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.

Here’s why the end is near for restaurant POS terminals

With the majority of consumers carrying web-enabled, location-aware devices and demanding self-service options, the days of POS terminals in restaurants may be numbered.

'Stealth health' menu approaches are on trend

Kids also want more healthful options from restaurants.

The top five Social Restaurant Podcasts

From using Google Glass for training, to cultivating a company culture without an office, Riggs looks at his favorite topics.

The breakfast wars

Pizza operators have everything they need to dive into the morning daypart, except eggs.

How to maximize your supply chain strategy

In addition to cost, choose a distributor based on their food safety record and customer service metrics, as well as their sanitation practices.

Who are today’s foragers and what do their behaviors signal?

We see urban foraging characteristics in the food truck trend, as well as with consumers who seek out brands' secret menus.

8 shocking smartphone and Internet stats

The meteoric growth in smartphone use, as presented by Kleiner Perkins Caufield & Byers Partner Mary Meeker, provides ample reason for operators to amp up their mobile presence.

Menu trends: 'Bland isn't acceptable anymore'

Brands’ innovation processes should be influenced directly by consumer feedback.

Steady optimism rises from the NRA Show floor

Most exhibitors agreed this year’s traffic provided better quality leads.

The top online ordering trends to help grow your restaurant

An online customer is more likely to re-order within 60 days than a walk-in customer, simply because the platform is more accessible.

The difference between ‘OK’ and ‘delightful’ restaurant experiences

Those who rate their experience a 5 out of 5 on satisfaction are eight times more likely to recommend the restaurant than those who rated it a 4 out of 5.

Convenience, customization behind the rise of take-and-bake concepts

Carryout concepts are in step with consumers' time-pressed demands and startup costs are lower than traditional units.

Wheat prices spike nearly 50 cents in a week

Gas prices starting to fall after spring peak.

Fast casual heats up restaurant industry with 11 percent growth

More QSRs and full-service restaurants are expected to realign their formats to compete more aggressively.

Summer hiring outlook 2014

Of those planning to hire for the summer, 74 percent expect to have the positions filled by the end of May.

Want to connect with customers? Think mobile first. [infographic]

Most Americans now own a smartphone and are using them to shop and eat out.

Invasion of the invasivors

Invasivor consumption is motivated by the desire to preserve native plant or animal species, and is tied to sustainability.

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