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consumers

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.

Food quality isn’t all-important at restaurants, new study finds

By Jill Failla on Feb. 21, 2017

Other attributes rank higher than food quality when it comes to how much consumers will pay at restaurants, the research shows.

Consumer Trends

The 10 most craveable chain burgers

By Jill Failla and Lizzy Freier on Feb. 28, 2017

Customers reveal which restaurant chains offer them the most craveable burgers that they can’t get anywhere else in a recent Technomic survey.

Consumer Trends

3 trendlettes to watch for March

By Alaina Lancaster on Mar. 01, 2017

Restaurants court consumers with concepts designed for next-level hospitality and social engagement.

Consumer Trends

The 5 cleanest fast-food bathrooms—and 5 missing the mark

By Jill Failla on Mar. 06, 2017

Customers rate the best and worst quick-service restaurant chains for bathroom cleanliness in a recent Technomic survey.

Consumer Trends

5 chains winning special occasion visits

By Jill Failla on Mar. 09, 2017

Here are the five restaurant chains that consumers visit the most for special occasions.

Marketing

Consumers' 6 favorite restaurant loyalty programs

By Benita Gingerella on Mar. 13, 2017

Here’s a look at which rewards programs rise to the top, and why.

Consumer Trends

5 ways to appeal to Hispanic diners

By Jill Failla on Mar. 15, 2017

Hispanic consumers are placing increasing importance on group dining, kids menus and other key service and menu components, reveals new Technomic data.

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