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Smoothie King

Beverage

Breakfast in a glass: Protein powers drinkable meals

 By Christina Mueller on May 17, 2016

While breakfast eaters still opt for eggs or yogurt, protein-rich smoothies and shakes are a growing opportunity for operators targeting people on the go.

Server suggestions encourage diners to try new beverages, says Technomic

 By Restaurant Business Staff on Aug. 12, 2010

CHICAGO (August 9, 2010)—Waitstaff suggestions can encourage diners to try new beverages, finds a new report from foodservice consultant Technomic. Nearly...

Jamba Juice debuts concept location

By Kelsey Squire on Jul. 13, 2016

Jamba Juice has opened a concept unit in Pasadena, Calif., that will serve as a testing ground for new products.

Grow smaller

By Joan M. Lang on Jun. 01, 2011

The economy over the last few years has provided the ultimate incentive for operators that have had the foresight and the resources to put a new generation of prototypes in the pipeline.

2017 Top 500: Specialty LSR

By Restaurant Business Staff on Jun. 08, 2017

Together, the specialty LSR category increased sales by 8.6%, to $6.9 billion, and units by 5.2%, to 11,070.

Low carb eating: Here to stay?

By Restaurant Business Staff on Feb. 01, 2004

Is low-carb eating really here to stay? Plenty of restaurants seem to think so.

Consumer Trends

Today's snacking style

Dec. 21, 2011

Snacking accounts for about 11 billion restaurant visits a year, notes Bonnie Riggs, Restaurant Industry Analyst for The NPD Group in Chicago. Although growth in the category has been flat over the past six years, as Millennials have cut back on restaurant visits, snacking is still performing better than other eating occasions.

New Products

By Restaurant Business Staff on Oct. 15, 2005

Jalapeño Bacon from Hormel’s authentically flavored Café H line starts the morning off with a peppery kick. Menu it with Western omelets, huevos...

Consumer Trends

Liquid assets

Sep. 14, 2012

Call it the “drinking man’s diet.” This year, more patrons are visiting restaurants just to order beverages, according to a new report by The NPD Group. While customers are cutting back on their food ordering throughout the day, they’re finding more opportunities to drink.

Food

How to make a healthier menu

By Restaurant Business Staff on Nov. 14, 2006

Need a healthy menu makeover? Here are the big categories to look at: adding more whole grains, supersizing veggies, making room for nuts and finding soda alternatives.

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