Trends / Statistics Blogs
Having a loyalty app will help increase your bottom line
by Bob Leonard — CEO, iMobile3
Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.
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In times of doubt, think outside the nutritional box
by Betsy Craig — pres, menutrinfo.com
If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see…
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Fast-paced technology changes highlighted in annual Fast Casual State of the Industry report
by Alicia Kelso — Editor, QSRWeb.com
Restaurant operators are paying their employees more now than they were last year.
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Tiny stores make me happy: Tracking revenue per square foot
by Noah Glass — CEO, Olo
Leading restaurant brands are growing their top line with off-premise sales while shrinking real estate costs – resulting in better revenue per square foot and…
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When it comes to wage protests, do hourly job seekers really care?
by Jason Hamilton — VP of Marketing, Snagajob
Job seekers ages 45-54 years old had the strongest opinion of the impact of wage protests.
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Is grass-fed milk better for you than organic milk?
by Darrel Suderman — President, Food Technical Consulting
One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.
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Online ordering provides the holy grail of customer-level data
by Noah Glass — CEO, Olo
Even for brands in which digital ordering represents a small percentage, its search traffic and order traffic represents a meaningful sample size from which…
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Wait time zero: The need for speed
by Noah Glass — CEO, Olo
Restaurant efficiency experts cite the 7-second rule; a 7-second reduction in customer wait times increases a chain’s market share by as much as 1 percent.
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Consumers say one thing, do another when it comes to healthy choices
by Suzy Badaracco — President, Culinary Tides Inc
Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex…
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How do you become the Uber of food?
by Ed Zimmerman — President, pizza.com
When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.
read nowWhy is the speakeasy bar concept growing internationally but not in the US?
by Darrel Suderman — President, Food Technical Consulting
Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.
read nowMillennials want more than brand familiarity
by Ed Zimmerman — President, pizza.com
Younger consumers are willing to pay extra for products from companies with positive social, environmental impacts.
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Here’s why the end is near for restaurant POS terminals
by Noah Glass — CEO, Olo
With the majority of consumers carrying web-enabled, location-aware devices and demanding self-service options, the days of POS terminals in restaurants may be…
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The top five Social Restaurant Podcasts
by Nate Riggs — CEO / Owner, NR Media Group
From using Google Glass for training, to cultivating a company culture without an office, Riggs looks at his favorite topics.
read nowThe breakfast wars
by Ed Zimmerman — President, pizza.com
Pizza operators have everything they need to dive into the morning daypart, except eggs.
read nowWho are today’s foragers and what do their behaviors signal?
by Suzy Badaracco — President, Culinary Tides Inc
We see urban foraging characteristics in the food truck trend, as well as with consumers who seek out brands' secret menus.
read nowSummer hiring outlook 2014
by Jason Hamilton — VP of Marketing, Snagajob
Of those planning to hire for the summer, 74 percent expect to have the positions filled by the end of May.
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Want to connect with customers? Think mobile first. [infographic]
by James Bickers — Editor, Networld Alliance
Most Americans now own a smartphone and are using them to shop and eat out.
read nowInvasion of the invasivors
by Suzy Badaracco — President, Culinary Tides Inc
Invasivor consumption is motivated by the desire to preserve native plant or animal species, and is tied to sustainability.
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Using technology to reach Millennials
by Jeff Fromm — Executive Vice President, Barkley
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…
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