New England Food Show's partnership with the NRA to begin in 2016

Beginning in 2016, the Massachusetts Restaurant Association's newly announced partnership with the National Restaurant Association for the New England Food Show will begin. The NEFS is the largest tradeshow of its kind in the Northeast, according to a news release.

FEATURES


Online ordering provides the holy grail of customer-level data

Even for brands in which digital ordering represents a small percentage, its search traffic and order traffic represents a meaningful sample size from which brands can glean valuable insights.

How to survive the protein craze

Cutting costs by creating limited time offers or new menu items that scale down the serving of animal protein could be interesting to test with consumers.

Wait time zero: The need for speed

Restaurant efficiency experts cite the 7-second rule; a 7-second reduction in customer wait times increases a chain’s market share by as much as 1 percent.

Consumers say one thing, do another when it comes to healthy choices

Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex flavor trends which can be difficult to unravel.

A thing for wings

From QSRs to sports bars, wings are on menus everywhere. Why?

How do you become the Uber of food?

When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.

5 Lessons Learned From Recent Retail Data Breaches [infographic]

Here are some hard lessons learned for retailers concerning data breaches.

Are Millennials really that hard to please?

Exceeding expectations on food taste is the best way to assure a great experience across generations.

Why is the speakeasy bar concept growing internationally but not in the US?

Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.

Holy jalapeno! How hot will menus get?

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

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NEWS


Craft beer growth outpacing broader breweries industry growth

Craft beers are growing, and seasonal offerings are big drivers of growth.

Dinova lists top network restaurants for corporate dining

Corporate dining preferences lean strongly toward fast casual concepts, according to Dinova.

Thinking small: Starbucks testing a 10-ounce Frappuccino

Starbucks is the latest restaurant to test the waters with smaller offerings for the budget and diet conscious customer.

More consumers seeking out restaurants for beverage offerings

Specialty beverages – from coffees to teas to craft beers – have been on an upswing in the restaurant industry for the past few years and more consumers are now seeking them out. According to new research from Technomic, 21...

Fro-yo, burgers, pizza concepts' growth indicate high demand

According to Inc. Magazine's annual list of privately-held companies, fast casuals are still setting the pace for the restaurant industry.

Gallup: Americans love restaurants

The restaurant industry is regarded as the top business sector in America according to results of the annual Gallup Work and Education poll.

Hospitality sector lists 500K-plus job openings for seventh consecutive month

Job openings in the hospitality sector topped 500,000 (583,000 job openings) for the seventh consecutive month in July, the first such occurrence since before the Great Recession. July also marked an increase of more than 100,000 job openings over what...

Fast casual restaurants claim greater share among Canadian limited-service chains

Fast casual sales growth outpaced outpaced QSR growth in a recent survey of the top 200 Canadian limited-service restaurants conducted by Technomic.

UK customers prefer quick-service to full-service restaurants

UK customers' satisfaction with restaurants has declined this year according to new research from the National Customer Satisfaction Index. The NCSI-UK shows that nearly every large restaurant chain shows deteriorating customer satisfaction, and for the first time, customers are more...

Webinar will explore why millennials are dining out less

Dan Santy, president of Santy Integrated, and Adam Pierno, director of Brand Strategy and Planning, will share their insights into how millennials decide what and where to eat during a webinar scheduled Sept. 23.

Millennials willing to pay more for better, more customizable food

The younger generation considers QSRs to be 'dollar food.'

Independent restaurants experience slowed traffic

The strength and marketing clout of major and small restaurant chains kept total restaurant industry traffic flat instead of declining in the April/May/June quarter, while visits to independent restaurants declined by 2 percent, according to new research from The NPD Group.

Restaurant Performance Index declines in July

The National Restaurant Association's Restaurant Performance Index (RPI) registered a modest decline in July.

Study reveals most employees see a future for themselves in restaurant industry

As the most extensive research of the restaurant sector workforce in decades, “Who Works in the U.S. Restaurant Industry,” details the opinions of nearly 5,100 Americans who currently work or formerly worked in the industry, as well as those who own or operate restaurants.

Technomic report highlights lunch daypart tips and trends

Considering that consumers regularly eat lunch away from home – a couple of days a week on average -- operators do well to try to snag a larger share of visits during this highly competitive daypart.

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Research the latest restaurant industry trends and statistics. Understanding the trends driving the industry and how to leverage that knowledge for future growth will keep you ahead of your competition.