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PDQ
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

CEOs spill their sales secrets

By Peter Romeo, Vice President & Editorial Director

Here’s a sampling of the business boosters and cost cutters that restaurant chain executives revealed to investors this earnings-report season.

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.

House-made sodas sell health

By Sara Rush, Associate Editor

We’ve heard time and again that health dictates a lot of what consumers order from restaurants. So it’s no far cry that, according to a recent Gallup poll report, nearly two-thirds of consumers (63 percent) say they avoid soda in their diets. The reason for the avoidance: adverse health effects.

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.