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.

An era of breadwinner moms

Are restaurateurs catering to the trend of men doing more of the household management duties?

Cuisine Solutions discusses sous-vide technique

Chef Bruno Bertin from Cuisine Solutions discusses the sous-vide cooking technique, which is making a comeback at many restaurants. The technique uses a vacuum pouch and water heat transfer to achieve consistent flavor and temperature.  

Survey explains why chains are increasing prices

SpenDifference's Brad Moore shares the results of the company's survey that polled restaurant chains about their price increases.

Using flavor to upgrade menus

On-trend flavors can entice customers to return.

Google adds nutritional data search function

Google's new nutritional-focused search function is a step toward the general public expecting to see this information everywhere.

Consumers driving the need for restaurants to adopt mobile solutions

Some experts predict mobile payments to reach critical mass in three to five years.

NoshList CEO: 'Mobile is about to change everything about restaurants'

Mobile is a growing channel that pushes promotions and specials, provides better service and offers payment options.

Attackers vs. defenders

Boldness counts when going after your competition's business.

Pizza representin' on Fast Casual Top 100

I was honored to announce the winners of the Fast Casual Top 100 Movers & Shakers this week at the FastCasual.com awards gala in Chicago, where most of the winning brands were represented by CEOs or other C-level executives. The...

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