Snack attack: Changing lifestyles present sales opportunities

by Alicia Kelso — Editor, QSRWeb.com

Chains are embracing smaller portioned items in post-lunch space.

Growth spurt: Inc. 500 list full of fast casual concepts

by Alicia Kelso — Editor, QSRWeb.com

Annual list measures percentage revenue growth of privately held companies.

Are you delighting your customers?

by Janet Eden-Harris — CMO & SVP Strategy, Market Force

The growth in our industry is just mind-boggling when you think about it. According to the NRF, you and I now spend 49 cents of every food dollar on dining…

Study: Despite more choices, customers still choosing regular coffee

August 16, 2011

Despite an increase in specialty coffee offerings, regular hot coffee still accounts for the highest level of consumption among consumers recently surveyed by…

Restaurant State of the Industry Report, Part 2 now available

August 16, 2011

The Restaurant State of the Industry Report, Part 2: Business Strategy, developed and published by FastCasual.com, is now available for purchase.

Tableside POS is a game changer

by Nate DaPore — President and CEO, PeopleMatter

Higher sales, fewer servers, faster table turns, and happier, more loyal customers – Tableside Point-of-Sale offers all this and more. I foresee that it is…

NPD: U.S. restaurant counts declined 2%

August 8, 2011

U.S. restaurant unit counts declined by 2 percent, for a loss of 9,450 restaurants, based on the most recent restaurant census conducted by The NPD Group.

Are fro-yo stores today's ice cream parlors?

by Barry Klein — Marketing Directo, Go Roma

Fro-yo's comeback is attributed to more variety, a bigger demand for healthy food and a fun, social experience.

Technomic: Multiunit concept owners have best of both worlds

August 1, 2011

Multiconcept operators, those companies that own and operate at least three unique restaurant concepts with annual sales of $10 million or more, find…

Oatmeal goes upscale

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

Consumers often say they wish they had healthier options for breakfast, yet better-for-you, not to mention better-tasting, has been hard to come by when it…

NRA’s restaurant industry outlook strengthened in June

July 28, 2011

Driven by stronger same-store sales and traffic levels and a more optimistic outlook among restaurant operators, the National Restaurant Association’s…

Who will be 'the Chipotle' of the pizza industry?

An inside look behind a growing trend in the pizza industry.

McDonald's Happy Meals slim down

by Alicia Kelso — Editor, QSRWeb.com

Changes reduce calorie count by 20 percent.

Are you serving flexitarians?

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for…

NPD Group: Fried seafood consumption continues decline

July 18, 2011

New research from the NPD Group, a Chicago-based market research company, has found that total U.S. seafood and fried seafood servings have been declining for…

Asians saying ‘Yes’ to more cheese

July 17, 2011

Pizza and cheeseburgers are getting so popular in Asia that the U.S. is exporting more cheese than ever, boosting commodity costs for companies such as Kraft…

Webinar will discuss mobile's impact on retail, dining

July 17, 2011

Retail Customer Experience will host its "Webinar Roundtable: How Mobile will Re-invent Retail & Dining,"  July 28 at 2 p.m. Eastern time. The one-hour…

Is online ordering a good fit for QSR?

by Alicia Kelso — Editor, QSRWeb.com

The technology is working in the pizza space, but would it work for a Quarter Pounder?

Survey: Vanilla, chocolate still top ice cream preferences

July 14, 2011

While some ice cream purveyors may be getting fancy with their flavor profiles, it seems consumers still prefer the classics. A Rasmussen Report released…

NRA, Healthy Dining launch healthy menu initiative for kids

by Alicia Kelso — Editor, QSRWeb.com

Nineteen restaurant chains sign up as inaugural participants.