Trends / Statistics Blogs

Restaurants without cashiers: The Golden Gate effect

by Noah Glass — CEO, Olo

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…

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An era of breadwinner moms

by Ed Zimmerman — President, pizza.com

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

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Google adds nutritional data search function

by Betsy Craig — pres, menutrinfo.com

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

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Attackers vs. defenders

by Ed Zimmerman — President, pizza.com

Boldness counts when going after your competition's business.

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Pizza representin' on Fast Casual Top 100

by Cherryh Cansler — Editor, FastCasual.com

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…

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The new reality of a world dairy market

by Ed Zimmerman — President, pizza.com

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

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The problem with marketing to social media 'influencers'

by Nate Riggs — CEO / Owner, NR Media Group

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…

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

by Alicia Kelso — Editor, QSRWeb.com

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.

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Can innovation ever hurt your business?

by Darrel Suderman — President, Food Technical Consulting

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

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Are Millennials to blame for potential chicken wing shortage?

by Jeff Fromm — Executive Vice President, Barkley

This demographic likes to create their own dining experience and share it alongside friends or family.

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Take a bold step forward in 2013 by kick starting new product innovation

by Darrel Suderman — President, Food Technical Consulting

Internal dissent is to be expected because food innovation is change, and many people resist change.

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The return of factory life and pizza

by Ed Zimmerman — President, pizza.com

The return of jobs to America means restaurant sales should go up; take advantage of the pendulum's swing.

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35 Top Restaurant Apps [Infographic]

by Alicia Kelso — Editor, QSRWeb.com

A look at where restaurant consumers are located in the mobile space.

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Food innovation can be glamorous and messy, but don't let that stop you!

by Darrel Suderman — President, Food Technical Consulting

Time and time again, a great innovative idea is shelved, only to be resurrected years later as a successful new product.

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Foodservice learning from the Fancy Food Show

by Ed Zimmerman — President, pizza.com

Gluten-free remains a hot trend, while others are just now emerging, such as coconut flavor and salty/sweet combos.

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Facebook's Graph finds restaurant Likes but falls short of authentic endorsements

by Jitendra Gupta — Mobile CRM Director, Punchh

Facebook CEO Mark Zuckerberg recently announced the company was refining its search feature dubbed Graph, a tool it heralded as particularly good for finding…

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Vending machine micromarket hot trend: QSR branded products?

by Darrel Suderman — President, Food Technical Consulting

Micromarkets can provide benefits such as accessibility, flexibility and profitability for brands willing to adopt them.

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What is the role of fanatical, cult-like menu items in QSR segment?

by Darrel Suderman — President, Food Technical Consulting

Cult-like food products drive brand value as the enormous consumer base recognizes and assigns value to the new product developed by a particular company.

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Health and wellness consumer disconnects and navigation strategy

by Suzy Badaracco — President, Culinary Tides Inc

Flavor and cuisine trends should then be overlapped with consumer and health trends to create a comprehensive strategy.

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Red food - Blue food

by Ed Zimmerman — President, pizza.com

Is expressing politics worth risking customers?

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