Trends / Statistics News & Media
Restaurant chains going green in response to consumer demand
by Alicia Kelso — Editor, QSRWeb.com
Green Restaurant Association CEO discusses growth in environmentally-friendly efforts throughout the past few years.
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Report: Soup and salad purchases increase
March 26, 2012
As consumers seek lighter, healthier and more affordable food choices, away-from-home soup and salad purchases are on the rise, according to market research…
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Pop-ups threaten food trucks
by Darrel Suderman — President, Food Technical Consulting
Pop-ups are morphing into a multipurpose tool, used to test concepts, market new brands, engage with a younger audience, or prove to landlords, lenders and…
read nowMintel: Local produce edging out organic in terms of consumer importance
March 21, 2012
According to the latest research data from Mintel, locally purchased fruits and vegetables by grocery stores and restaurants are now more important to…
read nowReport shows a jump in chain restaurant growth
March 20, 2012
The 500 largest U.S. restaurant chains registered a 3.4 percent annual sales increase in 2011, a sharp improvement over 1.8 percent the prior year, according…
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Pizza chains feed into March Madness
by Alicia Kelso — Editor, QSRWeb.com
Some operators also get creative with St. Patrick's Day.
read nowInnovations showcased at International Pizza Expo
March 15, 2012
The annual International Pizza Expo featured an estimated crowd of more than 10,000 attendees over the past two days.
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Is your restaurant stuck in a monkey trap?
by Nate DaPore — President and CEO, PeopleMatter
From switching out the décor to updating technology, restaurateurs must take chances to keep their business fresh.
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Papa John's cited for effective use of CEO in ad campaign
by Alicia Kelso — Editor, QSRWeb.com
Three-year study measures consumers' response to 'front men as spokesmen' strategies.
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Serving sizes lead label-readers astray, what will restaurant menus do?
by Betsy Craig — pres, menutrinfo.com
Healthy framing has the greatest influence with consumers who are most concerned about their diets, and restaurant operators should focus on portion sizes…
read nowMintel: 2012 restaurant economic prospects look positive
March 13, 2012
Interest in where food comes from, as well as changes in restaurant spending will both be driving the foodservice rollercoaster in 2012, according to market…
read nowMore consumers heading to restaurants for a snack
March 13, 2012
Consumers are snacking significantly more now than they were two years ago. Almost half (48 percent) of consumers polled say they're now snacking at least…
read nowTrendy "organic heirloom menu innovation"
by Darrel Suderman — President, Food Technical Consulting
Cultivate and grow your plants according to USDA organic certification guidelines to maximize the marketing and great taste appeal of these plants.
read nowRestaurant unit count drops in fall 2011
March 12, 2012
The total U.S. restaurant unit count dropped from 587,335 in Fall 2010 to 580,852 in Fall 2011, mostly due to independent restaurant closings. The data…
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Pizza segment makes up 9.5% of foodservice market
March 9, 2012
The away-from-home pizza segment represents $46 billion in retail sales per year across the United States, making up 9.5 percent of the U.S. commercial…
read nowNRA awards 18 Food and Beverage Product Innovations Awards
March 8, 2012
The National Restaurant Association has announced the recipients of the 2012 Food and Beverage Product Innovations Awards, which recognize consumable products…
read nowRestaurant operators report positive sales for 8th consecutive month
February 29, 2012
The outlook for the restaurant industry is positive for the coming months, as the National Restaurant Association's Restaurant Performance Index (RPI) remained…
read nowRestaurant beer sales rise nearly 10 percent in 2011
February 29, 2012
The Beer Institute released new data showing that the value of beer sales in restaurants rose more than 9 percent in 2011, totaling about $23.6 billion in…
read nowLive from New York
by Betsy Craig — pres, menutrinfo.com
The International Restaurant and Foodservice Show, set for the first weekend in March, will include a new Healthy Solutions Pavilion this year.
read now2012 Top 10 food trends include "heirloom foods"
by Darrel Suderman — President, Food Technical Consulting
Look for more restaurant concepts to embrace Neapolitan pizza, burgers topped with an egg, and Nordic cuisine.
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