social media

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.

What's going on here?

By Kelly Killian on Jan. 02, 2014

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.

Yelp restaurant reviews identify food poisoning outbreaks, researchers say

May 23, 2014

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.

Technology

CIOs in the c-suite

By Sara Rush Wirth on Jan. 05, 2015

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.

Marketing