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7 consumer insights from the Restaurant Leadership Conference
Millennial customers may be getting all the attention from restaurants right now, but Gen Z—those 21 years of age and younger—quickly is emerging as a formidable group of consumers.
A one-on-one with Wendy's CEO Emil Brolick
Wendy's CEO Emil Brolick shared many insights on leadership, growth, making mistakes, leaving a legacy, and more at the Restaurant Leadership Conference on Wednesday.
Some operators are looking to source lesser known but abundant seafood that often turns up in the by-catch. These “trash” fish may have names that could sound off-putting to consumers, such as lionfish, sheepshead or grunt, but innovative chefs are proving that their flavor and texture stand up to their upscale cousins—at a gentler price. And diners are biting.
Foodservice manufacturers introduced an array of new equipment at last week’s NAFEM Show in Anaheim, much of it boasting digital controls and “smart” operating systems. Several companies showed attendees how to integrate their equipment into a concept-within-a-concept as a way of solving a problem or exploiting an opportunity. Here are three examples.