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.
What did we want to nosh on in 2014? Not gluten. And maybe we're getting sick of pumpkin spice, too.
As more and more of their contemporaries move into leadership roles, millennials are moving from the passenger side to the driver's seat.
The theme was clear in 2014, just as it's been for several years running: Fast casual restaurants are winning. Consumers are drawn to the segment's quality, ambiance and value.
The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.
After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.
A handful of businessmen and women have come up with new concepts specifically to solve restaurant operators' biggest problems.
Restaurants are opting for fully integrated digital menus, which speed up service, educate customers easily and tap into inventory and POS systems.
There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.
See More »
Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.
Fitch Ratings released its 2015 Outlook for the US Restaurant industry, predicting an improvement in sales trends, the easing of commodities pressures and growing cash flow. However, the potential for event risk will remain in the New Year, according to...
In 2004, one-third of survey respondents reported they ate several small meals throughout the day, while 10 years later, 39 percent of respondents indicate they do the same.
New research from Technomic's Financial Dashboard finds that the fast casual restaurant segment outperformed all others with nearly 8 percent growth in same-store sales during Q3 2014.
According to new research from The NPD Group, families with kids have made 1 billion fewer visits to US restaurants in the past six years. This consumer base represents 32 percent of US households and $83.7 billion of total restaurant...
FutureCast's ShareLikeBuy millennial marketing conference is set for Feb. 4 at the University of Kansas in Lawrence.
As restaurant brands increasingly jockey for more consumer visits, it's more important than ever for operators to keep a strong pulse on what their customers are looking for when they dine out. According to new research from The NPD Group,...
Thanx Inc. has released new data today showing that over the last several years restaurant revenue declined 22 to 45 percent during the post-Thanksgiving holiday period.
The Great Western Drought topped all food-related stories for American consumers in 2014. According to the Hunter Public Relations' 12th annual Food News Study, conducted in partnership with Libran Research & Consulting, the shrinking bee population and the war on...
New research from Technomic finds that most consumers want transparency from restaurant brands about their menu choices. Additionally, two in five consumers cite a rising concern over food additives.
With 288 deals and $95.2 billion raised, 2014 will end with record activity in the US IPO markets, according to the EY Global IPO Trends: 2014 Q4 report released this week. EY Global said 2013 revived the IPO market in...
New research from Food Genius finds a growing number of healthier menu options and more concepts touting a health-halo menu.
Some of the restaurant industry's hottest trends involve children's items, according to the NRA's 2015 What's Hot culinary forecast.
MAFSI representatives are forecasting growth of 4.1 percent for 2015 over 2014, inline with the growth forecast for GDP.
QSRweb, sister website of FastCasual and PizzaMarketplace, is preparing a new report about beverage trends for 2015 and is currently looking for restaurant operator perspectives on the topic. The report will assess current beverage trends in the restaurant industry, from...
See More »
A new report from The NPD Group, called "The Future of Eating: Who's Eating What in 2018?" shows that the consumption of fresh foods – fruits, vegetables, meat, poultry, fish and eggs – grew by 20 percent from 2003 to...