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Business TrendsView All

3 trendlettes we’re watching in March

By 
Sara Rush, Senior Associate Editor

Published in Restaurant Business Daily

Restaurateurs are taking an inward look in March, examining what’s working and what’s not in their organizations and weeding out what they deem not worthy.

Controlling CostsView All

Getting on the shelves: Licensing lessons

Cinnabon cinnamon rolls

Licensing products doesn't have to be a huge undertaking. Brands with small programs that they say are lucrative as well as simpler to maintain—and began with relative ease. For restaurateurs looking into licensing, there are lessons to learn at every level.

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Slick solutions for grease disposal12/05/2014
Control heating costs without getting burned10/14/2014
The new age of credit cards10/08/2014
Boosting SalesView All

Reputation Tracker

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

Brands Trend + Sentiment - Sentiment SP Score
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
Blogs
Peter Romeo

This month’s head-spinning moments: Making the Double-Digit-Sales Honor Roll

By 
Peter Romeo, Director of Digital Content

Here are the seven restaurant concepts that posted double-digit comparable-store sales gains this winter along with a quick sniff of the fuel they’re using to power sales.
Kelly Killian

5 lessons for restaurants from the world’s most innovative company

By 

Eyewear retailer Warby Parker tops Fast Company’s list of groundbreaking brands as much for its approach to customer service as its inventive ideas. Here’s what restaurateurs need to know.
Pat Cobe

Wrapping up the trends from NAFEM

By 
Patricia Cobe, Senior Editor

While full-service restaurants still are a major market, suppliers seem to be targeting their goods to what they believe are growth concepts: c-stores, kiosks, fast casuals and QSRs. Here are some other trends that happened on the NAFEM show floor.
Sara Rush

Under-the-radar bar trend hits a note with millennials

By 
Sara Rush, Senior Associate Editor

If you think cider is the cutting edge of beverage trends, you’re in risk of being too late on the opportunity coming up behind it.

Justin Massa, Food Genius, Buzz Busters

Chocolate hazelnut spreads: Nothing to bust here

By 
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.