- WHITE PAPERS
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.
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.
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.
Kids also want more healthful options from restaurants.
From using Google Glass for training, to cultivating a company culture without an office, Riggs looks at his favorite topics.
Pizza operators have everything they need to dive into the morning daypart, except eggs.
In addition to cost, choose a distributor based on their food safety record and customer service metrics, as well as their sanitation practices.
We see urban foraging characteristics in the food truck trend, as well as with consumers who seek out brands' secret menus.
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.
Brands’ innovation processes should be influenced directly by consumer feedback.
Most exhibitors agreed this year’s traffic provided better quality leads.
An online customer is more likely to re-order within 60 days than a walk-in customer, simply because the platform is more accessible.
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.
Carryout concepts are in step with consumers' time-pressed demands and startup costs are lower than traditional units.
Gas prices starting to fall after spring peak.
More QSRs and full-service restaurants are expected to realign their formats to compete more aggressively.
Of those planning to hire for the summer, 74 percent expect to have the positions filled by the end of May.