits and preferences.
The study details the opinions of nearly 5,100 Americans who currently work or formerly worked in the industry, as well as those who own or operate restaurants.
November marked the 21st consecutive month that the NRA's Restaurant Performance Index remained in positive territory.
Forty-three QSRs made Entrepreneur's Franchise 500 rankings for 2015, along with 40 fast casual and 14 pizza concepts.
Brian Sullivan, SVP of Culinary Innovation at California Pizza Kitchen, has released his top trends to watch for in 2015. They include: Flavored salt. Sullivan predicts salt infused with flavors such as citrus, Sriracha, Jack Daniels, coffee, chile and more, used for garnishes, cocktail rims and gifts. Fried eggs.
Technomic has revealed its inaugural market mapping of the United Kingdom, which includes market size and segmentation data, as well as expectations for the foodservice industry by segment for 2015. According to a news release, overall improvement in the marketplace...
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,...
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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