What topics generated the most heat during February's deep freeze?
While new offerings may put some grocery stores and c-stores in direct competition with fast casual brands, new partnerships also present new opportunities for fast casual brands to reach new audiences and new markets.
The fast casual segment continues to outperform other segments of the restaurant industry. But will it be able to keep up the pace?
Want a piece of millennials $1.7 trillion in spending power? Here are six ways you can grab it.
Thanks at least in part to its energy sector, it makes sense for North Dakota to be on the radar for restaurant developers.
The top stories in January centered on restaurants poised for breakout years through franchising and growth; the secrets to Starbucks' success and CEOs' takes on top trends for 2015.
Instead of exhausting yourself trying to change customer behavior, take the necessary steps to minimize the distractions cell phones can present.
POS kiosks can be essential tools in enabling customers to have a more pleasurable dining experience. But are there certain features restaurant owners and managers should examine when contemplating the addition of this technology?
Local marketing, local sourcing, mobile technologies and customer service initiatives are all expected to move to the front burner in the New Year.
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Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.
Starbucks surpassed Subway to become the No. 2 restaurant chain in U.S. sales with McDonald's coming in second, according to USA Today's article on Technomic's "2015 Top 500 Chain Report."
Technomic released results regarding the 500 largest restaurant chains in the United States, which found that the restaurants accelerated their cumulative sales to a 4 percent increase growth in 2014, totaling an estimated $274.4 billion.
LivingSocial has released its "Restaurants Trends & Insights for 2015" report, which found that 68 percent of restaurateurs have limited marketing budgets and 49 percent of respondents have difficulty tracking ROI of marketing investments as their most significant marketing challenges.
Chick-fil-A and Papa John's deliver the best customer experience in the fast food industry, according to the 2015 Temkin Experience Ratings.
The National Restaurant Association's Chief Economist Bruce Grindy revealed his thoughts on the latest employment trends in a statement: "Despite the challenging winter weather conditions in parts of the country, restaurants continued to add jobs at a robust pace in...
Technomic's New Consumer4Sight Group gathered data from 81,870 consumer foodservice occasions over one year to take a look at the 2015 landscape.
The National Restaurant Association's Chief Economist Bruce Grindy breaks down the latest employment trends.
Research and Markets has announced the addition of the "Fast-Food & Home-Delivery Outlets Market Report 2015" study to its inventory.
Louisville, Colorado-based customer intelligence solutions provider Market Force Information released the results on its latest study on consumer's favorite quick-service restaurant chains. The study includes four food categories: pizza, Mexican fare, chicken and sandwiches.
The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 102.7 in January, which represented the fourth consecutive month above the level of 102.
The National Pork Board in partnership with Crimson Hexagon analyzed more than 30 million Facebook, Instagram and Twitter food posts with Crimson Hexagon's ForSight Tool to discover what makes up an American meal.
Research and Markets has published the "Pizza Market in the U.S.: Foodservice and Retail, Second Edition" report.
Plant proteins, insects, algae, and synthetic biology sources may make up over 50 percent of the alternative protein market by 2054.
States whose restaurant workforces represent the largest proportions of their overall employment include Nevada, with 16 percent; Hawaii, with 14 percent and Florida, with 12 percent. Nationally, the percentage is at about 10 percent.
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To keep up with restaurant competition, retail pizza marketers are offering consumers more options aligning with health and wellness trends, according to the Pizza Market in the U.S.: Foodservice and Retail, 2nd Edition report, as fast casual "alters the fast food landscape."