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Virtual currency, such as Bitcoin, is the next disruptor in payments. Adoption is on the rise and consumers want places to spend their bitcoin.
Technomic research recently predicted that the $680 billion restaurant industry will see three percent growth in 2015. What else can industry leaders expect in 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.
Instead of exhausting yourself trying to change customer behavior, take the necessary steps to minimize the distractions cell phones can present.
Shop around for food networks or buying groups, which offer better collective buying power.
A majority -- 88 percent -- of restaurant patrons indicate a preference for self-service technology at their table, while 12 percent indicated a preference for a kiosk upon arrival.
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.
Mobile initiatives, bigger marketing budgets, franchising growth and unprecedented headwinds grabbed headlines this year for the QSR segment.
Breakfast, beverage and retail categories accelerated this year, while operators embraced meaty offerings, despite record-high protein prices.
The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 102.7 in January, which represented the fourth consecutive month above the level of 102.
The National Pork Board in partnership with Crimson Hexagon analyzed more than 30 million Facebook, Instagram and Twitter food posts with Crimson Hexagon's ForSight Tool to discover what makes up an American meal.
Plant proteins, insects, algae, and synthetic biology sources may make up over 50 percent of the alternative protein market by 2054.
States whose restaurant workforces represent the largest proportions of their overall employment include Nevada, with 16 percent; Hawaii, with 14 percent and Florida, with 12 percent. Nationally, the percentage is at about 10 percent.
This release is the first for the accommodation and food services sector and covers Colorado and Hawaii.
Applied Predictive Technologies announced that in-store restaurant sales for January 2015 increased +7.4 percent year over year.
Restaurant Brands International Inc. is set to release its full year and Q4 2014 financial results on Tuesday, February 17, 2015, with an investor conference call scheduled for that morning at 8:30 a.m. Eastern Time.
Chick-fil-A took the No. 1 spot for excellent quick-service restaurant chains of the 148 ranked in the Sandelman & Associates Quick-Track 2014 Awards of Excellence study.
Dunkin' Brands reported Q4 and 2014 fiscal year results.
Harris Poll released the results of its Reputation Quotient, which examined 100 companies, up from 60 the previous year.
London-based research firm TechNavio has announced the publication of a new market research report on the Delivery Takeaway Food Market in US.
McDonald’s ‘Pay with Lovin’ ad is one of the top-scoring ads for the 2015 Super Bowl, according to Ace Metrix advertising analytics.
It's not surprising that today's restaurant consumer expects restaurants to offer technologies which make the dining experience as frictionless as possible, and prefers restaurants whose offerings support what's important to them.
According to the NRA, Arizona is projected to post a close to 24 percent restaurant job increase and Florida and Texas each is projected to post over 22 percent gains over the 10-year period from 2015 to 2025. Georgia and Utah are expected to grow 21 percent.
As You Sow, a San Franciso-based nonprofit organization that promotes environmental and social corporate responsibility, released a new report, "Waste and Opportunity 2015: Environmental Progress and Challenges in Food, Beverage, and Consumer Goods Packaging."
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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