Online ordering provides the holy grail of customer-level data

Even for brands in which digital ordering represents a small percentage, its search traffic and order traffic represents a meaningful sample size from which brands can glean valuable insights.

Pizza concepts capitalizing on by-the-slice demand, economics

Pizza Hut is aiming to have 15 to 20 Slice Bars open in the US by the end of this year.

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.

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.

How one concept is leveraging the demand for more heat

Mazzio’s added a jalapeno stuffed crust pizza to its new menu platform.

Holy jalapeno! How hot will menus get?

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

Can the pizza segment be a contender in the 'breakfast wars?'

Some pizza operators are committed to breakfast because it is a sales additive with few additions to fixed overhead costs.

Papa John’s franchisee: Trying to be everything to everyone is a bad strategy

Pierre Panos expects a ‘shakeout’ in the fast casual pizza subsegment.

Consumer Reports: Low chain restaurant scores should be a ‘wake-up call’

Food quality now trumps location convenience for restaurant consumers.

Millennials want more than brand familiarity

Younger consumers are willing to pay extra for products from companies with positive social, environmental impacts.

5 ways to ramp up your restaurant's customer service

Customers are now much more likely to make a comment about your business via social media where they can either gloat or vent their frustrations to an audience, so enable them.

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