Business TrendsView All

More than a third of consumers (36%) say they often choose entrées based on the accompanying sides.

Controlling CostsView All
Boosting SalesView All

Reputation Tracker

Restaurants generating the biggest swing in social media sentiment this week. View More

Brands Trend + Sentiment - Sentiment SP Score
KFC ↑ 10% 50% 50% 4
Newk's ↑ 15% 100% 0% 100
Famous Dave's ↓ -12% 60% 40% 22
Smith & Wollensky ↑ 4% 81% 19% 58

SP Score = Propensity of a reviewer to return to a concept or recommend it to other consumers.

Last Updated on 10-7-2014

Blogs
Peter Romeo
By 
Peter Romeo, Director of Digital Content

Restaurateurs taught consumers more than a few lessons this week, but hold off on the gloating. Enlightening parties who need a moment to recall the occupant of Grant’s tomb isn’t exactly a demonstration of genius. Still, there were occasions when industry savants took to the blackboard in what proved a head-turning education fest.

Kelly Killian
By 

RestaurantBusinessOnline.com launched around this time last year. Since then, our traffic has nearly tripled and the site was named a finalist for two Editorial & Design Awards. And we're not stopping there ...

Pat Cobe
By 
Patricia Cobe, Senior Editor

Operators feeling the pain from high beef prices are looking for ways to menu proteins that are more profitable. They might take a few cues from Puerto Rico—a country that gives the pig a place of honor at the table.

Sara Rush
By 
Sara Rush, Associate Editor

Chicago’s 2015 Michelin rating came out recently, and while there were a few surprise starrings and snubs, the biggest shock was that two of the 24 restaurants on the list—L2O and Takashi—won’t be around past this year.

Justin Massa, Food Genius, Buzz Busters
By 
Justin Massa, CEO of Food Genius

Given the staggering increase in year-over-year sales, one might expect there to be a corresponding uptick of mentions of chocolate hazelnut spread on menus, but in fact the number of menus that mention chocolate hazelnut spread has remained right around 2 percent of all menus for the past year and a half.