Business TrendsView All
By Kelly Killian, Editor

In the past 13 months, four big fish—Priceline, TripAdvisor, Yelp and Google—have gobbled up companies in the online-reservations business to the tune of more than $2.8 billion.

Controlling CostsView All

A decade ago it was the stuff of sci-fi movies, but for today’s businesses, it’s becoming a reality. Beacons and other location-based technology already are going mainstream in the retail space.

Boosting SalesView All

Reputation Tracker

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

Brands Trend + Sentiment - Sentiment SP Score
Whataburger ↑ 48% 81% 19% 64
Naked Pizza ↑ 21% 80% 20% 50
Red Lobster ↑ 14% 88% 12% 79
Smith & Wollensky ↑ 7% 72% 28% 49

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

Last Updated on 9-17-2014

By Peter Romeo, Director of Digital Content

Attendees of the industry’s technology conference found their vocabularies expanded by changes in capabilities and attitudes.

By Kelly Killian, Editor

"When's the last time you ate at McDonald's?" sparked an impassioned online debate last week that provides virtual insight into parents' conflicted reasoning about choosing McDonald’s and fast food, in general.

By Patricia Cobe, Senior Editor

Scattered around the country are a number of restaurants that have been going strong for over 50 or even 100 years. How do they stay in business through variables that affect profitability?

By Sara Rush, Associate Editor

We’ve heard time and again that consumers, especially millennials, want customization. But what about those unwilling to conform, asserting that customers shouldn’t mess with the flavor profiles in-house chefs have spent ample time cultivating? Does the lack of compromise with guests’ supposed “need” to customize affect business?

By Justin Massa, CEO of Food Genius

Any food blog worth its (sea) salt would likely consider quinoa a passé trend. The sun has set on the protein-packed grain as quickly as it rose, and its trendy status has recently been handed off to sexier ancient grains like chia and farro.