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5 ways to amp up appetizers and sides

Tap into consumers’ changing eating habits to uncover new opportunities for menuing starters, small plates and snacks.


This week’s restaurant nightmares: Scary kids

Kids supposedly say the darnedest things. But they draw things even more frightening. Yet, it was an adult who wreaked recent havoc at In-N-Out.

It’s hard to win in business, especially in the restaurant business, without engaging Hispanic consumers, says Peter Filiaci, VP of strategy and insights/restaurants at Univision.

Big names in the restaurant business are exploring new avenues for growth. Here's the updated road map.

Honesty might not always be the best policy, as this week's roundup of nightmares attests.

Consumers reveal which chain limited-time offers they were most likely to order based on the name and description.

Now in the recovery stage, operators are doing whatever they can to get their diners back up and running and ensure the safety and stability of affected employees.

Consumers are going big for breakfast, and crave-ability can drive sales.

While salads remain the go-to healthy choice in restaurants—76 percent of consumers order salads with some frequency, according to Chicago researcher Technomic—49 percent of patrons would like more varied options.

Technomic and the Beverage Marketing Corp.’s new On-Premise Intelligence Report reveals the three spirits that are taking this adult beverage category to greater heights at restaurants and bars.

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