CDC report shows decline in quick-service, pizza consumption

February 22, 2013

A new report from the Centers for Disease Control and Prevention concludes that Americans are eating less food from quick-service and pizza restaurants.

Experts warn of impending food price increases

by Alicia Kelso — Editor, QSRWeb.com

Effects of the 2012 summer drought and a possible sequester are expected to contribute to trend.

NAPICS '13: State of the pizza segment

by Alicia Kelso — Editor, QSRWeb.com

Although it's currently on the upswing, it is likely to take the restaurant industry until 2020 to reach pre-Recession growth levels.

Pizza takeout concepts drive loyalty with value, location and discounts

February 15, 2013

A new survey of restaurant customers in the U.S. identifies the top loyalty drivers for pizza takeout concepts as good value, convenient locations and low…

Celebrity chefs headline NRA Show's Culinary Showcase event

February 14, 2013

The National Restaurant Association announced that celebrity chefs from across the country — including Top Chef Masters winner Rick Bayless, Iron Chef's Cat…

Report: Restaurants that focus on customer loyalty will win in slow economy

February 12, 2013

With little to no growth forecasted for the restaurant industry in the next several years and consumer frugality being the "new norm," restaurants will need to…

Report: Fast casual, casual dining visits cutting into QSR traffic

February 12, 2013

According to a new report from Technomic, customer enthusiasm is up for the casual dining segment. This comes after a few years of a slowdown for the segment…

Emotional engagement is key to driving brand loyalty

February 11, 2013

Emotional engagement is the dominant driver of purchase decisions and brand loyalty now that promotions and discounting have reached saturation levels…

Study: Lower-calorie menu items increase traffic and sales

February 8, 2013

Restaurants that serve more lower-calorie options perform better financially, according to a new study by Hudson Institute. Throughout the past five years…

Online ordering company: Pizza orders up 300% for Super Bowl

February 7, 2013

Online ordering system provider ChowNow reported that it experienced a 300-percent jump in pizza orders during Super Bowl Sunday, Feb. 3. The trends were…

NRA: Restaurant job growth hit 17-year high in 2012

February 7, 2013

The restaurant industry added jobs at double the rate of the overall economy in 2012, and the National Restaurant Association expects this trend to continue in…

The return of factory life and pizza

by Ed Zimmerman — President, pizza.com

The return of jobs to America means restaurant sales should go up; take advantage of the pendulum's swing.

Responsive web design: Restaurants' No. 1 competitive advantage

Visitors want more from your mobile website. More than 50 percent of those surveyed said they feel annoyed when they visit a website that is not mobile…

Growth in pork demand necessitates supply chain discipline

February 6, 2013

Rabobank has published a new research report on the global pork industry which states that as a result of continuing high feed costs, the key success factor…

Report: Demographic shift influencing food trends

February 6, 2013

A new market research report jointly published by Packaged Facts and CCD Innovation shows how the growth in the Hispanic and Asian populations is causing a…

Create Your Own App platform available for restauants

February 6, 2013

As more customers use their mobile devices for information, directions, take-out orders and reservations, restaurants using mobile apps to engage with their…

35 Top Restaurant Apps [Infographic]

by Alicia Kelso — Editor, QSRWeb.com

A look at where restaurant consumers are located in the mobile space.

Infographic: Top Mobile Apps for Restaurant Consumers

A look at some of the most popular mobile apps consumers are using when dining out.

Restaurant traffic declines in December, but outlook is up

January 31, 2013

Due in large part to softer same-store sales and customer traffic levels, the National Restaurant Association's Restaurant Performance Index (RPI) declined in…

Food innovation can be glamorous and messy, but don't let that stop you!

by Darrel Suderman — President, Food Technical Consulting

Time and time again, a great innovative idea is shelved, only to be resurrected years later as a successful new product.