- WHITE PAPERS
Many in the foodservice industry are touting cricket flour as the next "super protein."
As restaurants race toward trends the Millennial generation embraces, enviromentally- and animal-friendly initiatives are picking up speed.
Today, forward-thinking restaurant operators are using modern video technology to measure virtually everything from shift readiness to inventory control.
An already contentious issue, organizations including the International Franchise Association, the Service Employees International Union and others drafted statements explaining how they think the wage campaign will impact the industry.
The restaurant of the future is here, with technological innovations that enable faster, more efficient and more profitable operations than ever.
Online ordering, and mobile ordering in particular, is no longer simply a nice add-on for consumers,it's an expectation.
It's a race to the top for both fast casuals and QSRs latching on to the potential digital ordering can offer.
With increasing support for and legalization of gay marriage among the majority of Americans, particularly millennials, it's worth considering how engaging in controversial issues like this one will impact your restaurant.
The trend of consumers embracing lean proteins is one that many restaurants are embracing in an effort to help offset the cost of beef, which increased 25 percent last year.
Technomic research recently predicted that the $680 billion restaurant industry will see three percent growth in 2015. What else can industry leaders expect in 2015?
Getting noticed is a challenge, you have to offer something truly great and differentiate yourself in several ways, says CEO of Louisville-based Loui Loui's.
Instead of exhausting yourself trying to change customer behavior, take the necessary steps to minimize the distractions cell phones can present.
Look into markets that sell seconds or items that are discounted because of overruns.
For independent operators, it's important to understand futures and have a good relationship with distributors and manufacturers to best manage food costs.
A majority -- 88 percent -- of restaurant patrons indicate a preference for self-service technology at their table, while 12 percent indicated a preference for a kiosk upon arrival.
Themes for 2015 include customization, freshness and mobile ordering/payments.
Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.
The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.
On top of record-high commodities prices, labor inflation, technology costs and health care/menu labeling logistics, there is also intensified competition in foodservice.
Focusing on how diversity is presented on a company website provides an opportunity to reaffirm our industry’s commitment to reaching a multicultural workforce and customer base.