5 insights from mobile restaurant customers: The new shopper mindset

The increasing use of smartphones is changing the consumer landscape significantly, particularly for restaurant purchasing.

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.

Younger consumers prioritize speed of service and technology

July 25, 2014

Generation Z, Millennials, Generation X and Baby Boomers total about 74 percent of the U.S. population, and make up a majority of foodservice consumers.

More consumers opting for takeout meals over hotel room service

July 23, 2014

Recent data from PFK Hospitality Research shows that hotel room service revenues fell 9.5 percent from 2007 to 2012, with some hotels discontinuing operations…

U.S. restaurant traffic remains stagnant with no tailwind in sight

July 23, 2014

U.S. consumers made approximately 61 billion visits to restaurants in the year ending May 2014, which is a stagnant number and remains below pre-Recession…

Are Millennials really that hard to please?

Exceeding expectations on food taste is the best way to assure a great experience across generations.

Why 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.

Multiunit franchisee growth outpacing restaurant industry growth

July 16, 2014

According to new data from the Restaurant Finance Monitor’s annual "Monitor 200" ranking, the 200 largest restaurant franchisees in the country saw their total…

Kronos outlines three trends transforming workforce management

July 16, 2014

Kronos Incorporated recently hosted an event with retail and hospitality executives, including those from Starbucks, Dick’s Sporting Goods, Forever 21 and…

How one concept is leveraging the demand for more heat

by Alicia Kelso — Editor, QSRWeb.com

Mazzio’s added a jalapeno stuffed crust pizza to its new menu platform.

Holy jalapeno! How hot will menus get?

by Alicia Kelso — Editor, QSRWeb.com

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

Without weather to blame, restaurant industry's Q2 results 'lackluster'

July 15, 2014

The Restaurant Industry Snapshot for Q2, released this week by Black Box Intelligence and People Report, reports a 0.3-percent growth in same-store sales…

Ethnic cuisine expected to play a larger role in next five years

July 14, 2014

New research from IBISWorld takes a look at some of the trends emerging in the foodservice industry, and suggests where operators must adapt. According to the…

Consumers showing less concern about sodium intake

July 14, 2014

New research from The NPD Group finds that U.S. consumers are less concerned about their sodium intake than they were a few years ago. This data comes as the…

Can the pizza segment be a contender in the 'breakfast wars?'

by Holly Freeland — Freelance Journalist, Pizzamarketplace.com

Some pizza operators are committed to breakfast because it is a sales additive with few additions to fixed overhead costs.

Chicago Mayor pushes for $13 minimum wage

July 10, 2014

Earlier this week, a task force appointed by Chicago Mayor Rahm Emanuel released a recommendation that the city’s minimum wage be raised to $13 an hour by the…

Papa John’s franchisee: Trying to be everything to everyone is a bad strategy

by Alicia Kelso — Editor, QSRWeb.com

Pierre Panos expects a ‘shakeout’ in the fast casual pizza subsegment.

C-store traffic gets a lift from foodservice offerings

July 7, 2014

Adding even more pressure to the increasingly competitive restaurant industry, convenience stores are getting a bump from consumers seeking out foodservice…

Restaurant industry adds 173K in first six months of 2014

July 7, 2014

Last week’s jobs report from the Bureau of Labor Statistics showed the national economy adding a net 288,000 jobs in June on a seasonally-adjusted basis. This…

Foodservice trends: What is the next Sriracha?

July 3, 2014

Technomic has identified trends emerging for the second half of 2014, including hot peppers and sauces beyond Sriracha, barbecue flavors in QSR handhelds, and…