Pizza, QSR and fast casual segments enjoying big gains

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While bolstered consumer confidence is good news for restaurants, rising costs are perhaps their biggest challenge in today’s business landscape.

FEATURES


Watch highlights from this year's CONNECT Mobile Innovation Summit

Couldn't make the CONNECT Mobile Innovation Summit? Catch the highlights with this video.

Craft brews go wild: Mint, melon, Asian flavors now trending

Move over wine lovers, craft beers are now in vogue in fast casual and QSR restaurants.

One CEO's view on how traditional pizza will weather the fast casual storm

Hungry Howie's CEO chatted about how the Detroit-based chain is competing with fast casual concepts by evolving and sticking to basic principles.

Does your menu reflect this year's top menu change?

Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”

Now trending: Why unique chicken wing flavors are hot

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.

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.

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NEWS


Economy on a healthy road as August comes to a close; good news for restaurants

Consumers were spending on big items, thanks to increases in wages and salaries. The healthy economic trend is predicted to continue.

NRA: Restaurants serving opportunity for America’s youth

As summer winds down and students head back to school, the NRA is highlighting the restaurant industry’s role in providing job opportunities to millions of young people.

July restaurant sales up; West Coast outperforming East Coast

Applied Predictive Technologies (APT) announced that its Index of quick-service restaurant sales increased 5.3 percent nationwide in July 2015, compared to last July.

Flavor, adventure, more healthful ingredients drive sandwich trends

Few foods reign as ubiquitously on restaurant menus in the U.S. as the almighty sandwich.

Jack in the Box, Qdoba report strong Q3

Jack in the Box and Qdoba reported a strong Q3.

There's still time to hit CONNECT 2015: An industry event not to miss

Don't miss an opportunity to hear from experts, retail and restaurant leaders on everything from mobile payment to technology innovation.

Survey: Restaurateurs believe technology generates increased revenue

Survey reports that restaurants are relying on technology as a way to create revenue and improve efficiency.

Consumers gobbling up meat snacks, beef seeing stiff competition

An push to eat healthier is spurring more protein-based meat snacks consumption in past five years.

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.

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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.