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According to the National Restaurant Association's "What's Hot in 2015" list, artisan cheese is among the top food trends for 2015.
Seasonal flavors are more popular than ever: Tehnomic reports that two-thirds of consumers said they’d be likely to order limited-time-offer foods that match flavors from the specific time of year
Forty percent of consumers consider menu variety to be extremely or very important to them when choosing a QSR, almost regardless of their age, gender, income or other factors.
Localization, transparency and a healthy/indulgent spectrum are expected to accelerate in '15, as are mobile ordering and catering.
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.
Breakfast, beverage and retail categories accelerated this year, while operators embraced meaty offerings, despite record-high protein prices.
McDonald's has moved from a division structure to a structure that empowers regions to execute their marketing and menu plans toward their specific demographics.
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.
Quiznos will launch a new POS (expected in 2015) and will then be able to test some loyalty tools and a mobile app. The brand is also testing gluten-free options.
After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.
Every step of what patrons experience from how they are greeted to what's on the menu; from how they place orders to how their tables are cleared must be evaluated.
Popeye's is pushing it seafood to the fore during its Seafood Mardi Gras promotion, which continues through March 29.
Dunkin' Donuts is bringing back heart-shaped donuts, adding White Chocolate Raspberry Coffee and Lattes to its menu, and adding Snack N' Go Chicken Wrap to its permanent roster.
Brandon Morris' King's Hawaiian Fish Deluxe sandwich, available in Arby's nationwide through March, was the winner of the 2014 menu idea submission contest.
The D-Lite Meals menu, which launched at the beginning of January, features Tilapia, Wild Alaskan Salmon, Shrimp Skewers, Grilled Chicken Breast, and Surf and Turf (grilled steak tips and shrimp skewers), all served on a bed of rice with a side of broccoli and green beans.
Most of those wings will be consumed in restaurants. The National Chicken Council estimates that of the wings eaten during the Super Bowl, 75 percent will come from food service outlets and 25 percent from retail grocery stores.
The three new products were all developed with an eye towards health.
The spot features model Charlotte McKinney, who has been named Maxim's "Girl of the week" and Esquire's "Women we love of Instagram."
Soda will no longer be the default option for kids' meals, and soft drinks will be phased out of menu boards.
The $2 sandwich is available in select restaurants in Indianapolis, Ohio, Baltimore/Washington, Boston, Atlanta, Florida, Houston, Raleigh, and parts of the Midwest, Greater Southwest, Northwest, Rocky Mountains and Southern California.
Burger King’s previous chicken nugget promotion, which ran in October, helped the company post a 3.6 percent gain in same-store sales in the U.S. and Canada for the third quarter.
The TOASTER breakfast sandwich and Lil' Doggies and Lil' Chickies will be available for a limited time.
Healthy Dining provides nutritional knowledge to NRA members and their customers.
Los Angeles-based fast-casual pizza franchise, PizzaRev, is celebrating the opening of its 20th location in just over two years.
The Balanced Options initiative features revamped websites, a new Canadian advertising campaign, and an ambassador program with professional athletes.
Cold Stone Creamery is bringing back its heart-shaped cake and cupcake Creations offerings from January 7 through March 3.
Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.
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