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Will NYC's ban on large sodas lead to more regulations against the restaurant industry?
Opportunities are available with healthier offerings, leaner proteins and breakfast varieties.
More than a quarter of new jobs 29.2 percent are in foodservice.
More than 70 percent of franchisees surveyed said they would recommend their brand to other candidates – a strong indicator of job satisfaction.
Sports and politics are dissected endlessly in the media, but it's my hunch that Americans spend significantly more time talking about food. Big games happen once a week and—thankfully—elections are far less frequent.
Big-margin soft drinks are good for operators' bottom lines.
Every company big or small takes a risk by making a statement that even remotely resembles something political.
Pizzerias are experiencing boost in beverage sales from localized brews.
A new report shows that one in five Americans don't know how they'll afford their next meal.
Trends such as ethnic cuisine, late-night ordering and meatless options expected to grow.
How the largest limited-service restaurants in the U.S. stack up on social networks.
Restaurant category dominated by concepts from fledgling fast casual segment.
Younger consumers prefer snacks, late-night options.
Recent findings from social media behavioral researchers show some shocking changes in how Americans use and consume social media.
Settings in demand during economic recovery include approachable, family friendly dining, vibrant, inspired, authentic and rustic.
A Q&A with OLO founder and CEO Noah Glass on the new digital customer and the technology driving their dining experiences.
During Q2 earnings call, CEO claimed Affordable Care Act would cause rise in pizza prices in order to protect shareholders.
Advances in technology help machines evolve from pretzel-filled office staples to fresh, quick pizza providers.
The guiding menu principle is always to sell fewer items at higher margins - which will allow you to spend more time on operations execution and customer interfaces.
Fast casuals have relied on menu price increases, while QSRs shift focus to value proposition.
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