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.

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.

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