Domestic tea sales jump 6%

According to new research from the American Botanical Council, sales of loose, bagged, concentrated and herbal tea in the US increased by 5.9 percent in 2013, totally $1.7B. Ready-to-drink tea sales in the US remained relatively flat at $2.3B. According...

FEATURES


Healthy Dining VP offers tips for restaurants wanting to improve menu options

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

McDonald's turnaround plan: 'Get closer to the customer'

McDonald's CFO said the company is behind some competitors in the digital space and is therefore investing at an 'accelerated rate' to get enhancements to the market.

Having a loyalty app will help increase your bottom line

Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.

Tillster CEO: Restaurant industry in first phase of mobile payments

The technology should have maximum utility for consumers, such as ordering and loyalty; payment alone isn't enough.

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

Four ways the game has changed for restaurant brands

Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.

How some restaurant operators plan to navigate higher minimum wages

Restaurant patrons across age groups and political orientations support increasing the minimum wage and adjusting it annually for inflation.

Order kiosks making a comeback in the restaurant industry

Millennials are accustomed to technology and like a sensory experience – to touch and feel things – and kiosks give them that opportunity.

In times of doubt, think outside the nutritional box

If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.

Prognostication: 2015 menu trends

Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.

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NEWS


Report: Consumers plan to spend more at restaurants in '15

According to a new report on the state of the American consumer released today by the National Restaurant Association, although a majority of American consumers are still concerned about the economy and holding back on spending, there are signs that...

Chocolate companies warn of an impending shortage

Mars Inc. and Barry Callebaut, two chocolate giants, have warned of an impending chocolate shortage.

Asian concepts poised for high unit growth this year

New data from Technomic forecasts a 2.3-percent unit growth rate over 2013 among the 500 largest US restaurant chains. According to a news release, this will be slightly higher than the 2.1-percent growth rate from 2012-13 and much higher than...

NRA report: Millennials spend higher proportions on food than families

The National Restaurant Association has published its newest edition of its Consumer Spending in Restaurants report. The report was last published in 2009 and analyzes spending on food away from home by demographic. “Looking at demographics is extremely important for restaurant operators.

Study: Restaurant customers want conscious, convenient brands

New research from the Culinary Visions Panel found that restaurant consumers now want more than just good food, value and service when they dine out. They're also more likely to choose an establishment that treats their employees well and supports...

Breakfast, biscuits push Bojangles' past $1 billion mark

Bojangles’ today announced it has reached $1 billion in annual systemwide revenue for the first time in its 37-year history. The 614-unit chain reached the milestone at the end of October 2014. The company and its franchisees have opened 44...

Military veterans gravitating to franchising careers

More than 50,000 veterans have found employment in the franchise industry within the past year and more than 400 veterans have become local franchise business owners, according to a new Veterans-in-Franchising Study released y by the International Franchise Association. "Franchise...

Americans' eating out habits drop to slowest pace since 1993

Americans are sourcing more meals from home than they have in years, reports The NPD Group. The market research firm just released its 29th annual Eating Patterns in America Report, which finds that a decline in restaurant usage and an...

Technomic spots five 2015 food trends for Canadian restaurants

Technomic is forecasting slimmed-down menu boards, competitive threats from retail, a surge in tea and more for Canadian markets in 2015.

CIT: Fast casual has changed landscape through customization and quality

The fast casual segment continues to outpace the rest of the restaurant industry and will continue to do so, despite having higher price points than its QSR competitors, according to Bob Bielinski, managing director of CIT Corporate Financie. "Fast casual...

Wienerschnitzel creates Visionary Department to focus on millennials

In an effort to expand marketing reach to a younger audience, Wienerschnitzel has established its new Visionary Department. In a news release, the company describes the Visionary Department as "a forward-looking marketing division dedicated to building brand loyalty among younger...

More UK restaurant consumers seeking alternative diets

Technomic has released its top five trend predictions for the United Kingdom foodservice market moving into 2015. They are listed as follows: Alternative diets: The forthcoming allergen labeling requirements will drive significant changes at restaurants, causing operators to be more transparent about the ingredients they use.

NRA: Restaurant Performance Index showed moderate decline in September

Restaurant operators are unimpressed about the direction of the economy.

Majority of middle market execs have positive business outlook

According to CIT Group’s newly-released and third annual Voice of the Middle Market study, a majority of middle market execs have a positive outlook for their businesses, with 63 percent indicating that their companies are better off today than last...

Service remains priority for restaurant patrons even as technology usage increases

The National Restaurant Association has released new research that shows overall technology use in restaurants is increasing. More than one-third of consumers say they are more likely to use technology-related options in restaurants now, compared to two years ago. In...

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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.