Business TrendsView All
By Sara Rush, Associate Editor

In today’s ordering process, tablets, Bluetooth printers, apps and other advances spell efficiency.

Controlling CostsView All

Beacons and other location-based technology already are going mainstream in the retail space. Now restaurants are getting in the game, using geotargeting to deliver hospitality in new ways.

Boosting SalesView All

Reputation Tracker

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

Brands Trend + Sentiment - Sentiment SP Score
Jack in the Box ↑ 12% 70% 30% 46
Newk's ↑ 15% 100% 0% 100
Bar Louie ↓ -46% 50% 50% -7
Smith & Wollensky ↑ 5% 79% 21% 54

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

Last Updated on 9-30-2014

Blogs
By Peter Romeo, Director of Digital Content

Operators decided this week that enough was enough. Fisticuffs erupted.

By Kelly Killian, Editor

"When's the last time you ate at McDonald's?" sparked an impassioned online debate last week that provides virtual insight into parents' conflicted reasoning about choosing McDonald’s and fast food, in general.

By Patricia Cobe, Senior Editor

Scattered around the country are a number of restaurants that have been going strong for over 50 or even 100 years. How do they stay in business through variables that affect profitability?

By Sara Rush, Associate Editor

We’ve heard time and again that consumers, especially millennials, want customization. But what about places that refuse to bend? Is their business hurt by an unwillingness to oblige customers' yen for a twist on preparations? A trip to Umami Burger suggests the answer is a resounding "no."

By Justin Massa, CEO of Food Genius

“Artisanal toast is taking the nation by storm,” reads a recent headline from Eater.com. Meanwhile, Food Genius reports that less than 1 percent of nearly 60 million menu items mention the word “toast.” That’s quite a discrepancy. How can something that is supposedly taking the nation by storm be listed as a menu item less than 1 percent of the time?