consumers

Consumer Trends

4 reasons vegetables are hot right now

By Jill Failla on Feb. 07, 2017

Four ways consumers are driving the veggie trend on restaurant menus.

Food

Ingredient fatigue: Don't become one of many

By Sara Rush Wirth on Feb. 14, 2017

At what point of saturation do these once on-trend ingredients begin to lose their marketing appeal?

Consumer Trends

Consumer trends changing the menuing process

By Dina Berta on Feb. 14, 2017

Making sure a dish is delicious and craveable is only a small part of the equation. Here’s a look at what menu-making teams need to consider today.

Technology

Facing the music: In-house playlists

By Alaina Lancaster on Feb. 14, 2017

The NRA is pushing for more transparency in music licensing so operators can create playlists without fear of having to pay up to $150,000 for a music-use violation.

Operations

Fine-tuning guest feedback

By Kelsey Squire on Feb. 14, 2017

The Pei Wei kitchen takes menu testing out of its headquarters and into guests’ hands, reducing corporate bias, says Clay Dover, CMO of the P.F. Chang’s offshoot.

Operations

This week’s restaurant nightmares: Second screams

By Peter Romeo on Feb. 15, 2017

Nightmares may not go away for years, as some restaurants learned this week.

Consumer Trends

3 ways meat is boosting snack sales

By Jill Failla on Feb. 15, 2017

More consumers now than a couple of years ago say they are eating a variety of meat as snacks according to new research from Technomic. Here are three ways meat is boosting snack sales.