Consumer Trends

Feedback from Zagat’s latest New York City survey

The results of Zagat’s 2011 New York City Restaurant Survey revealed that in line with the still sluggish economy, many of the 123 restaurant newcomers are stylistically casual and modestly priced. In addition, Zagat respondents are eating more home-cooked meals and dining out at less expensive, more casual spots.


Freeze frame

As the winter of 2010-11 finally (and blessedly) winds down, it might seem a bit early to be thinking about frozen desserts and “slushy” drinks. But summer is just a few short months away in the northern states and in full swing down south.

Childrens' opinions are a powerful part of the dining decision, not only for fast-food restaurants, but also for casual-dining chains that appeal particularly to families.

Jim Lavender, Executive VP of Purchasing & National Accounts for Ben E. Keith Foods, is retiring Sept. 30. According to the company’s news release, he...

Is your host or hostess making a good first impression? By pronouncing the names of guests correctly, this impression can be improved. Try this idea.

WASHINGTON, D.C. (November 15, 2011)—The United Fresh Foundation is looking for nominations for the upcoming 2012 Produce Excellence in Foodservice Awards...

Marketing is one of the least understood disciplines in foodservice. Your brand image and brand integrity are delicate, fragile images in the mind of your customer.

Yellow is the new green. Restaurants in Harrisburg hire cops. And sushi takes an assembly-line approach.

First taste of restaurant work came at 15, waiting tables at a Steak & Ale.

From their headquarters in San Antonio, Texas, Taco Cabana’s culinary team—Diego Galicia, R&D coordinator, and Walter “Smokey” Waters, executive...

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