How Diners Choose Restaurants [Restaurant Insights Report]

Working with an independent research firm, we surveyed 521 participants across the U.S. of varying ages, geographies, and life stages to find out what’s getting people in the door... and what’s pushing them out.

Type: White Paper

Sponsor: TouchBistro




Steps for Figuring Out Your Restaurant's Prime Cost

Manage costs, increase sales - at a basic level, these are the pillars of a successful restaurant. In this infographic, we break down the prime cost calculation. By monitoring your prime costs weekly, you'll break through your break-even plateau and increase your restaurants profits.

Type: Infographic

Sponsor: HotSchedules




Predictive Scheduling: What You Need to Know and How to Be Ready

Issues with workers not receiving enough hours, being asked to be "on-call" but are never actually called in, and being scheduled at the last minute have gained the attention of lawmakers across the country. Predictive scheduling may be coming to your area soon. Find out what you need to know and how to be ready.

Type: Guide

Sponsor: HotSchedules


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FEATURES


'Fall'-ing in love again: QSRs roll out offerings to roll in diners

Trees may shed plenty every fall, but QSR menus do not. Rather, many brands have been adding on like crazy this fall with innovative offerings, both LTO and permanent.

Key QSR delivery take-outs from wider world of retail ecommerce

The growth of third-party delivery services both threatens and provides opportunities for the dramatically changing QSR industry. But the good news is that ecommerce and the larger retail industry have already blazed a trail filled with key teachings.

3 tips for serving millennial consumers

Millennials recently became the largest generation in the workforce with over 53 million workers, ushering society into an unprecedented future.

In pictures: Global restaurant execs in London: Part 1

Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.

Looking for ways to find and keep employees? NRA leaders offer insights

Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.

Infographic: How online reviews can make or break your brand

Research quantifies the impact online customer reviews have on business performance. The reviews play a bigger role in the selection of restaurants than hotels, doctor's offices, hospitals or hair salons.

Economic uncertainty and third-party delivery impact UK, US restaurants

Globalization has created opportunity for American brands in the U.K., where restaurants face many of the same challenges and opportunities as the U.S.

America's tastes today? Cauliflower on pizza; radishes as raw meat

With rapid-fire delivery and an upbeat attitude, menu analyst and Kruse Co. owner, Nancy Kruse, last week told a standing room only crowd at the National Restaurant Association show in Chicago that these are rapidly changing times in food service, with a paradigm shift that is forcing restaurants to adapt or die.

What's the state of the fast casual industry?

The 2017 State of the Industry report polled more than 250 operators on their businesses to uncover the year's top trends.

Capturing today's diners? A lot of it is still about 'the money'

Even with the surprises that the AlixPartners diners' preferences poll has shown this week, in many ways it still all comes down to the fact that customers want it all and they want it as cheap as they can get it.

Food truck growth goes full throttle: Part 1

This four-part series explores the successes and challenges of the food truck industry, Food truck revenues have increased from $650 million in 2013 and should hit $2.7 billion this year.

How self-serve kiosks can rescue corporate dining — part 1

The self-serve kiosk rewrites the economics of corporate dining.

Pushing boundaries: Top 10 menu trends of 2017 revealed

Combining cuisines from all over the world will be 2017's No. 1 trend. Other trends include spicier flavor profiles, more vegan and veggie options and DIY cooking.

5 findings inside diners' minds make great guides for 2017

NPD Group recently outlined its top five predictions about the American diner's state of mind as it relates to the dinner plate. Taken collectively, these five predictions form the kind of information that brands can take and run with in the year ahead.

A 'post mortem': Looking back at 2016's hard-learned lessons

Experts weigh in on the eight lessons they learned in 2016 about the fine art of running a restaurant.

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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.

NEWS