Trends / Statistics Blogs
Stop that tweet! Millennials just like everyone else
by Tracy Aiello Henderson — publicist, Center Reach Communication
The younger demographic trusts word of mouth, but considers 'digital word of mouth' the same as a call from mom.
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Top (missing) food industry trends for 2014
by Suzy Badaracco — President, Culinary Tides Inc
The budget conscience consumer will demand luxury and "value" will be defined as the best quality for the money.
read nowTop food industry trends for 2014
by Suzy Badaracco — President, Culinary Tides Inc
Trends indicate that consumers and food continue to move toward experimentation.
read nowGluten-frees house of cards is beginning to fall
by Suzy Badaracco — President, Culinary Tides Inc
If you decide to enter the gluten-free market, prepare to downsize production as the trend downsizes.
read nowInspiring product development and innovation as recovery unfolds, part II
by Suzy Badaracco — President, Culinary Tides Inc
Consumers are seeking naturally healthy options, unprocessed items, but also convenience and clear benefit messaging.
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How mobile apps help restaurants drive profits
by Jess Taylor — CEO, Blue Rocket
For restaurants, mobile is changing the customer service model by enabling more discrete time optimization. Marketers need to evaluate how to adapt their…
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5 things your restaurants mobile app must include [infographic]
by Alicia Kelso — Editor, QSRWeb.com
Mobile innovations continue to grow at a staggering pace and to win the game, your brand's mobile app is going to need more than just a menu, nutritional…
read nowInspiring product development and innovation as recovery unfolds, part I
by Suzy Badaracco — President, Culinary Tides Inc
Consumers are cautiously moving toward recovery and are still demanding authenticity.
read nowIs the Dominos remodel mandate a response to fast casual? Kind of.
by Alicia Kelso — Editor, QSRWeb.com
Fast casual pizza isn't 'just competition for pizza' brands, but for all restaurants, particularly during lunch.
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What are benefits to restaurant job seekers?
by Jason Hamilton — VP of Marketing, Snagajob
The least important attribute in a position to job seekers is the brand name of the restaurant.
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Higher beef prices, mobile ordering on the menu for 2014
by Ed Zimmerman — President, pizza.com
Expect a moderate sales growth rate this year.
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Mobile ordering: Changing the Gold Standard
by Noah Glass — CEO, Olo
A recent study indicating that a 90-percent order accuracy rate is considered to be best in class when it comes to drive-thru operations surprised me…
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The pretzel bun male-only menu
by Darrel Suderman — President, Food Technical Consulting
A greater focus on male-driven products is an admission that salad sales have plateaued.
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Restaurant loyalty programs pay off in surprising ways
by Duessa Holscher — marketing, Granbury Restaurant Solutions
Increased customer data means more opportunities to promote your brand.
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Menu labeling and the fight against obesity
by Betsy Craig — pres, menutrinfo.com
How can diners make responsible, healthy choices when they don't have the information they need?
read nowAn obesity solution
by Ed Zimmerman — President, pizza.com
In Europe, a commission has set a goal to make pizza healthier.
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Up? Down? Flat? What's really happening to restaurant visits?
by Barry Klein — Marketing Directo, Go Roma
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.
read nowThe hourglass consumer
by Ed Zimmerman — President, pizza.com
As the middle class is squeezed, those operators that serve them will find their customer counts slipping.
read nowAre restaurant marketers ignoring Gen X?
by Alicia Kelso — Editor, QSRWeb.com
Strategies have been geared toward the Boomers and the Millennials, but what about those of us in the middle?
read nowStarbucks and King County Menu Labeling study food for thought: Consumers who opt for low-calorie items spend the same
by Betsy Craig — pres, menutrinfo.com
The menu label study showed a 6 percent overall decrease in calories per transaction, but profits did not decrease.
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