WHAT OTHERS ARE READING NOW
PDQ
How Chipotle did it
BurgerFi
Taziki’s Mediterranean Cafe
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

Taste Savant

taste-savant

Restaurateurs who dislike being reviewed by rank amateurs may be heartened by the release of an app by a website that calls itself the “anti-Yelp.”

Read Article

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 ↑ 15% 72% 28% 51
Firehouse Subs ↑ 25% 100% 0% 90
Buffalo Wild Wings ↓ -23% 67% 33% 38
The Palm ↓ -7% 76% 24% 57

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

Last Updated on 7-21-2014
Blogs

How Chipotle did it

By Peter Romeo, Vice President & Editorial Director

The industrywide sales slowdown didn’t touch Chipotle Mexican Grill last quarter. Here’s executives’ explanation of how they generated a 17.3 percent jump in comp sales.

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?

Top 10 trends from the 2014 Summer Fancy Food Show

By Patricia Cobe, Senior Editor

Check out the 10 hottest trends in the specialty sector; trends that may help restaurant operators in their purchasing strategies and menu development. Here’s what’s happening on the other side.

How do QSRs stack up in the foodservice battle?

By Sara Rush, Associate Editor

FARE 2014 shed light on an issue in the foodservice industry: All channels are upping their game to win the battle for share of stomach. See how quick-service restaurants stack up against other grab-and-go segments in the eye of the consumer.

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.