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Q&A with Ron Shaich

 By Peter Romeo on May 01, 2012

Ron Shaich opens up about his focus on Conscious Capitalism and how he has found success in the restaurant industry.

Financing

How restaurants in Portland, Oregon, are thriving on Conscious Capitalism

 By Sam Smith on May 01, 2012

In the late 1990s a group of Pacific Northwest wheat farmers took stock of a bitter reality. They were shipping product to far off, overseas commodity markets, where they had no control over falling prices.

Consumer Trends

International Foodservice Recovery

May 03, 2012

According to The NPD Group, world foodservice markets have steadily and slowly gained traction without help from the global economy. Here’s a snapshot of those countries that were doing the best at the end of 2011.

Former President Clinton thanks industry, argues for more cooperation in public life

By Restaurant Business Staff on May 06, 2012

Before a standing-room-only crowd, former President Bill Clinton thanked the restaurant industry for its efforts to make healthier food available to children and made the argument that in solving big problems like childhood obesity “cooperation works better than conflict in the 21st Century.”

Consumer Trends

Millennials' chain rankings pack some surprises

May 11, 2012

Which restaurant chains are valued most by Millennials for the brands’ social-responsibility efforts? Here’s a hint: Don’t waste a guess on Chipotle or Starbucks.

Consumer Trends

Bursting the gluten-free bubble

May 16, 2012

The gluten-free trend doesn’t have long legs, reported Dr. Elizabeth Sloan, president of Sloan Trends, in a presentation at the recent Research Chefs Association conference in Texas. Among her findings, a few standout themes emerged.

Move Over Beef, Americans Are Eating More Chicken

By Restaurant Business Staff on May 22, 2012

CHICAGO, May 22, 2012 /PRNewswire/ -- Beef may not be 'what's for dinner.' After the recent report of mad cow disease in California, combined with the bad...

Consumer Trends

Snacking takes a bigger bite

May 25, 2012

A growing population of snackers is pushing traditional meals over to the sidelines. In a recent Technomic survey, nearly half (48%) of consumers polled confessed to snacking at least twice a day. With these mini-meals on the rise, here are a few trends to watch.

The Week in Ideas, June 1, 2012

By Restaurant Business Staff on Jun. 01, 2012

This week: Aiming your Twitter rage at graduates. Banning sodas (maybe you heard something about this?). Doing the dirty work. And while it may seem like a good idea at the time, funding your new restaurant with bad checks is really never smart.

Consumer Trends

Snacking goes global

Jun. 04, 2012

America has become a snacking culture. People now eat before, between and after meals. What’s more, snacking is and will continue to grow as a global exploration of taste, as today’s younger consumers are more interested in globalized flavors.

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