facebook pixal

social media


Understanding the gluten-free customer

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.

What's going on here?

The new issue of Restaurant Business marks a redesign—and a reinvention. See what's new, and find out why we dedicated our entire January issue to the consumer.

A new study by the Centers for Disease Control and Prevention finds that Yelp postings can be an effective way for health officials to detect food-safety lapse.

Recently, many big brands have started bringing professionals into the c-suite to head up tech efforts—from security and payment in the age of data breaches to consumer-facing mobile apps.

Operators are offering more than just a meal for mom this year.

The “We Beefin’” EP slams McDonald’s, Burger King and others.

Spot check evaluations can help improve the performance of your staff. Instead of waiting for the big performance review, why not give them mini-evaluations over the course of the year?

CHICAGO (Nov. 12, 2009 - BUSINESS WIRE)—The Top 100limited-service sandwich chains grew sales by 8.6 percent in 2008, to$20.3 billion. Gains were driven by...

Restaurant Business’ ranking of restaurant operators—chains, independents and chefs—by social media activity.

A roundup of mobile payments, restaurants running on iPhones and POS moving to tableside.

  • Page 4