Top 5 2012 food innovation product predictions

A look at what might be the biggest 2012 food innovation trend opportunities.

Commentary: Five key secrets of social loyalty

For restaurant operators, 2011 was a better year than 2010. But with continuing unemployment in the U.S. and Europe, and slow economic growth forecasts for…

When is food service NOT a restaurant?

by Betsy Craig — pres, menutrinfo.com

If you own a place that sells prepared food for people to eat, you're in the restaurant business, right? Not necessarily.

Restaurants adapt to 'new normal' with efficiency, innovation

by Alicia Kelso — Editor, QSRWeb.com

Mergers and acquisitions market won't be as active in 2012.

Report: Soups and salads appearing more on menus

February 13, 2012

Away-from-home soup and salad purchases are on the rise, as consumers seek light, healthy and affordable fare, according to new research from Technomic.

NPD: Fast Casual only growth segment during down economy

by Valerie Killifer — Editor, FastCasual.com

According to The NPD Group, fast casual is the only restaurant segment continuing to grow throughout the current economic time, which has motivated chains in…

Report: Hispanic population growth influencing eating trends

February 7, 2012

The U.S. Census indicates that the Hispanic population is expected to grow 34 percent from 2010 to 2020. Foodservice market research company NPD Group has…

Get 'in' on the biggest trend In foodservice

by Nate DaPore — President and CEO, PeopleMatter

Healthy, affordable dining — for kids.

New Boloco lineup reflects flavors of India

February 1, 2012

The globally inspired menu at Boloco is giving consumers an inside look at the flavors of India with the launch of three new menu items: The Simple Curry and…

The top 10 (unmentioned) food industry trends

by Suzy Badaracco — President, Culinary Tides Inc

Adventure in food and flavor is back, comfort food is out.

Mississippi partners with Healthy Dining to launch nutrition program

January 31, 2012

The Mississippi Hospitality & Restaurant Association (MHRA) has unveiled an initiative called "Eat Healthy Mississippi" that aims to curb the state's…

Restaurant performance at highest level in six years

January 31, 2012

Fueled by solid same-store sales and traffic results and a bullish outlook among restaurant operators, the National Restaurant Association's Restaurant…

Einstein Bros. tests kettle-style bagels in Portland, Ore.

January 29, 2012

Denver-based Einstein Noah Restaurant Group has announced plans to offer several "kettle-style" boiled kosher bagels from Kettleman Bagel Company's original…

NRA responds favorably to State of the Union, calls for long-term certainty

January 25, 2012

Topics of job growth, immigration reform and energy efficiency are of particular interest to the restaurant industry.

FATZ enters into partnership with VeggieTales

January 25, 2012

As part of its ongoing re-branding efforts, FATZ is introducing a children's meal program featuring VeggieTales, the children's series of talking vegetables…

NRA touts tourism as key to restaurant jobs growth

January 19, 2012

Mike Gibbons, former National Restaurant Association board chairman, has been named to the U.S. Travel and Tourism Board. The board's new members were…

Starbucks named a top global brand, place to work

by Alicia Kelso — Editor, QSRWeb.com

January 19, 2012

Based on financial performance and brand strength, Starbucks was listed on Intrabrand's top 100 global brands of 2011. The Seattle-based coffee chain was No.

Manhattan Bagel adds breakfast favorites to menu

January 17, 2012

Manhattan Bagel has added several new breakfast items to its menu, available now for a limited time.

Restaurant industry's 2012 trends shaped by demographics, nutrition

by Alicia Kelso — Editor, QSRWeb.com

NPD Group's research also expects retail competition to increase and commodity prices to affect menu offerings.

A lesson in loyalty

by Janet Eden-Harris — CMO & SVP Strategy, Market Force

Recession or not, the restaurant industry is here and growing. Consumers spend a huge percentage of their food budgets on eating out at restaurants, and…