Business TrendsView All

Forty-six percent of consumers say they are less likely to order an entrée if it comes with a side that they do not enjoy.

Controlling CostsView All
chef ipad

Much of the public buzz around tablets refers to front-of-house applications, whether in the hands of a server taking orders or atop a table, loaded with games and self-ordering capabilities for guests.

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

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 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
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
Sara Rush, Associate Editor

A first glance at Headquarters Beercade reveals an obvious attention to the games in relation to the overall design, layout and even the menu. But a deeper look uncovers some stealable operational ideas that are viable beyond a Chicago arcade.

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.