NRA: Restaurants to boost summer employment numbers

June 6, 2011

Restaurants are expected to add 425,000 jobs this summer season, a 4.6 percent increase over the March 2011 employment level, according to National Restaurant…

Costa Vida goes gluten-free

June 5, 2011

Costa Vida Restaurants has announced the addition of all new gluten-free menu options. Glutens have been removed from all sauces, dressings, meats and selected…

Transparency is the Key to Successful Menu Labeling

by Betsy Craig — pres, menutrinfo.com

My NRA show experience started out with a session on Menu Labeling first thing Saturday morning and was a perfect way for me to begin this amazing conference.

NRA’s restaurant industry outlook remains positive

May 30, 2011

Buoyed by positive same-store sales and solid optimism among restaurant operators for continued growth, the outlook for the restaurant industry remained…

Where have all the super fruits gone?

by Suzy Badaracco — President, Culinary Tides Inc

There are countless TV shows investigating what happened to former child stars and …Where Are They Now! They go something like this;

NRA 2011: Vision 360's take on two hot trends

Michelle Bushey, Vision 360's design director, discusses the increase in build-your-own concepts and the growth of tech in the kitchen.

Positive Growth, optimism prevalent at 2011 NRA Show

May 26, 2011

The 92nd annual National Restaurant Association Restaurant, Hotel-Motel Show and 4th annual International Wine, Spirits and Beer Event (IWSB) showed positive…

NRA survey finds more restaurants recycling

May 24, 2011

Roughly two-thirds of the nation’s restaurateurs have recycling programs as part of their sustainability efforts, according to a new study conducted by the…

NRA 2011: Food Truck Spot doubles from inaugural year

by Alicia Kelso — Editor, QSRWeb.com

Exhibitors discussed increase in leads and enthusiasm for the mobility segment.

Street food: Urban foraging

by Suzy Badaracco — President, Culinary Tides Inc

“Lilly, get over here – she just got that blue box from the garage, where are you?” Teddy yelled – she was always a bit bossy toward Lilly. And it wasn’t as if…

NRA Show kicks off this weekend

by Alicia Kelso — Editor, QSRWeb.com

May 19, 2011

The National Restaurant Association Restaurant, Hotel-Motel Show kicks off Saturday at Chicago's McCormick Place. The largest restaurant and hospitality…

Trending Now: The growth of see-through food

How consumer desires for menu authenticity and transparency is effecting menu development in a big way.

Technomic: Fast casual continues to outpace industry

May 15, 2011

The fast casual category continued to outpace the restaurant industry as a whole in 2010, with the Top 100 fast casual chains growing 6 percent to nearly $18.…

Webinar: Emerging Trends in Foodservice

To ensure a successful position in an increasingly challenging market, foodservice operators must focus on how they will better connect with customers to…

Hot gluten free mess of new products

by Betsy Craig — pres, menutrinfo.com

WestEx was a hot gluten-free mess of new products everywhere you turned.  

Report: Disparate mindsets of post-recession consumers to shape restaurant industry recovery

May 9, 2011

Consumers are of two different mindsets when it comes to spending ? those that cannot spend freely and those that can ? and the dichotomy between these two…

Technomic: Consumer concerns grow over gas and food costs

May 9, 2011

Out of the recession does not necessarily mean out of the woods. In its most recent consumer behavior survey, Technomic Inc., the Chicago-based food industry…

McDonald’s, Yum!, Starbucks on 2011 Fortune 500 list

May 5, 2011

The annual Fortune 500 list, which ranks America's largest corporations by revenue and profit, was released Thursday.

Restaurant concepts expand on foreign shores

by Valerie Killifer — Editor, FastCasual.com

With their sites set on international ground, restaurant chains prove it’s a small world, after all.

Executive Summary: Restaurant State of the Industry Report 2011, Part I: Food and Beverage

This Executive Summary, written by Fast Casual editor Valerie Killifer, summarizes the findings of the new 109-page report "Restaurant State of the Industry…

Presented by FastCasual.com