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Technomic

Restaurants feel the competition from new meal channels

The competition for at-home meals in particular is surging, with novel choices like meal kits gaining some favor.

7 ways restaurants will change in 2017

Technomic's restaurant specialists invited the editors of Restaurant Business to participate this year in the researcher's annual brainstorm of what the market can expect in the 12 months ahead. Here are the forecasts from that first-ever collaboration.

Most of America’s favorite casual-dining concepts for 2017 are upscale or boast a specialized cuisine—only one is a traditional varied-menu concept.

Full-service chicken-wing chains are hatching quick-serve spinoffs.

The new Technomic Chain Restaurant Index shows 4.4% sales growth in the quarter.

Chicken finger-focused concepts are on the rise because they meet the preferences of today's diners, particularly the all-important group that everyone is chasing.

Aging consumers are bringing traditional indicators back in vogue, though they’re reluctant to pay more for items flagged that way.

The QSR Plus subsegment continues to be a sweet spot, with chains such as In-N-Out Burger and Culver’s scoring well for made-to-order fare served at a value price.

Many of these less-familiar cuts are lower in cost, and adapt well to bold seasonings and global dishes. Start with these recipes to explore some unique meat cuts.

The chains are leading the industry's growth, despite some restaurants' struggles, says RB's The Bottom Line.

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