Business TrendsView All
By 
Peter Romeo, Director of Digital Content

Published in Restaurant Business Daily

Restaurant Business is wrapping up 2014 with predictions from its editors for 2015. In this installment, Peter Romeo looks at developments that may lie ahead for chains.

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
By 
Peter Romeo, Director of Digital Content

As a disgruntled shareholder who teamed up with the National Labor Relations Board to oust the old bearded guy, I’m writing to deliver my annual holiday list of demands. This year, there’s no excuse for unpleasant surprises.

Kelly Killian
By 

We asked our Clean Plate Award judges what makes a winning dish, and they said a mouthful.

Pat Cobe
By 
Patricia Cobe, Senior Editor

In the NRA’s What’s Hot survey released this week, many of the same broad trends reported in recent years popped up again on the Top 10 list. So what's new? There were other surprises in the report that may help operators stay ahead of the curve and move their businesses forward in 2015. Here are five starting points.

Sara Rush
By 
Sara Rush, Senior Associate Editor

Chicago’s 2015 Michelin rating came out recently, and while there were a few surprise starrings and snubs, the biggest shock was that two of the 24 restaurants on the list—L2O and Takashi—won’t be around past this year.

Justin Massa, Food Genius, Buzz Busters
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.