Trends / Statistics Blogs
Thanksgiving and giving thanks
by Betsy Craig — pres, menutrinfo.com
An often overlooked trend in the restaurant industry is giving back.
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First impressions still count for new customers
by Janet Eden-Harris — CMO & SVP Strategy, Market Force
Food is still the biggest driver of a customer's first impression.
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Bacon: An indispensible ingredient in food innovation
by Darrel Suderman — President, Food Technical Consulting
Bacon appears to be one ingredient that the American consumer cannot do without. It's been around since the beginning of time, but never been applied to so…
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Whats the hottest segment of the restaurant industry? Fast casual. [Infographic]
by Valerie Killifer — Editor, FastCasual.com
Since the economic downturn, the fast casual segment has led the restaurant industry in both sales and unit growth. And it continues to outperform on both…
read nowA gluten-free pizza contest? Yes, it does exist
by Betsy Craig — pres, menutrinfo.com
Recently, I shared with you that I had the pleasure of attending the Florida Restaurant and Lodging show in Orlando last month. My time in Orlando was spent…
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Use organic, local wines to enhance your pizza offering
by Jennifer Wright — CFO, Ecovention, LLC
I took my first trip to California's Napa Valley this weekend. Given my love of wine and Napa Valley's reputation as one of the top American Viti-cultural…
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Clicks and cravings: How social media impacts food choices
by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc
There is no debate that social media and digital technologies have altered U.S. consumers' shopping behaviors and purchase decisions for foods and beverages.
read nowAre you delighting your customers?
by Janet Eden-Harris — CMO & SVP Strategy, Market Force
The growth in our industry is just mind-boggling when you think about it. According to the NRF, you and I now spend 49 cents of every food dollar on dining…
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Tableside POS is a game changer
by Nate DaPore — President and CEO, PeopleMatter
Higher sales, fewer servers, faster table turns, and happier, more loyal customers – Tableside Point-of-Sale offers all this and more. I foresee that it is…
read nowAre you serving flexitarians?
by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc
After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for…
read nowLeverage social media outlets for your new hires
by Nate DaPore — President and CEO, PeopleMatter
How did most of your applicants find you? Did they use a job board or did they walk in and ask one of your team members for an application? More and more…
read nowPizza Innovation: Small entrepreneurs and food trucks lead the way
by Darrel Suderman — President, Food Technical Consulting
Pizza cones, mobile wood-fired ovens are turning heads.
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Street food: Urban foraging
by Suzy Badaracco — President, Culinary Tides Inc
“Lilly, get over here – she just got that blue box from the garage, where are you?” Teddy yelled – she was always a bit bossy toward Lilly. And it wasn’t as if…
read nowHot gluten free mess of new products
by Betsy Craig — pres, menutrinfo.com
WestEx was a hot gluten-free mess of new products everywhere you turned.
read now10 popular gluten-free menu ideas
by Betsy Craig — pres, menutrinfo.com
For restaurateurs who have decided to offer any sort of gluten-free menu items, the path can be a rough one that will end up creating a win-win situation for…
read nowTiki, sangria, kombucha oh my!
by Suzy Badaracco — President, Culinary Tides Inc
Winter is to spring as the economic crisis is to the recovery. And thank goodness spring is finally here.
read nowGluten-free is not so free for restaurants
by Betsy Craig — pres, menutrinfo.com
In the beginning of March, I had the pleasure of attending a hospitality trade show for both hotels and restaurants in Ocean City, Maryland. It was an…
read nowHold the salt: 5 quick tips for serving low sodium menu items
by Betsy Craig — pres, menutrinfo.com
Cutting out the salt to make dishes healthier is no new concept; however, cooking without the salt can be a challenging and daunting task. That’s why we…
read nowBe allergy aware: A quick guide to the most common food allergies
by Betsy Craig — pres, menutrinfo.com
Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy.
read nowCreate low calorie dishes with these 12 tips
by Betsy Craig — pres, menutrinfo.com
As we continue into 2011 there seems to be a stronger theme of healthy eating. Is all the attention being stirred up by Michelle Obama’s “Let’s Move” campaign?
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