Trends / Statistics News & Media
Consumers want more vegetables on their menus
October 9, 2013
According to new research from Technomic, the total menu incidence of vegetables has increased by more than 11 percent in the past three years. Not only are…
read nowStudy: Middle market execs remain optimistic despite economic pressures
October 9, 2013
According to a new study from financial advisor CIT Group, middle market executives are expressing renewed optimism in their business prospects compared to a…
read nowReport: Desserts making a comeback
October 4, 2013
The definition of dessert is broadening to include snack options inbetween meals, a trend which has led to the increase in dessert consumption. According to…
read now
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…
read nowCalifornia pizzeria named Zagat's best in the U.S.
October 1, 2013
Michael's Pizzeria in Long Beach, Calif., has been named the "Best Pizzeria" in the U.S., according to Zagat. Michael's was also named Los Angeles' "Best…
read nowDespite higher sales, restaurant operators' optimism fading
October 1, 2013
Due to a softer outlook among restaurant operators for sales growth and the economy, the National Restaurant Association's Restaurant Performance Index…
read nowRetail prepared foods cannibalizing QSR lunch visits
September 27, 2013
Restaurants compete most heavily with retail stores for prepared food orders during the dinner and snacking dayparts, but the strongest visit growth for retail…
read nowStudy: Guests wait 23 minutes for a table at a busy restaurant
September 27, 2013
Restaurants have waitlists an average of 6.6 hours per week, with parties waiting 23 minutes on average for a table, according to data from a new study…
read nowStudy: Americans spend nearly $1,000 annually to lunch out
September 26, 2013
A new survey by Visa reveals that Americans dine out for lunch about twice a week, spending an average of $10 per outing, or $936 a year.
read nowCanadian restaurant sales jump 4.3 percent
September 26, 2013
The Top 200 Canadian restaurant chains accounted for $27.8 billion in sales in 2012, comprising about 60 percent of Canada's total restaurant sales, according…
read now
Minimum wage strikes doing little harm to pizza brands
by Alicia Kelso — Editor, QSRWeb.com
The minimum wage strikes permeating throughout the restaurant industry continue to grow, with employees in nearly 60 cities protesting right before Labor Day…
read nowForecast calls for big jump in seasonal hiring
September 23, 2013
According to the sixth-annual survey commissioned by Snagajob, more holiday seasonal jobs should be available this year compared to last year.
read nowConsumers rank most-trusted restaurant review sites
September 19, 2013
According to a new study from Maritz Research, one in four consumers believe the information available on restaurant ratings sites is unfair, and many have…
read nowFranchisee optimism dampened by regulations, healthcare costs
September 18, 2013
The International Franchise Association has released results from the 3rd Quarter Franchise Forecast for 2013 and Annual Franchise Business Leader Survey. They…
read nowPapa Murphy's ranks as top pizza brand among consumers
September 18, 2013
Empathica Inc., a provider of Customer Experience Management solutions, has released its pizza/pasta brand findings from the 2013 Quick Service Restaurant…
read nowLimited-service restaurants driving foodservice disposables growth
September 17, 2013
U.S. demand for foodservice disposables is expected to approach $20 billion in 2017, according to www.rnrmarketresearch.com. Growth will be driven by…
read nowRestaurant traffic slightly up in Q2
September 17, 2013
U.S. restaurant traffic increased by 1 percent in the second calendar quarter of 2013, compared to same quarter last year, while consumer spending, driven…
read now
Menu newsmakers include the chicken and the egg
by Alicia Kelso — Editor, QSRWeb.com
Vegetables will soon be treated with the same care and creativity as proteins.
read now
Millennials driving customized pizza concepts
by Alicia Kelso — Editor, QSRWeb.com
Freshness is the biggest driver of menu R&D, and the most important.
read nowNorth Carolina pizzeria named a top 25 kid-friendly restaurant
September 12, 2013
Restaurant.com has released its list of the Top 25 Kid-Friendly Restaurants in the U.S.
read nowSubscribe
Get the latest news and resources from Pizza Marketplace.
Recent Posts
