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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.
Most Americans now own a smartphone and are using them to shop and eat out.
Invasivor consumption is motivated by the desire to preserve native plant or animal species, and is tied to sustainability.
As Celiac Awareness Month approaches, one industry expert predicts the diet's growth will continue for the next few years.
A key finding of our first Millennial study was the mantra, "Useful is the new cool." In our follow up study, "Millennials as New Parents: The Rise of a New American Pragmatism," this mantra still applies, but with Millennial parents...
The younger demographic trusts word of mouth, but considers 'digital word of mouth' the same as a call from mom.
Top retail analyst Nikki Baird will explore rapidly advancing technology and consumer tolerance for being tracked.
Restaurants should work with chefs and suppliers to ensure healthier meals, and even include kids in focus groups.
As large pizza chains claim an advantage with high cheese prices, smaller concepts tout quality and experience.
The self-professed "mobile geek" co-founded Vibes before text messaging was even possible in the U.S.
The budget conscience consumer will demand luxury and "value" will be defined as the best quality for the money.
Trends indicate that consumers and food continue to move toward experimentation.
Droughts, livestock viruses and thinner herds are all affecting center-of-the-plate pricing.