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Consumer trends, insights and preferences
Changing customer demographics could mean operators need to cater differently to diners, says Technomic.
Part of Adam Hasley’s job at the National Restaurant Association is reading the future. Here’s some of what he’s seeing.
Some 10% of millennial diners say they never leave gratuity when dining out.
It looks like Canadian restaurateurs will reap the benefits first, but U.S. operators need to catch up, big time.
When it comes to consumers’ menu preferences this spring and summer, it pays to go seasonal.
In addition to the basic rules of menu psychology, operators can use their digital menus and self-order kiosks to gather data from ordering experiences.
From sandwiches to seafood, better quality foods, brand name items and healthier options mean more consumer interest. For operators, there’s opportunity to cash in.
The opportunities provided by the legalization of cannabis for recreational use are about to be within reach of food and beverage places.
Consumers with young children reveal their favorite restaurants for their families.
New data from Technomic reveals which brands consumers say are dropping the ball in service, ambiance, food, value and more.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.