Study reveals most employees see a future for themselves in restaurant industry

August 28, 2014

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 5,10…

Technomic report highlights lunch daypart tips and trends

August 28, 2014

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…

Consumers say one thing, do another when it comes to healthy choices

by Suzy Badaracco — President, Culinary Tides Inc

Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex…

Snack foods making their way onto plates

August 27, 2014

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…

A thing for wings

by Brenda Rick Smith — Editor, Networld Media Group

From QSRs to sports bars, wings are on menus everywhere. Why?

5 reasons restaurants should offer gift cards

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.

Why investors are eating up food delivery services

Partnering with a delivery service frees up restaurant owners to focus on food and experience while still expanding their customer base.

Taste trends: fermented flavors riding in on the heat wave

August 21, 2014

Consumers are developing a taste for fermented foods like kimchi, craft pickles and fish sauce, according to the newest Culinary Trend Tracking Series (CuTTS…

Del Taco earns high marks as 'Best Value for Your Money' in annual consumer survey

August 19, 2014

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)."

Arby's redefines target audience after year-long review

by Alicia Kelso — Editor, QSRWeb.com

The chain has ramped up the number of new products in test four-fold in the past four years.

Consumer traffic, unit growth low in 2014

August 13, 2014

Quick service restaurants grew units to 337,667, up 2 percent, and unit counts for full service restaurants, which include casual dining, midscale/family…

More consumers eating meals alone

August 6, 2014

New research from The NPD Group shows that consumption behaviors in the U.S. are shifting and are more individualized than previous generations. More than 5…

Financial analysts predict downward spiral of QSR burger brands

August 6, 2014

Are burgers and fries no longer American staples? Some financial analysts predict that will soon be the case.

Restaurant industry adds nearly 19K jobs in July

August 4, 2014

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…

Restaurant traffic slips in June, same-store sales continue to rise

August 1, 2014

The National Restaurant Association’s monthly Restaurant Performance Index reported a moderate decline in June, driven largely by softer traffic. The RPI was…

5 insights from mobile restaurant customers: The new shopper mindset

The increasing use of smartphones is changing the consumer landscape significantly, particularly for restaurant purchasing.

Chase transactions at QSRs up 15 percent in two years

July 31, 2014

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…

McDonald's, Starbucks cited as Millennials' 'guilty pleasures'

July 30, 2014

A new report from mobile financial services company Level Money examines how Millennial consumers spend their money on "guilty pleasures." According to a news…

How QSRs and fast casuals are fighting for market share

The QSR segment satisfies customers based on speed and accuracy, and the food is cheap and easy to consume on the go.

How do you become the Uber of food?

by Ed Zimmerman — President, pizza.com

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.