Proteins take menu, marketing spotlight despite historically high costs

The trend is largely driven by millennials, who look at price value differently; they want it to be worth what they pay and they’re not willing to compromise on taste.

In times of doubt, think outside the nutritional box

If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.

Prognostication: 2015 menu trends

Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.

Will Apple Pay be good, bad or neutral for the restaurant industry?

Seth Priebatsch, LevelUp's Chief Ninja, prognosticates about the future of Apple's mobile payments platform as it applies to restaurant chains.

Panera, Chipotle set sustainability standards by starting small, thinking big

The biggest opportunities to save come with packaging and waste initiatives.

Industry trends: Consumers will spend more for transparency, authenticity, safety

Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.

Fast-paced technology changes highlighted in annual Fast Casual State of the Industry report

Restaurant operators are paying their employees more now than they were last year.

Firehouse CEO: Restaurant industry dealing with unprecedented headwinds

Union activism, food costs, data breaches and minimum wage debates are just part of the 'external factors' facing restaurant operators.

Tiny stores make me happy: Tracking revenue per square foot

Leading restaurant brands are growing their top line with off-premise sales while shrinking real estate costs – resulting in better revenue per square foot and profitability.

How technology is personalizing the customer experience

The technology and food experience are now weighted equally in the eyes of the consumer, some experts say.

When it comes to wage protests, do hourly job seekers really care?

Job seekers ages 45-54 years old had the strongest opinion of the impact of wage protests.

Report: Restaurant mobile websites slow to load digital orders

If mobile websites included a click-to-order button that routed customers to a geolocation API, the brands' mobile experiences would be better suited to handle each query.

Experts share insights on millennial dining-out decisions

Shaped by user-centric devices and the Great Recession, value-conscious millennials are looking for great experiences that are friction-free.

Is grass-fed milk better for you than organic milk?

One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.

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.

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