Now trending: Why unique chicken wing flavors are hot

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While hot wings and barbecue flavors are some of the most popular flavors, fast casual brands, such as Wing Zone and Naked Chicken, are getting more creative.

FEATURES


ICXSummit15: From scavenger hunt to Skydeck, the highlight reel

From an Under Armour installation that tests athletic ability to a Warby Parker photo booth experience, interactive customer experience was the order of the day at the inaugural Interactive Customer Experience Summit, held June 28-30 at the Sofitel Chicago Water Tower.

NRA wrapped up: Interviews, highlights of the 2015 show

Although the NRA reported that more than 60,000 foodservice providers attended its show last month in Chicago, we knew thousands of others weren't able to make it. In this video, Cherryh Butler, senior editor of FastCasual.com, brings the show to those in the industry who weren't there.

Groupon, PeachWorks execs discuss how technology benefits operations

The CEOs of Groupon's Breadcrumb and PeachWorks discuss how their technology can help restaurants and retailers stay relevant.

5 tips for understanding consumer data

Restaurants now have the ability to collect tons of data but don't know how to use it.

Gluten-free: passing fad or permanent trend?

Is it time for your restaurant to go "gluten-free?" Though the trend "seems to be leveling out in the mainstream," it's more than just a passing fad.

Limited-service restaurants leading coffee market

Coffee-café segment sales hit $23.4 billion in 2014, up 7.5 percent from 2013, according to Technomic.

A look at NRA 2015

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

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."

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NEWS


Is dog food the next menu trend?

The menu of one Washington D.C. Metro-area restaurant, Art and Soul, boasts some unusual items – Bowser Beer and a steak "good enough for a human."

Food trumps price point in QSRs, fast casuals

ZenMango has released the 2015 Leaky Bucket, a study pinpointing specific, actionable steps brands can take to reduce their "leak." The 2015 study measures why customers won't return to a brand.

Subway, Chipotle generate most buzz in Q2

Buzz Score asks respondents, "If you've heard anything about the brand in the last two weeks, through advertising, news or word of mouth, was it positive or negative?"

Restaurant industry will dominate Turkey, Austria to 2019

Restaurants will remain the dominant channel in Turkey and Austria while the fastest-growing channel is expected to be travel for Turkey and the welfare and services sector in Austria.

Rain impacts June restaurant sales

Though sales comps were positive overall, performance varied across the U.S. based on how much it rained in different areas.

Technomic report delves into the 'what & why' of additive-free food

The challenge to operators is making the right decisions that will resonate with their consumers and be a good long-term fit for the brand.

Same-store sales increased for 15 consecutive months, NRA reports

Despite softer same-store sales and customer traffic levels in May, the National Restaurant Association’s Restaurant Performance Index showed positive growth.

Coffee, donut, ice cream shops leading employment gains

Job growth within the restaurant industry was broad-based in the first half of 2015, with several of the major segments registering strong gains.

Foodservice industry to hit $1.1T by 2022, report says

New research reveals big growth ahead.

Butterball releases turkey breakfast ideas in wake of growing restaurant trend

Breakfast remains the industry’s fastest growing daypart, with Mintel expecting the market to grow by more than $10 billion in the next five years.

Dickey's CEO named Southwest Region Entrepreneur Of The Year

EY has named Roland Dickey Jr., CEO of Dickey’s Barbecue Restaurants, as a recipient of the EY Entrepreneur Of The Year Award in the Southwest region.

Report: Sandwiches still rule menus, homes

Roughly 79 percent of all adults have eaten a sandwich in the past seven days, according to data published in the all-new Packaged Facts report, "Sandwiches: Market Trends and Opportunities."

Rave's Randy Gier named Southwest's Entrepreneur of the Year

EY has named Randy Gier its Entrepreneur Of The Year for the Southwest region.

Zaxby's partners with Buxton to drive growth

Buxton's customer analytics solutions will allow Zaxby's to base market planning and franchise development decisions on in-depth customer insights for each trade area.

Vote now: Who are fast casual’s most influential people?

The editors of Fast Casual are accepting nominations for The 2015 Fast Casual Top 25 Movers & Shakers through Aug. 3.

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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.