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Technomic

Consumer Trends

The 10 most craveable chain sandwiches

 By Lizzy Freier, Dora Meza and Michelle Zalesny on May 30, 2017

Customers reveal which chain subs spark their strongest yearnings.

Operations

Speedy cookers meet diners' demand for good food fast

 By Lisa Arnett on Mar. 15, 2016

Today’s restaurant guests demand both speed and quality. For operators to deliver on that need means taking a look around the kitchen—beyond the ingredients.

Consumer Trends

What draws restaurant visits

By Technomic on Sep. 15, 2016

At a time of softening traffic, consumers say the old draws may not be what pulls them into one restaurant versus another. Here are the features they cite as actually turning their heads today.

Technology

Mobile app must-haves

By Sara Rush Wirth on Jan. 13, 2017

Features to consider when building an app.

Technology

To kiosk, or not to kiosk

By Restaurant Business Staff on Feb. 07, 2017

Self-service kiosks can make ordering and payment easy for busy limited-service customers, and they may still benefit from a novelty factor in some markets.

Food

4 fastest-growing proteins on menus

By Lizzy Freier on Jun. 12, 2017

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

Restaurant industry disruptors 2016

By Sara Rush Wirth on Mar. 22, 2016

Who and what are the disruptors to the restaurant industry for 2016? Answering that question is a key goal at the Restaurant Leadership Conference.

Restaurants likely to feel collateral damage from terrorist attacks: Study

By Peter Romeo on Sep. 20, 2016

New research confirms that restaurant sales have been dampened by the emotional impact of mass violence, including terrorism attacks.

Marketing

Building brand ambassadors

By Lisa Arnett on Jan. 17, 2017

Operators have found that how they respond to glowing compliments can have significant benefits to the brand. Here, they weigh in on where to find brand evangelists.

Food

20 flavors poised to pop

By Patricia Cobe and Lizzy Freier on Feb. 14, 2017

The under-the-radar ingredients emerging on menus this year.

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