Marco's COO predicts real estate pressure, higher prices for restaurants this year

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?

How one independent pizzeria survived growing pains

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.

Building genuine customer engagement in an Instagram world

Instead of exhausting yourself trying to change customer behavior, take the necessary steps to minimize the distractions cell phones can present.

How to manage rising food costs

Look into markets that sell seconds or items that are discounted because of overruns.

Independent pizzerias leverage local ingredients, marketing to compete with big chains

For independent operators, it's important to understand futures and have a good relationship with distributors and manufacturers to best manage food costs.

What to consider when implementing a restaurant kiosk

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.

Executive round table: Pizza industry leaders make their 2015 predictions

Themes for 2015 include customization, freshness and mobile ordering/payments.

Is your restaurant green?

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.

A 30-brand restaurant tour of Australia

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.

Restaurant industry hurdles expected to continue in 2015

On top of record-high commodities prices, labor inflation, technology costs and health care/menu labeling logistics, there is also intensified competition in foodservice.

Online cultural inclusiveness: Something for restaurant brands to think about

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.

The chefs have spoken: Menu trend predictions for 2015

After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.

Bringing millennials to your table

Millennials believe they simply don't have time to commit to a sit down 90-minute meal, so brands should deliver succinct experiences to help customers do more with limited time.

'Black Friday' a boon to restaurants, too

Mall-based restaurants can see a significant spike in sales around the holiday season, bolstered by high traffic volumes and consumers' desire for indulgence.

Startups prove the future of foodservice is bright

A handful of businessmen and women have come up with new concepts specifically to solve restaurant operators' biggest problems.

Social media expert: Restaurants need to get better at brand storytelling

The challenge is no longer having the biggest presence or most followers; now quality matters before activity.

Log onto the tech revolution or get left behind

Restaurants are opting for fully integrated digital menus, which speed up service, educate customers easily and tap into inventory and POS systems.

How to get millennials to stay committed to your brand

If you can provide an affordable, healthy, flavorful solution on a consistent basis, millennials are going to prefer your brand.

Healthy Dining VP offers tips for restaurants wanting to improve menu options

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

Having a loyalty app will help increase your bottom line

Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.

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