Report: Sandwiches still rule menus, homes

Roughly 79 percent of all adults have eaten a sandwich in the past seven days, according to data published in the all-new Packaged Facts report, "Sandwiches: Market Trends and Opportunities."

FEATURES


NRA wrapped up: Interviews, highlights of the 2015 show

Although the NRA reported that more than 60,000 foodservice providers attended its show last month in Chicago, we knew thousands of others weren't able to make it. In this video, Cherryh Butler, senior editor of FastCasual.com, brings the show to those in the industry who weren't there.

Groupon, PeachWorks execs discuss how technology benefits operations

The CEOs of Groupon's Breadcrumb and PeachWorks discuss how their technology can help restaurants and retailers stay relevant.

5 tips for understanding consumer data

Restaurants now have the ability to collect tons of data but don't know how to use it.

Gluten-free: passing fad or permanent trend?

Is it time for your restaurant to go "gluten-free?" Though the trend "seems to be leveling out in the mainstream," it's more than just a passing fad.

NRA: Menu trends beckon return to simpler times

For those of us who want to return to "the good old days," that time is here, at least in the world of restaurant trends, according to mega-trends analyst Nancy Kruse in her "Menus 2015: Turning Trends into Moneymakers" session at NRA 2015.

Food revolution: 5 eco-friendly trends radically transforming foodservice

As restaurants race toward trends the Millennial generation embraces, enviromentally- and animal-friendly initiatives are picking up speed.

Extraordinary measures: The top four areas restaurants should measure for success

Today, forward-thinking restaurant operators are using modern video technology to measure virtually everything from shift readiness to inventory control.

The 'Fight for 15': Workers and restaurants battle for minimum wage

An already contentious issue, organizations including the International Franchise Association, the Service Employees International Union and others drafted statements explaining how they think the wage campaign will impact the industry.

Back to the future: 6 innovative technologies saving restaurants money and changing the industry

The restaurant of the future is here, with technological innovations that enable faster, more efficient and more profitable operations than ever.

This gay-marriage thing isn't going away: what your restaurant needs to consider when taking a stance

With increasing support for and legalization of gay marriage among the majority of Americans, particularly millennials, it's worth considering how engaging in controversial issues like this one will impact your restaurant.

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NEWS


Rave's Randy Gier named Southwest's Entrepreneur of the Year

EY has named Randy Gier its Entrepreneur Of The Year for the Southwest region.

Vote now: Who are fast casual’s most influential people?

The editors of Fast Casual are accepting nominations for The 2015 Fast Casual Top 25 Movers & Shakers through Aug. 3.

Peapod.com debuts farm box produce service

Peapod.com is delivering local farm produce via a new service called Peapod Local Farm Box this summer in nearly a dozen states.

O say does that star-spangled banner yet... pay: Patriotism pays off for Iconic brands

Values are a way consumers define what they expect from a brand. Meet or exceed those expectations and you have a differentiated brand, engaged customers and increased sales.

QSR outperforming FSR sales, report says

QSR sales increased 5.2-percent on the index, while full-service FSR sales increased 1.4 percent.

EuroBake unveils artisanal buns for growing gourmet burger trend

Americans ordered 9 billion burgers at restaurants in 2014, a 3-percent increase from the previous year.

Coffee driving restaurant domination in UK, report says

The report includes an analysis of market size outlets and transactions in the U.K. and key players in the U.K. foodservice market.

Millennials eat more veggies than other age groups

A survey found that 84 percent of Americans aren’t eating the USDA recommended daily minimum of four vegetable servings and nearly half have no explanation as to why.

QSRs, fast casuals among top-performing segments in 2014

The fastest-growing brands over the past 25 years aren't those with double-digit, same-store sales growth year after year, but those with steady growth that consistently perform well, while minimizing losses and adapting to changes during down cycles.

Restaurants lead in Hispanic marketing spend

Among the top 500 advertisers, the Hispanic share of overall ad spend increased to 8.5 percent, indicating restaurant marketers understand the share of revenue the Latino consumer can generate.

Technomic:Technology still untapped opp for restaurants

Digital amenities, including online ordering and mobile payment, have gone from futuristic novelties to modern necessities for restaurant consumers.

Q1 same stores sales up 4% from 2014

Technomic tracked data from more than 100 national public and private chains with quarterly sales of more than $40 billion.

NRA CEO Dawn Sweeney wins leadership award

The Trending Association Leaders list recognizes distinguished association chief executives who have driven extraordinary growth, innovation and missions at their organizations.

Global restaurant industry sales more than $2B in 2014, study says

A report released by Research and Markets, the Global Restaurants industry guide, contains a qualitative and quantitative summary of information including market size and forecasts.

Retail, foodservice sales see May surge

U.S. retail and food services sales for May hit $444.9 billion, an increase of 1.2 percent from the previous month, and 2.7 percent above May 2014, according to the U.S. Census Bureau.

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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.