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Recent data from PFK Hospitality Research shows that hotel room service revenues fell 9.5 percent from 2007 to 2012, with some hotels discontinuing operations altogether. At the same time, takeout orders to hotels are growing exponentially, according to GrubHub Inc....
Exceeding expectations on food taste is the best way to assure a great experience across generations.
Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.
Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.
The new menu, and the marketing strategy behind its launch, is geared toward the 18 to 34 age group.
Food quality now trumps location convenience for restaurant consumers.
Industry insiders expect indoor digital menu boards to be standard in three to five years, and drive-thru in five to 10 years.
Younger consumers are willing to pay extra for products from companies with positive social, environmental impacts.
The appearance is vital to 'fresh' branding, and provides an opportunity to tell your customer about your commitment.
Customers are now much more likely to make a comment about your business via social media where they can either gloat or vent their frustrations to an audience, so enable them.
With the majority of consumers carrying web-enabled, location-aware devices and demanding self-service options, the days of POS terminals in restaurants may be numbered.
U.S. consumers made approximately 61 billion visits to restaurants in the year ending May 2014, which is a stagnant number and remains below pre-Recession traffic levels by about 1.3 billion visits, according to new research from the NPD Group.
According to new data from the Restaurant Finance Monitor’s annual "Monitor 200" ranking, the 200 largest restaurant franchisees in the country saw their total revenues grow by 9 percent in 2013. This growth "easily" outpaced the overall restaurant industry’s growth,...
Kronos Incorporated recently hosted an event with retail and hospitality executives, including those from Starbucks, Dick’s Sporting Goods, Forever 21 and more. According to a news release, attendees held discussions about trends – such as gamification, omni-channel, and global readiness...
The Restaurant Industry Snapshot for Q2, released this week by Black Box Intelligence and People Report, reports a 0.3-percent growth in same-store sales, which was 0.5 percent higher than the first quarter, which was affected by adverse weather conditions. Still,...
New research from IBISWorld takes a look at some of the trends emerging in the foodservice industry, and suggests where operators must adapt. According to the report, changing population demographics and more health-conscious consumers are driving these trends.
New research from The NPD Group finds that U.S. consumers are less concerned about their sodium intake than they were a few years ago.
Earlier this week, a task force appointed by Chicago Mayor Rahm Emanuel released a recommendation that the city’s minimum wage be raised to $13 an hour by the year 2018. According to the Chicago Tribune, state lawmakers are expected to...
Adding even more pressure to the increasingly competitive restaurant industry, convenience stores are getting a bump from consumers seeking out foodservice options. According to new research from The NPD Group, more consumers (a 2.4-percent increase) cited "food prepared on site"...
Last week’s jobs report from the Bureau of Labor Statistics showed the national economy adding a net 288,000 jobs in June on a seasonally-adjusted basis. This marked the fifth consecutive month with gains of at least 200K. The positive report set off a ripple effect throughout the country, pushing the Dow Jones beyond 17,000 for the first time.
Technomic has identified trends emerging for the second half of 2014, including hot peppers and sauces beyond Sriracha, barbecue flavors in QSR handhelds, and classic snack brands incorporated into new menu offerings. According to a news release, Technomic leveraged its...
A new report from Food Genius, titled “Icing on the Cake – Desserts” shows that desserts are available at nearly 70 percent of restaurant locations in the U.S. However, the QSR segment is the most underrepresented market for desserts, while...
WeiserMazars LLP, an accounting, tax and advisory services firm, has published its second annual U.S. Food & Beverage Industry Study, which found that respondents anticipate growth in sales, profit and employment in 2014. According to a news release, the study is based on a survey from company representatives in the food and beverage industry.
Driven by stronger sales and traffic levels and an increasingly optimistic outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index rose to its highest level in more than two years. The RPI – a monthly composite index that tracks the health of and outlook for the U.S.
According to an annual survey conducted by the Foodservice Packaging Institute, foodservice packaging converters, raw material and machinery suppliers, foodservice distributors and operators expect sales growth this year. As part of the survey, more than 80 FPI members, including members...
This year's unexpected food cost increases will likely to force chain restaurants to raise menu prices even as competition gets tighter. A new report from supply chain co-op SpenDifference shows that sharp increases in commodities have raised concerns that consumer food-inflation could reach 3 percent by the end of this year.
Research the latest restaurant industry trends and statistics. Understanding the trends driving the industry and how to leverage that knowledge for future growth will keep you ahead of your competition.
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