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...

NRA Show '13: A handful of menu trends emerge

Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.

From the NRA Show floor: Optimism and investment

Mobile, digital signage solutions on trend as the technology pavilion continues to grow.

The new reality of a world dairy market

The years of low stable cheese cost are over; pizza operators need to accept this and price to account for permanently higher costs.

Is the honeymoon over for food trucks?

One expert predicts a slower rate of opening, but more innovation and higher quality cuisine based on consumer expectations.

Good news: Restaurant sales, unit growth, financing up

Total unit growth for the Top 100 restaurant chains was 1.8 percent in 2012, the highest since 2007.

The problem with marketing to social media 'influencers'

Everyone wants to be a social media influencer these days, right? Can you imagine how excited I was when received this email message from Klout and the brand marketing folks over at Spice Islands Trading Company? It's always nice to...

What every restaurant should know about going gluten-free [Infographic]

Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.

Can innovation ever hurt your business?

"Single dose" technology innovation has huge opportunities for application to the restaurant industry — and it will save costs.

Consumers rate Papa Murphy's as top overall restaurant chain

The take-and-bake pizza chain ranked high for check and payment handling, cleanliness, order accuracy, value, convenience and takeout attributes and more.

Has the pizza segment responded to demand for healthier options?

Launches during Q1 feature unique veggie toppings and 'health-halo' descriptors.

How to get your customers to avoid menu boredom

Offer suggestions to get customers to try something new, so they don't bring their business elsewhere.

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