Business TrendsView All

25% of consumers love hot sauce and use it on a wide variety of foods.

Controlling CostsView All
for sale paper

The conundrum facing operators is to go with new, used or both. Budget, needs and anticipated usage are the major considerations.

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

Peter Romeo
Peter Romeo, Director of Digital Content

A privately owned chain with $5.4 million in profits is about to sell 45 percent of itself to the public for at least $80 million, and that chain sadly isn’t yours. Unless your name is Danny Meyer.

Kelly Killian

The research says that about half of Americans make resolutions—and by now, a quarter of us already have abandoned them. But I’m holding out hope for this list of to-dos to help me make a better restaurant-goer in the coming year. And I’m sharing them here not only to keep me honest, but also in hope that other consumers will join me.

Pat Cobe
Patricia Cobe, Senior Editor

In the NRA’s What’s Hot survey released this week, many of the same broad trends reported in recent years popped up again on the Top 10 list. So what's new? There were other surprises in the report that may help operators stay ahead of the curve and move their businesses forward in 2015. Here are five starting points.

Sara Rush
Sara Rush, Senior Associate Editor

After spending an evening at a recently opened casual Cajun restaurant in St. Louis, senior associate editor Sara Rush, was asked by the owner for her opinion on his operation. What ensued was a classic, “you kids can’t really think this way” discussion.

Justin Massa, Food Genius, Buzz Busters
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.