A look at NRA 2015

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About 60,000 foodservice providers and operators met this week in Chicago for NRA 2015.

FEATURES


NRA: Menu trends beckon return to simpler times

For those of us who want to return to "the good old days," that time is here, at least in the world of restaurant trends, according to mega-trends analyst Nancy Kruse in her "Menus 2015: Turning Trends into Moneymakers" session at NRA 2015.

NRA: Is marijuana the next menu trend?

Will marijuana soon be on your menu? Steve Fox, director of VS Strategies, counsel at Vicente Sederberg LLC, and panelist for the 2015 National Restaurant Association Show's "Marijuana on the Menu" session thinks so.

Bugging out: Is cricket flour on your menu?

Many in the foodservice industry are touting cricket flour as the next "super protein."

Millennials blazing trends trail as franchisees

Millennials are crazy about fast casuals, healthy menu options and the independence restaurant technology affords, but are they a generation likely to be interested in owning a restaurant?

The 'Fight for 15': Workers and restaurants battle for minimum wage

An already contentious issue, organizations including the International Franchise Association, the Service Employees International Union and others drafted statements explaining how they think the wage campaign will impact the industry.

Back to the future: 6 innovative technologies saving restaurants money and changing the industry

The restaurant of the future is here, with technological innovations that enable faster, more efficient and more profitable operations than ever.

Why digital ordering is a 'must have' for your restaurant

It's a race to the top for both fast casuals and QSRs latching on to the potential digital ordering can offer.

This gay-marriage thing isn't going away: what your restaurant needs to consider when taking a stance

With increasing support for and legalization of gay marriage among the majority of Americans, particularly millennials, it's worth considering how engaging in controversial issues like this one will impact your restaurant.

Where’s the beef: Restaurants experimenting with lean proteins

The trend of consumers embracing lean proteins is one that many restaurants are embracing in an effort to help offset the cost of beef, which increased 25 percent last year.

We spent February talking about these five stories

What topics generated the most heat during February's deep freeze?

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NEWS


Concern over GMOs increasing, NPD study says

Over half of U.S. consumers express some level of concern about genetically-modified organisms, according to a report from The NPD Group.

Mediterranean cuisine growing in popularity, study says

Food Genius, a foodservice data provider, published a new monthly industry analytics presentation focused on Mediterranean cuisine.

Global foodservice sales increasing

New data from Market Research Company Euromonitor’s has found that global consumer foodservice value increased over 5.4 percent in 2014, with over USD $2.7 trillion dollars in sales

Grocery store sales surpassed by restaurants for the first time

Monthly sales at restaurants exceeded grocery store sales for the first time on record, the National Restaurant Association reported.

Technomic report: Consumers prefer turkey over chicken

Technomic released its "2015 Center of the Plate: Poultry Consumer Trend Report," which found that diners are increasingly looking for menu alternatives.

April restaurant sales up more than 3%, research says

Applied Predictive Technologies' index found an increase of 3.6 percent in restaurant sales for the same month, compared to April of last year.

Technomic paints portrait of future restaurant industry

According to "Food Industry Transformation: The Next Decade," a report from Technomic Inc., the developing disruptions in the food industry will change every aspect of the business, including sourcing processing, distribution, operations and marketing.

Strong April restaurant sales fuel optimism for Q2

The data show same-store sales growth of 1.9 percent in April, a 1.1 percent improvement from the previous month’s year-over-year growth rate.

5 consumers restaurants can’t afford to ignore

The influence of Hispanics, millennials, aging Baby Boomers, smaller households and consumers demanding fresh and non-processed foods are some of the top factors driving the shift in what and how consumers eat.

C-store pizza posing 'competitive threat' to QSRs, study says

C-stores' double-digit growth of pizza servings compared to flattening growth at QSRs is evidence of the segment's increasing focus on foodservice, and its competitive threat to traditional QSRs.

Changing menus prove new consumer attitudes

AEB emphasizes that restaurants must jump on the group's preferences for locally grown, sustainably raised and non-processed foods.

Fast casual dominates fastest-growing brands; Pieology cracks top 500, Technomic says

Technomic Inc. unveiled its Top 500 Chain Restaurant Report, which shows the fast casual sector increased collective annual sales by 12.8 percent to $30 billion in 2014.

Datassential releases appetizer trends report

Datassential released its Appetizers report, which includes a list of the top five "most loved" appetizers.

NRA releases Mother's Day dining stats

Mother's Day, the most popular holiday of the year for dining out, will bring nearly half of Americans to dine out, or order restaurant takeout or delivery, on May 10.

NRA reports positive performance for restaurant industry

The National Restaurant Association’s Restaurant Performance Index remained positive in March as a result of higher same-store sales and optimistic outlook for business conditions

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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.