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Famous Dave's
Famous Dave's high-tech remake
foodservice-lessons
'Lessons I wish I'd known'
PDQ
behind-bars
Behind bars
Business TrendsView All

Consumer fact check

More than three in five consumers say chicken (67%) and turkey (61%) are healthier alternatives to beef and pork. -Technomic Center of the Plate Poultry Consumer Trend Report

Controlling CostsView All

The bitcoin toss-up

bitcoin

In restaurants, the virtual currency is a novelty—for now.

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Taste Savant07/14/2014
An advance peek at Panera’s new ordering system04/21/2014
Keying up mobile trends at RLC04/03/2014
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 ↑ 5% 76% 24% 46
Newk's ↑ 15% 100% 0% 100
Logan's ↑ 10% 68% 32% 38
Rosa Mexicano ↑ 8% 80% 20% 57

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

Last Updated on 7-29-2014
Blogs

Nightmare turns real for restaurant franchisors

By Peter Romeo, Vice President & Editorial Director

A preliminary decision by the National Labor Relations Board could redefine franchisor-franchisee relations and burden chains with staggering new obligations and risks.

Fro-yo’s freeze out

By Kelly Killian, Executive Editor

Four years after multiple frozen-yogurt concepts landed in our Future 50's top 10, the list is down to one. Has the fro-yo craze reached its cold, swirly peak?

An inside look at a restaurant opening

By Patricia Cobe, Senior Editor

Some new restaurants prefer to stay under the radar on opening day, building momentum as they hit their stride. Others open with a bang. The latter was the case when Chicago’s long-anticipated River Roast held its opening party with high-profile Chef Tony Mantuano of Spiaggia fame at the helm.

Making it worth a millennial’s wait

By Sara Rush, Associate Editor

According to Technomic’s recent 2014 Generational Consumer Trend Report, 40 percent of millennials rate fast service highly important when deciding which QSR or fast casual to visit. But sometimes stats don’t tell the full story.

Buzz vs. trend

By Justin Massa, CEO of Food Genius

Despite having major online presence, many “trendy” foods don’t make much of a dent on menus, which begs the question: What makes a trend a trend?
 
Industry Center View All

  • Healthier options

    Consumers today are getting smart about their health, and your guests expect to see healthy choices alongside the not-so-healthy ones. As they wise up, it’s important for you—and for your business—to stay abreast of the latest trends to keep them satisfied and coming back for more.