Google: I dislike my staff

by Nate DaPore — President and CEO, PeopleMatter

The second most likely reason your staff leaves is lack of respect or support from a supervisor.

Feeding kids healthier foods

Restaurants and the foodservice industry are making healthy strides when it comes to serving nutritional meals to children.

Report: Online marketing boosts restaurant visits

June 26, 2012

In the first quarter of 2012, 6 percent of restaurant visits (926 million visits) were influenced by online marketing, reports market research company The NPD…

Top trends listed from National Restaurant Association Show

June 25, 2012

The 93rd Annual National Restaurant Association Restaurant, Hotel-Motel Show and 5th annual International Wine, Spirits & Beer Event, held in May…

Retail vs. restaurant competition heats up

June 21, 2012

The daily mealtime competition between restaurants and retailers has become more intense in the past two years, as economic conditions have affected…

Food allergies hit more city kids

by Betsy Craig — pres, menutrinfo.com

Food allergies and special dining needs are rising, so it's important for restaurants to learn how to cater to this growing demographic.

Worry maps

by Suzy Badaracco — President, Culinary Tides Inc

Eighty percent mistakenly believe the gluten-free diet is either "more healthful" or a weight loss solution, instead of a medically-indicated diet for the auto…

Poll: Hourly employers optimistic about hiring outlook

June 14, 2012

While private employers added a disappointing 82,000 jobs in May, employers that are part of hourly employment network Snagajob, are "optimistic" when asked…

Commentary: Is the restaurant industry overusing 'innovation?'

by Darrel Suderman — President, Food Technical Consulting

The term 'innovation' has been called 'a chameleon-like word to hide the lack of substance.'

Commentary: NYC soda ban proposal will require a tough fight from restaurants

by Alicia Kelso — Editor, QSRWeb.com

Fifty-three percent of New Yorkers disagree with the proposal, while 42 percent praised the concept.

Mild winter lifts U.S. restaurant visits

June 6, 2012

Motivated by mild winter weather, consumers increased their visits to restaurants and other commercial foodservice outlets by 1 percent in the first quarter of…

Restaurants serve up a path to success — Part 1

by Nate DaPore — President and CEO, PeopleMatter

Have you taken a look at the 2012 Restaurant Industry Forecast? If you don't have a copy, you'll want to get one. If you have a copy and haven't read it…

Sandwich sales, segment on the rise

June 1, 2012

More consumers report purchasing sandwiches away from home today compared to just two years ago. According to market research firm Technomic, this increase is…

NRA's restaurant industry outlook remains positive

May 30, 2012

The outlook for the restaurant industry remained positive for the coming months, as the National Restaurant Association’s Restaurant Performance Index (RPI…

Majority of restaurateurs and chefs fail celiac test

May 25, 2012

Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, according to the National Foundation for Celiac Awareness (NFCA), a…

Report: Kids' meals purchases down 6 percent last year

May 22, 2012

Kids' meals with toys are no longer the draw they once were for the restaurant industry's youngest customers, according to The NPD Group, a market research…

Fast casual segment rises above competition

by Valerie Killifer — senior editor, NetWorld Alliance

A new study conducted by market research firm Technomic has found that sales at the top 150 fast casual chains grew 8.4 percent in 2011. In comparison, 201…

Study: American dining out habits changing

May 16, 2012

A recent study by Harris Interactive measured how much Americans are dining out to gauge whether or not economic recovery is occurring.

Blurring of the lines between QSR and Fast Casual

By Mindy Armstrong, Insights Manager, Food IQ 

Mobile: What your customers are using

by Alicia Kelso — Editor, QSRWeb.com

Panel discusses trends in the table and delivery service spaces as they apply to restaurant strategies.