Menu trends: Consumers want functionality from their food

.

The word 'fresh' is the most powerful driver of menus because it has a connotation that it is real food being served.

FEATURES


How to survive the protein craze

Cutting costs by creating limited time offers or new menu items that scale down the serving of animal protein could be interesting to test with consumers.

Wait time zero: The need for speed

Restaurant efficiency experts cite the 7-second rule; a 7-second reduction in customer wait times increases a chain’s market share by as much as 1 percent.

Consumers say one thing, do another when it comes to healthy choices

Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex flavor trends which can be difficult to unravel.

5 reasons restaurants should offer gift cards

Gift cards are a low-cost marketing tool that can help any size restaurant boost sales, order values and profit margins, and can deepen customer relationships.

Why investors are eating up food delivery services

Partnering with a delivery service frees up restaurant owners to focus on food and experience while still expanding their customer base.

Wheat, cheese prices jump as gas falls

Pizza shares, wheat, cheese on the rise

5 insights from mobile restaurant customers: The new shopper mindset

The increasing use of smartphones is changing the consumer landscape significantly, particularly for restaurant purchasing.

How do you become the Uber of food?

When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.

Are Millennials really that hard to please?

Exceeding expectations on food taste is the best way to assure a great experience across generations.

Why is the speakeasy bar concept growing internationally but not in the US?

Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.

See More »

NEWS


Fro-yo, burgers, pizza concepts' growth indicate high demand

According to Inc. Magazine's annual list of privately-held companies, fast casuals are still setting the pace for the restaurant industry.

Gallup: Americans love restaurants

The restaurant industry is regarded as the top business sector in America according to results of the annual Gallup Work and Education poll.

Hospitality sector lists 500K-plus job openings for seventh consecutive month

Job openings in the hospitality sector topped 500,000 (583,000 job openings) for the seventh consecutive month in July, the first such occurrence since before the Great Recession. July also marked an increase of more than 100,000 job openings over what...

Fast casual restaurants claim greater share among Canadian limited-service chains

Fast casual sales growth outpaced outpaced QSR growth in a recent survey of the top 200 Canadian limited-service restaurants conducted by Technomic.

UK customers prefer quick-service to full-service restaurants

UK customers' satisfaction with restaurants has declined this year according to new research from the National Customer Satisfaction Index. The NCSI-UK shows that nearly every large restaurant chain shows deteriorating customer satisfaction, and for the first time, customers are more...

Webinar will explore why millennials are dining out less

Dan Santy, president of Santy Integrated, and Adam Pierno, director of Brand Strategy and Planning, will share their insights into how millennials decide what and where to eat during a webinar scheduled Sept. 23.

Millennials willing to pay more for better, more customizable food

The younger generation considers QSRs to be 'dollar food.'

Independent restaurants experience slowed traffic

The strength and marketing clout of major and small restaurant chains kept total restaurant industry traffic flat instead of declining in the April/May/June quarter, while visits to independent restaurants declined by 2 percent, according to new research from The NPD Group.

QSR employees plan 150-city strike this week

Quick-service employees in more than 150 cities are planning on walking off their jobs this Thursday as part of their ongoing protest for a $15-an-hour minimum wage and the right to form a union. The strikes originally began in late...

Restaurant Performance Index declines in July

The National Restaurant Association's Restaurant Performance Index (RPI) registered a modest decline in July.

Study reveals most employees see a future for themselves in restaurant industry

As the most extensive research of the restaurant sector workforce in decades, “Who Works in the U.S. Restaurant Industry,” 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.

Technomic report highlights lunch daypart tips and trends

Considering that consumers regularly eat lunch away from home – a couple of days a week on average -- operators do well to try to snag a larger share of visits during this highly competitive daypart.

Snack foods making their way onto plates

U.S. consumers are eating traditional snack foods, particularly snacks with a perceived health benefit, in between and at meals, and this behavior will drive the growth of snack foods eaten at main meals over next five years, reports The NPD Group.

Taste trends: fermented flavors riding in on the heat wave

Consumers are developing a taste for fermented foods like kimchi, craft pickles and fish sauce, according to the newest Culinary Trend Tracking Series (CuTTS) from Packaged Facts.

Little Caesar's passes on Pizza Bowl

Little Caesar's announced the disbandment of its Pizza Bowl at Detroit's Ford Field.

See More »

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.