Blurring of the lines between QSR and Fast Casual

By Mindy Armstrong, Insights Manager, Food IQ 

Mobile: What your customers are using

by Alicia Kelso — Editor, QSRWeb.com

Panel discusses trends in the table and delivery service spaces as they apply to restaurant strategies.

Report: Restaurant sales up slightly in April

May 13, 2012

Following two months of disappointing declines, industry performance improved slightly in April as same-store sales returned to positive territory while guest…

Value Menu: The top 12 benefits of digital menu boards [Infographic]

by Alicia Kelso — Editor, QSRWeb.com

We surveyed QSR and fast casual operators to learn the top benefits of digital menu boards. We turned the results into this cool infographic.

NRA Show 2012: A display of industry growth

by Alicia Kelso — Editor, QSRWeb.com

Social media, mobile and point-of-sale trends have evolved.

Study: Millennials want emotional connections with brands

May 11, 2012

A new study by Technomic unveils what millennials (ages 19-34) look for in their dining experiences.

Subway tops consumer poll for 8th year

May 11, 2012

According to the recently released 2012 Harris Poll EquiTrend Study, Subway Restaurants is America's top-rated quick-service restaurant brand. This marks the…

Report: C-store traffic increase due to mild weather

May 10, 2012

The mild winter weather across much of the country helped to offset the negative impact that rising gas prices traditionally have had on convenience store…

Study: Online marketing helps restaurants personalize offers

May 9, 2012

Restaurants use online and email marketing to provide consumers the personalized offers they prefer, according to new research by the National Restaurant…

Commentary: Horchata is the next chai in the global beverage platform

The rapidly growing Hispanic demographic will have a big influence on global beverage platforms that include ethnically diverse flavor profiles.

Top 5 things we didn't know we should be afraid of - Part II

by Suzy Badaracco — President, Culinary Tides Inc

Researchers have found no consistent relationship between participants' driving distance to QSR joints and their weight over a 30-year span

Boulder, Colo.: Epicenter of food innovation

by Darrel Suderman — President, Food Technical Consulting

One of the ways Naturally Boulder Products contributes to the food innovation culture is by forcing participants to pitch new ideas every other year to proven…

Market Force study shows companies wield social media influence

April 30, 2012

Social media posts by businesses influence consumers’ buying decisions as much as their friends’ posts do, according to a new study from Market Force…

Restaurant industry turns in strongest post-recession quarter

April 30, 2012

Driven by solid same-store sales and traffic results and an increasingly bullish outlook among restaurant operators, the National Restaurant Association's…

The concept of 'Reverse Innovation' in the food industry

by Darrel Suderman — President, Food Technical Consulting

Multinational corporations have forecasted that developing countries will account for 70 percent of their growth a decade from now.

Healthy beverage trend comes full circle

Frugality and a return to real, natural ingredients are leading consumers back to high-quality tea, coffee, sodas and lemonade offerings that deliver the…

Organic industry grew nearly 10 percent in 2011

April 26, 2012

The U.S. organic industry grew by 9.5 percent overall in 2011 to reach $31.5 billion in sales.

Top 5 things we didn't know we should be afraid of - part I

by Suzy Badaracco — President, Culinary Tides Inc

A study found that only 8 to 12 percent of gluten-free consumers said they bought gluten-free products because they or a member of their household has celiac…

McDonald's listed on EPA's Top 50 green organizations

April 24, 2012

McDonald's USA LLC (No. 11) has made its debut on the U.S. Environmental Protection Agency's (EPA) updated list of the Top 50 Green Power Partnership…

If it's Monday, this must be meatless

by Betsy Craig — pres, menutrinfo.com

While diners can see some personal benefits — like weight loss — from a Meatless Monday regime, restaurants can see some real bottom-line benefits.