Does 'Top 2 box' restrict innovation?

by Darrel Suderman — President, Food Technical Consulting

The more I study new product innovation, the more I understand how old business models restrict innovation. For example, the February 12, 2011, issue of the…

NPD: Restaurant visits up in second half of 2010

March 1, 2011

Although visits to U.S. restaurants are still below the level registered six years ago, there were signs of improvement in the second half of 2010, according…

Mintel research: Customers want healthy breakfast options

February 28, 2011

According to the latest research from Mintel, 66 percent of customers want restaurants to provide them with healthier breakfast options. The healthy eating…

Weather leads to restaurant performance decline

February 27, 2011

The National Restaurant Association’s Restaurant Performance Index stood at 100.2 in January, down 0.8 percent from its December level. Despite the decline…

Arby’s introduces salad combo option

February 23, 2011

Arby’s Restaurant Group Inc. has added a Market Fresh Chopped Side Salad to the menu as an alternative to french fries for its combo meals at no extra cost.

Hold the salt: 5 quick tips for serving low sodium menu items

by Betsy Craig — pres, menutrinfo.com

Cutting out the salt to make dishes healthier is no new concept; however, cooking without the salt can be a challenging and daunting task. That’s why we…

Caribbean, Japanese flavors increase on restaurant menus

February 16, 2011

According to Mintel’s Global New Products Database (GNPD), lesser-known ethnic fare has experienced a robust product growth in the consumer marketplace. 

Subway releases 2010 tally: 2,147 new units

February 15, 2011

Subway released its 2010 development numbers, which included the opening of 2,147 new locations in 67 countries, seven Canadian provinces and all 50 U.S.

Dunkin’ Donuts ranks first in customer loyalty

February 15, 2011

Brand Keys Customer Loyalty Engagement Index, provider of proprietary brand equity and customer loyalty metrics, has recognized Dunkin’ Donuts as the No. …

Women make restaurant ownership gains

February 13, 2011

New research from the National Restaurant Association shows that nearly 50 percent of restaurants are now owned by women.

NRA show will embrace innovation

February 10, 2011

The National Restaurant Association is seeking innovative food and beverage products that have made a significant impact on the industry, and will recognize…

QSRs sweeten things up for Valentine's Day

by Alicia Kelso — Editor, QSRWeb.com

The NRA predicts 70 million American diners will mark the occasion.

SNAP launches social media-based loyalty program

February 9, 2011

Social Network Appreciation Platform (SNAP) has launched a Web-based platform that integrates traditional in-store loyalty programs with popular social media…

NPD: Consumers want quality, not low-cal

February 8, 2011

The NPD Group has released its latest foodservice market research report, “Consumers Define Healthy Eating When They Go Out to Eat.” The report found that…

Retailers stepping it up against restaurants

February 8, 2011

Restaurants may want to watch their backs. According to a new survey by Technomic, more consumers are sourcing prepared meals from a wider range of retail…

Restaurants continue efforts to reduce sodium

The American Heart Association has claimed Americans eat too much sodium and is asking restaurants to reduce sodium in their recipes.

Smucker’s increasing coffee prices

February 7, 2011

The J. M. Smucker Company has announced that it increased the list price for the majority of its coffee products sold in the United States, primarily…

McDonald's has a hot January, navigates price hike rumors

by Alicia Kelso — Editor, QSRWeb.com

February 7, 2011

Global comparable sales for McDonald's Corporation rose 5.3 percent in January. These numbers were especially boosted by strong European sales (7 percent).

Restaurant social media experts for hire

by Alicia Kelso — Editor, QSRWeb.com

Many companies are still outsourcing their social media needs versus adding to staff.

Be allergy aware: A quick guide to the most common food allergies

by Betsy Craig — pres, menutrinfo.com

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy.