Commentary: Restaurants and the new calorie police

It is too early to completely reformulate consumer favorites into healthier items, but not too early for some menu evolution.

Gluten-free is not so free for restaurants

by Betsy Craig — pres, menutrinfo.com

In the beginning of March, I had the pleasure of attending a hospitality trade show for both hotels and restaurants in Ocean City, Maryland. It was an…

Catering book to focus on growing channel

by Valerie Killifer — Editor, FastCasual.com

MonkeyMedia Software CEO Erle Dardick presents his perspective on how multi-unit restaurant operators can create a new revenue stream through catering sales.

Market Force acquires leading Canadian customer intelligence provider

March 27, 2011

Market Force Information has acquired Winnipeg-based Tell Us About Us (TUAU), a leader in customer experience measurement and Canada’s largest customer…

Cornell Study: QSR and fast casual making best use of online ordering

March 22, 2011

A Cornell University analysis of the electronic ordering practices of the top 326 U.S.-based restaurant chains finds that fast casual and quick service…

Greenopia ranks top green restaurant chains

March 20, 2011

Greenopia, which researches eco-friendly retailers, services and organizations, has recently named its most sustainable restaurant chains.

2011 Top 100 Movers and Shakers

FastCasual.com's sixth annual review of the restaurant segment's Top 100 movers and shakers takes a look at the brands and innovations leading the industry.

CIT podcast touts restaurant-capital rebound

by Alicia Kelso — Editor, QSRWeb.com

After a few years of conservatism, capital is slowly becoming more accessible for restaurant-industry operators.

Fast casual segment outperforms industry

by Valerie Killifer — Editor, FastCasual.com

Visits to fast casual restaurants grew 17 percent throughout the last three years while the rest of the industry experienced its steepest traffic declines in…

ParTech releases consumer restaurant technology study

March 13, 2011

ParTech has released the results of a survey that assesses consumers’ views on dining and technology. The survey is revealed in a whitepaper, “The Dining…

Technomic: Frozen yogurt occupies both ends of the bell curve

March 13, 2011

Technomic’s new “Market Intelligence Report: Ice Cream” found that frozen yogurt concepts occupy both the top and the bottom of the frozen desserts/snacks…

NPD: Restaurant visits up in second half of 2010

March 1, 2011

Although visits to U.S. restaurants are still below the level registered six years ago, there were signs of improvement in the second half of 2010, according…

Mintel research: Customers want healthy breakfast options

February 28, 2011

According to the latest research from Mintel, 66 percent of customers want restaurants to provide them with healthier breakfast options. The healthy eating…

Weather leads to restaurant performance decline

February 27, 2011

The National Restaurant Association’s Restaurant Performance Index stood at 100.2 in January, down 0.8 percent from its December level. Despite the decline…

Consumers moving away from comfort

February 27, 2011

Culinary Tides Inc. has released a new report “Shifting Sands 2011,” that is a cross analysis of predictions across government, technology, health, consumer…

Hold the salt: 5 quick tips for serving low sodium menu items

by Betsy Craig — pres, menutrinfo.com

Cutting out the salt to make dishes healthier is no new concept; however, cooking without the salt can be a challenging and daunting task. That’s why we…

Caribbean, Japanese flavors increase on restaurant menus

February 16, 2011

According to Mintel’s Global New Products Database (GNPD), lesser-known ethnic fare has experienced a robust product growth in the consumer marketplace. 

Boloco unveils new ordering app

February 16, 2011

Boloco has rolled out its new online ordering app for iPhones through a partnership with Mobilaurus, a Boston-based app company that creates mobile ordering…

Women make restaurant ownership gains

February 13, 2011

New research from the National Restaurant Association shows that nearly 50 percent of restaurants are now owned by women.

NRA show will embrace innovation

February 10, 2011

The National Restaurant Association is seeking innovative food and beverage products that have made a significant impact on the industry, and will recognize…