- WHITE PAPERS
As a result of a somewhat dampened outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index declined in June for the second consecutive month.
While cheese prices have jumped about 10 cents since last week, wheat prices are still low.
Knowing what's in store for the trend and how to make it work for your brand is key to keeping up with consumer demand for local and organic menu items.
With a push from online ordering channels, customizable assembly line concepts, where consumers build their own products, continue to explode in the fast casual and QSR space. They are driving change in decades-old methods of service.
From an Under Armour installation that tests athletic ability to a Warby Parker photo booth experience, interactive customer experience was the order of the day at the inaugural Interactive Customer Experience Summit, held June 28-30 at the Sofitel Chicago Water Tower.
With a handle on how your customers are reacting to the changing times, you’ll be able to tackle the gluten-free craze – wherever it may go – without issue.
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.
The CEOs of Groupon's Breadcrumb and PeachWorks discuss how their technology can help restaurants and retailers stay relevant.
Restaurants now have the ability to collect tons of data but don't know how to use it.
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.
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.
Logbook is a mobile task list and communication tool that can replace or enhance traditional paper systems.
The menu of one Washington D.C. Metro-area restaurant, Art and Soul, boasts some unusual items – Bowser Beer and a steak "good enough for a human."
ZenMango has released the 2015 Leaky Bucket, a study pinpointing specific, actionable steps brands can take to reduce their "leak." The 2015 study measures why customers won't return to a brand.
Buzz Score asks respondents, "If you've heard anything about the brand in the last two weeks, through advertising, news or word of mouth, was it positive or negative?"
Restaurants will remain the dominant channel in Turkey and Austria while the fastest-growing channel is expected to be travel for Turkey and the welfare and services sector in Austria.
Though sales comps were positive overall, performance varied across the U.S. based on how much it rained in different areas.
Reveal opens the proverbial kimono on a restaurant’s performance.
The challenge to operators is making the right decisions that will resonate with their consumers and be a good long-term fit for the brand.
Despite softer same-store sales and customer traffic levels in May, the National Restaurant Association’s Restaurant Performance Index showed positive growth.
Job growth within the restaurant industry was broad-based in the first half of 2015, with several of the major segments registering strong gains.
New research reveals big growth ahead.
Breakfast remains the industry’s fastest growing daypart, with Mintel expecting the market to grow by more than $10 billion in the next five years.
The study found that 35 percent of Americans go out for pizza and buy frozen pizza at the store every month.
EY has named Randy Gier its Entrepreneur Of The Year for the Southwest region.
The editors of Fast Casual are accepting nominations for The 2015 Fast Casual Top 25 Movers & Shakers through Aug. 3.
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.