The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.
On top of record-high commodities prices, labor inflation, technology costs and health care/menu labeling logistics, there is also intensified competition in foodservice.
Focusing on how diversity is presented on a company website provides an opportunity to reaffirm our industry’s commitment to reaching a multicultural workforce and customer base.
After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.
Millennials believe they simply don't have time to commit to a sit down 90-minute meal, so brands should deliver succinct experiences to help customers do more with limited time.
Mall-based restaurants can see a significant spike in sales around the holiday season, bolstered by high traffic volumes and consumers' desire for indulgence.
A handful of businessmen and women have come up with new concepts specifically to solve restaurant operators' biggest problems.
The challenge is no longer having the biggest presence or most followers; now quality matters before activity.
Restaurants are opting for fully integrated digital menus, which speed up service, educate customers easily and tap into inventory and POS systems.
If you can provide an affordable, healthy, flavorful solution on a consistent basis, millennials are going to prefer your brand.
There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.
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.
Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.
Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.
Restaurant patrons across age groups and political orientations support increasing the minimum wage and adjusting it annually for inflation.
Millennials are accustomed to technology and like a sensory experience – to touch and feel things – and kiosks give them that opportunity.
The trend is largely driven by millennials, who look at price value differently; they want it to be worth what they pay and they’re not willing to compromise on taste.
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 how well it sells.
Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.
Seth Priebatsch, LevelUp's Chief Ninja, prognosticates about the future of Apple's mobile payments platform as it applies to restaurant chains.