Starbucks and King County Menu Labeling study food for thought: Consumers who opt for low-calorie items spend the same

by Betsy Craig — pres, menutrinfo.com

The menu label study showed a 6 percent overall decrease in calories per transaction, but profits did not decrease.

Survey: Restaurant salaries on the rise

July 9, 2013

Salaries for restaurant hourly and corporate positions are on the rise, according to the 2013 Corporate Compensation and Benefits survey conducted by People…

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…

FastCasual.com wants YOU

July 8, 2013

There's still time for restaurant operators to weigh in on industry trends and how they manage and operate their businesses. FastCasual.com is gathering data…

The pizza segment's menu trends of 2013 (so far)

by Alicia Kelso — Editor, QSRWeb.com

Fast casual concepts lead the emergence of individual, customizable pizzas.

Franchising sales, growth up 10 percent in 2012

July 1, 2013

Because of more available credit and numerous acquisition opportunities, the largest restaurant franchisees in the U.S. grew in size and scope in 2012…

Report: Global dairy prices 'exceptionally high'

July 1, 2013

Rabobank has published a new report on the global dairy industry, which includes a look at supply, demand, pricing and forecasting. In the report, published by…

Restaurant industry performance hits a 14-month high

June 28, 2013

Buoyed by stronger same-store sales and customer traffic levels, the National Restaurant Association's Restaurant Performance Index hit a 14-month high in May.

WFF gearing up for annual event

June 27, 2013

Women's Foodservice Forum will host its annual Executive Summit July 29-31 in Chicago. The gathering of restaurant and foodservice industry executives will…

Restaurant operators needed to weigh in on state of industry

June 25, 2013

FastCasual.com is gathering data for its annual Sate of the Industry report and is now calling fast casual restaurant operators to take a survey polling them…

NPD: Customers want fresh ingredients, choice

June 24, 2013

Consumers want fresh ingredients and choice when they visit restaurants, according to market research by The NPD Group, a global information company. Although…

Survey: Treating employees well outweighs philanthropy, sustainability efforts

June 21, 2013

According to Restaurant DemandTracker, a recent survey of restaurant customers in the U.S., treating employees well is more important than giving back to the…

American Pizza Community provides list of priorities to Capitol Hill

June 20, 2013

Members of The American Pizza Community were recently on Capitol Hill to meet with lawmakers for its second annual fly-in.

Domino's earns a 5-point customer satisfaction gain

June 18, 2013

An annual report released today by the American Customer Satisfaction Index (ACSI) covers customer satisfaction with full-service restaurants and quick-service…

U.S. Hispanics influencing more at-home lunch dining

June 18, 2013

Following a Hispanic cultural tradition, U.S. Hispanics have their largest meal of the day at lunch and consume more of these meals in the home than…

Report: Limited-service restaurants fighting harder for customers

by Alicia Kelso — Editor, QSRWeb.com

According to a new report from the National Restaurant Association, concepts are adding off-peak hours, off-premise business and retail options as…

China's restaurant traffic, ticket growth slows

June 12, 2013

Australia, Canada, and China rang in 2013 with an increase in foodservice consumer visits as other countries across the globe experienced weak traffic growth…

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?

Restaurants challenged with finding healthy-indulgent balance

June 11, 2013

Consumers' first line of defense in healthy consumption when they eat out is cutting an item out or cutting down on an order, which is not the best news for…

Cuisine Solutions discusses sous-vide technique

Chef Bruno Bertin from Cuisine Solutions discusses the sous-vide cooking technique, which is making a comeback at many restaurants. The technique uses a vacuum…