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The National Restaurant Association's Restaurant Performance Index (RPI) registered a modest decline in July.
Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex flavor trends which can be difficult to unravel.
From QSRs to sports bars, wings are on menus everywhere. Why?
Gift cards are a low-cost marketing tool that can help any size restaurant boost sales, order values and profit margins, and can deepen customer relationships.
Partnering with a delivery service frees up restaurant owners to focus on food and experience while still expanding their customer base.
The chain has ramped up the number of new products in test four-fold in the past four years.
The increasing use of smartphones is changing the consumer landscape significantly, particularly for restaurant purchasing.
The QSR segment satisfies customers based on speed and accuracy, and the food is cheap and easy to consume on the go.
When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.
The quarter marked Dunkin’ Donuts’ highest afternoon guest count on record, and weekly sales in June reached the highest volume.
Exceeding expectations on food taste is the best way to assure a great experience across generations.
As the most extensive research of the restaurant sector workforce in decades, “Who Works in the U.S. Restaurant Industry,” details the opinions of nearly 5,100 Americans who currently work or formerly worked in the industry, as well as those who own or operate restaurants.
Considering that consumers regularly eat lunch away from home – a couple of days a week on average -- operators do well to try to snag a larger share of visits during this highly competitive daypart.
U.S. consumers are eating traditional snack foods, particularly snacks with a perceived health benefit, in between and at meals, and this behavior will drive the growth of snack foods eaten at main meals over next five years, reports The NPD Group.
Consumers are developing a taste for fermented foods like kimchi, craft pickles and fish sauce, according to the newest Culinary Trend Tracking Series (CuTTS) from Packaged Facts.
Del Taco has been designated as the "Best Value for Your Money" in an annual survey of "America's Best Fast Food (and the Worst)." The results appeared in the August 2014 issue of a consumer magazine (which was not named...
Quick service restaurants grew units to 337,667, up 2 percent, and unit counts for full service restaurants, which include casual dining, midscale/family dining and fine dining, declined by 2,156 units (down 1 percent) to 297,827 total units.
New research from The NPD Group shows that consumption behaviors in the U.S. are shifting and are more individualized than previous generations.
Are burgers and fries no longer American staples? Some financial analysts predict that will soon be the case. According to a note published this week by Janney Capital Markets, McDonald’s is expected to be the only burger-related restaurant chain in the top five U.S. restaurants by 2020.
The National Restaurant Association's Chief Economist Bruce Grindy announced today that the restaurant industry added a net 18,600 jobs in July on a seasonally-adjusted basis. This marks the 53rd straight monthly increase and 25th consecutive month with gains of at...
The National Restaurant Association’s monthly Restaurant Performance Index reported a moderate decline in June, driven largely by softer traffic. The RPI was 101.3 in June, down from a level of 102.1 in May and the first decline in four months.
New data from the Chase Freedom Lifestyle Index suggests that consumers welcomed warmer weather by spending more time outdoors in Q2 2014 after a harsh winter: The Index reveals year-over-year spending increases on tolls (+20 percent) and theme parks (+7 percent). Quick-service spending has also been on a positive trajectory.
A new report from mobile financial services company Level Money examines how Millennial consumers spend their money on "guilty pleasures." According to a news release, the report analyzed spending activity of Americans aged 18 to 35 during the first half...
Generation Z, Millennials, Generation X and Baby Boomers total about 74 percent of the U.S. population, and make up a majority of foodservice consumers.
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....
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.
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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