- WHITE PAPERS
While bolstered consumer confidence is good news for restaurants, rising costs are perhaps their biggest challenge in today’s business landscape.
The price for cheese increased by 6 cents, but wheat prices dropped 16 cents over the past week.
A recent panel at Networld Media Group's CONNECT Mobile Innovation Summit attempted to clarify today’s mobile payments market, which is becoming an increasingly difficult task when you consider the options available to merchants.
The price for cheese fell by nearly 5 cents, but gasoline has increased 8 cents over the past week.
Move over wine lovers, craft beers are now in vogue in fast casual and QSR restaurants.
Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”
Cheese prices were up again this week, while gas has fallen for 12 consecutive days.
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.
Will marijuana soon be on your menu? Steve Fox, director of VS Strategies, counsel at Vicente Sederberg LLC, and panelist for the 2015 National Restaurant Association Show's "Marijuana on the Menu" session thinks so.
Many in the foodservice industry are touting cricket flour as the next "super protein."
As restaurants race toward trends the Millennial generation embraces, enviromentally- and animal-friendly initiatives are picking up speed.