Quick-service wage protests snowball nationwide

A petition has been sent to major restaurant chains citing their combined $7.35B in profits last year.

Few restaurant concepts on Inc. Magazine's 'fastest growing' list

The top restaurant brand this year is Patxi's Pizza, No. 1215 overall and 24th in the food and beverage category.

Commentary: Pizzerias need customer feedback to earn market share

Corporate and franchisee teams should turn to social intelligence to examine their brand reputation and operational performance by location.

Menu labeling and the fight against obesity

How can diners make responsible, healthy choices when they don't have the information they need?

Millennials want brands to be 'useful,' 'disruptive'

It's not enough to just have functional and emotional products anymore; consumers want to participate.

An obesity solution

In Europe, a commission has set a goal to make pizza healthier.

Expert panelists: Service trumps product, price and promotion

In a faster-paced, mobile, customer-dominated, global economy, service and experience become priorities.

The future of the food industry is closer than ever

Food production technologies are emerging to keep up with overpopulation and climate change concerns.

Up? Down? Flat? What's really happening to restaurant visits?

In a confusing picture, it seems that restaurant operators are feeling upbeat, but overall, the number of away-from-home eating occasions are slipping a bit.

Restaurant workers plan wage protests in seven cities

Thousands of minimum-wage employees, most of them in the limited-service restaurant industry, are planning to walk off their jobs next week in what is being called "an unprecedented wave of strikes." The organized strike is planned for July 29 in...

The hourglass consumer

As the middle class is squeezed, those operators that serve them will find their customer counts slipping.

Gluten-free taste 'puzzle' has been solved

Gluten-free adoption had to jump the availability and affordability hurdles, and most recently figured out flavor.

NFC technology will put the 'fast' back in 'fast food' (Commentary)

NFC adoption will accelerate in the restaurant industry in the form of payments, loyalty programs, customer reviews and more.

Are restaurant marketers ignoring Gen X?

Strategies have been geared toward the Boomers and the Millennials, but what about those of us in the middle?

Commentary: 4 tips for designing seasonal menus

Restaurants must feature menus that display what Mother Nature has to offer all year long.

'Fancy' dining offers clues about next big menu trends (Commentary)

Will grains, seeds and kale pops show up on chain menus? Possibly.

Starbucks and King County Menu Labeling study food for thought: Consumers who opt for low-calorie items spend the same

The menu label study showed a 6 percent overall decrease in calories per transaction, but profits did not decrease.

Restaurants without cashiers: The Golden Gate effect

When the Golden Gate Bridge added technology-enabled toll transactions in March 2013, it was certainly an end to an era of toll takers, tollbooth and drivers' expectations. Yet, the move from full-serve to self-serve ushered in new opportunities.

The pizza segment's menu trends of 2013 (so far)

Fast casual concepts lead the emergence of individual, customizable pizzas.

Report: Limited-service restaurants fighting harder for customers

According to a new report from the National Restaurant Association, concepts are adding off-peak hours, off-premise business and retail options as differentiators.

Showing (101 - 120) of 389


 

TRENDING

 

WHITE PAPERS