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Understanding the gluten-free customer

 By Restaurant Business Staff on May 01, 2013

Celiacs may have spurred demand for gluten-free menu options, but experts say that only 1 percent of the 44 million people estimated to be in the gluten-free audience have celiac disease. While some of these consumers may be gluten intolerant, research shows that about 29 percent simply perceive gluten-free as a healthier way to eat.

Disparate Mindsets of Post-Recession Consumers Will Shape Restaurant Recovery and Growth, Says NPD

 By Restaurant Business Staff on May 12, 2011

CHICAGO (May 10, 2011)—Consumers are of two different mindsets when it comes to spending - those that cannot spend freely and those that can - and the...

Consumer Trends

Animal welfare

By Steve Brooks on May 28, 2013

Temple Grandin still remembers a day, back in 1999, when she led a restaurant vice president on his first tour of a slaughterhouse.

Gordon Food Service: "Eye-opening" Energy Savings

By Restaurant Business Staff on Jun. 16, 2011

CANADA (June 16, 2011 - GFS)—When BC Hydro started to work with Gordon Food Service in 2008, Mark Bethell expected to learn a few strategies for saving...

The smell of freshly baked bread

By Restaurant Business Staff on Jul. 15, 1998

The smell of baking bread wafts through the restaurant as customers sit and wait (patiently) for the bread basket to arrive.

Marketing

Social media evolves from marketing to operations

By Amanda Kooser on Jun. 24, 2013

Ruby Tuesday’s narrowly-averted cheese-biscuit apocalypse demonstrates how social media’s role is evolving from marketing to operations.

Consumers Swayed By Morning Perks In Hotel Selection, Says Technomic

By Restaurant Business Staff on Jul. 20, 2011

CHICAGO (July 20, 2011 - PR Newswire)—When choosing a hotel, it’s not just the amenities they pay for, but the freebies they don’t, that influence...

Snapshots: Raz Ademosu, Raz'z Bar & Grill

By Restaurant Business Staff on Mar. 15, 2004

An ongoing look at the industry's faces of diversity. If running a catering business is difficult, then imagine having to run one without a telephone, silverware—or even a stove.

Financing

Grape expectations

By Patricia Cobe on Aug. 27, 2013

As part of the chain’s “7 Days, 7 Deals, 7 Dollars” promotion, the sandwich—with housemade pickle and side—sells for $7.

Consumers Continue To Drink More Coffee And Tea

By Restaurant Business Staff on Aug. 16, 2011

Despite the specialty coffee craze at limited-service restaurants, regular hot coffee still accounts for the highest level of reported consumption among...

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