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How can diners make responsible, healthy choices when they don't have the information they need?
It's not enough to just have functional and emotional products anymore; consumers want to participate.
In Europe, a commission has set a goal to make pizza healthier.
In a faster-paced, mobile, customer-dominated, global economy, service and experience become priorities.
Food production technologies are emerging to keep up with overpopulation and climate change concerns.
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.
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...
As the middle class is squeezed, those operators that serve them will find their customer counts slipping.
Gluten-free adoption had to jump the availability and affordability hurdles, and most recently figured out flavor.
NFC adoption will accelerate in the restaurant industry in the form of payments, loyalty programs, customer reviews and more.
Strategies have been geared toward the Boomers and the Millennials, but what about those of us in the middle?
Restaurants must feature menus that display what Mother Nature has to offer all year long.
Will grains, seeds and kale pops show up on chain menus? Possibly.
The menu label study showed a 6 percent overall decrease in calories per transaction, but profits did not decrease.
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.
Fast casual concepts lead the emergence of individual, customizable pizzas.
According to a new report from the National Restaurant Association, concepts are adding off-peak hours, off-premise business and retail options as differentiators.
Are restaurateurs catering to the trend of men doing more of the household management duties?
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.
SpenDifference's Brad Moore shares the results of the company's survey that polled restaurant chains about their price increases.