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Consumer Trends

What drives millennials’ food choices?

 Aug. 25, 2010

The NPD Group, a leading market research company, found in its recent National Eating Trends survey that members of the millennial generation, also known as Generation Y, have significantly decreased their rate of dining out. This age group also tends to base their food choices on impulse, price and time. Here are other findings from the NPD report.

October 2011 Ideas Index

 By Restaurant Business Staff on Oct. 01, 2011

Ideas from October 2011

Financing

Spring's in full swing

By Patricia Cobe on May 01, 2012

With flowers blooming and vegetables sprouting in colder climes as early as March this year, chefs in the Midwest and Northeast were able to get a head start on spring menus.

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The pursuit of customer satisfaction

By Peter Romeo on May 22, 2013

Mike Roberts’ is doing what he’s always done: following the customer. It’s tempting to see Guest Editor Mike Roberts’ new LYFE Kitchen and its array of socially responsible attributes as a departure from his old job as Global President and COO of McDonald’s.

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Buying flavored alcohol

By Restaurant Business Staff on Apr. 13, 2004

Over the past five years, well over 100 flavored vodkas have been introduced, according to the Distilled Spirits Council.

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The value of high-end coffee and tea

By Restaurant Business Staff on Dec. 13, 2006

Espressos, Americanos, cappuccinos, lattes—these are the real restaurant moneymakers these days.

"Limited" success

By Restaurant Business Staff on Nov. 07, 2007

Nine steps to a great LTO.

Ending on a sweet note

By Patricia Cobe on Mar. 01, 2009

Tempting customers to buy dessert is a surefire way to boost dinner and lunch checks. But that means offering an irresistible and varied selection that hits every diner’s sweet spot. Suppliers have stepped up to the dessert plate with ingredients and products for operators at every level—from QSR grab-and-go treats to comforting family-dining pies and ice creams, to the speed-scratch cakes, pastries and mousses that differentiate casual menus.

Financing

Falling for freshness

By Patricia Cobe on Oct. 01, 2010

It used to be that spring and summer menus had the monopoly on fresh fruits and vegetables—especially in restaurants north of the sunbelt.

Foodservice GS1 US Standards Initiative Observes Second Anniversary

By Restaurant Business Staff on Oct. 14, 2011

LAWRENCEVILLE, NJ (October 14, 2011)—Dozens of major foodservice companies are seeing measurable benefits as part of the industry-driven Foodservice GS1 US...

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