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One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.
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 Hut is aiming to have 15 to 20 Slice Bars open in the US by the end of this year.
The word 'fresh' is the most powerful driver of menus because it has a connotation that it is real food being served.
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.
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 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.
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.
Partnering with a delivery service frees up restaurant owners to focus on food and experience while still expanding their customer base.
Pizza shares, wheat, cheese on the rise
The increasing use of smartphones is changing the consumer landscape significantly, particularly for restaurant purchasing.
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.
Exceeding expectations on food taste is the best way to assure a great experience across generations.
Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.
Mazzio’s added a jalapeno stuffed crust pizza to its new menu platform.
Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.
Some pizza operators are committed to breakfast because it is a sales additive with few additions to fixed overhead costs.
Pierre Panos expects a ‘shakeout’ in the fast casual pizza subsegment.
Food quality now trumps location convenience for restaurant consumers.
Younger consumers are willing to pay extra for products from companies with positive social, environmental impacts.
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