Lower gas prices yield higher restaurant traffic, sales in October

December 1, 2014

The National Restaurant Association's Restaurant Performance Index posted solid gains in October, driven in large part to falling gas prices.

Startups prove the future of foodservice is bright

by Alicia Kelso — Editor, QSRWeb.com

A handful of businessmen and women have come up with new concepts specifically to solve restaurant operators' biggest problems.

Social media expert: Restaurants need to get better at brand storytelling

by Alicia Kelso — Editor, QSRWeb.com

The challenge is no longer having the biggest presence or most followers; now quality matters before activity.

Log onto the tech revolution or get left behind

by Ed Zimmerman — President, pizza.com

Restaurants are opting for fully integrated digital menus, which speed up service, educate customers easily and tap into inventory and POS systems.

Burger 21, zpizza rank high on franchising list

November 26, 2014

Franchiserankings.com, a provider of reviews and ratings on franchises, has released its top 10 best food franchises for the month of November.

Restaurants' commitment to sustainability influencing younger customers

November 26, 2014

New research from Packaged Facts finds that sustainability initiatives are increasingly important to restaurant consumers. According to the Future of…

Webinar will tackle 'Hot or Not' trends for employers

November 25, 2014

How much will big data cost in 2015? How can restaurants mitigate rising costs and increasingly competitive labor markets?

Consumer confidence grows, but costs pressure profits

November 24, 2014

Despite increased consumer confidence, increased costs -- beef is up 39 percent -- are making it tough for restaurants to earn a profit.

Business diners spend 6% more than leisure diners

November 24, 2014

Concur, a provider of spend management solutions, has released an analysis showing the habits of business diners and their benefits to restaurant…

Domestic tea sales jump 6%

November 21, 2014

According to new research from the American Botanical Council, sales of loose, bagged, concentrated and herbal tea in the US increased by 5.9 percent in 2013…

Healthy Dining VP offers tips for restaurants wanting to improve menu options

by Nate Riggs — CEO / Owner, NR Media Group

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

McDonald's turnaround plan: 'Get closer to the customer'

by Alicia Kelso — Editor, QSRWeb.com

McDonald's CFO said the company is behind some competitors in the digital space and is therefore investing at an 'accelerated rate' to get enhancements to the…

Report: Consumers plan to spend more at restaurants in '15

November 19, 2014

According to a new report on the state of the American consumer released today by the National Restaurant Association, although a majority of American…

Having a loyalty app will help increase your bottom line

by Bob Leonard — CEO, iMobile3

Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.

Chocolate companies warn of an impending shortage

November 18, 2014

Mars Inc. and Barry Callebaut, two chocolate giants, have warned of an impending chocolate shortage. The Washington Post reported their warnings, stemming from…

Asian concepts poised for high unit growth this year

November 18, 2014

New data from Technomic forecasts a 2.3-percent unit growth rate over 2013 among the 500 largest US restaurant chains.

NRA report: Millennials spend higher proportions on food than families

November 14, 2014

The National Restaurant Association has published its newest edition of its Consumer Spending in Restaurants report. The report was last published in 2009 and…

Tillster CEO: Restaurant industry in first phase of mobile payments

by Alicia Kelso — Editor, QSRWeb.com

The technology should have maximum utility for consumers, such as ordering and loyalty; payment alone isn't enough.

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

Study: Restaurant customers want conscious, convenient brands

November 12, 2014

New research from the Culinary Visions Panel found that restaurant consumers now want more than just good food, value and service when they dine out. They're…