Financing
6 takeaways from the IFA’s 2018 franchising forecast
The International Franchise Association's 2018 forecast for franchising provided more than just sales projections for franchisees and franchisors. Here are some nuggets of value to all types of restaurant operations.
Rise to the Occasion: Sandwiches & Bread
It’s hard to believe that a mere five years ago, menu developers, purchasing agents, food manufacturers and restaurant customers were in the grip of the low-carb craze.
More than half of the restaurant industry’s $491 billion in sales come from the Top 500 chains. And these giants grew at a modestly stronger rate, both in terms of sales and store counts, than the industry overall. Restaurant Business focused on the leading 250 performers to identify trends for our first-ever special report delivering lessons from Technomic’s annual Top 500 Chain Restaurant Report. This special package includes lessons for all operators from the largest chains by segment, menu category and more.
Point-of-sale technology affects every aspect of foodservice operations. The Web and wireless technology have freed the POS system for more wide-ranging tasks, like interfacing efficiently with customers. Today’s technology gives customers more control over the dining experience and frees up some labor.
Restaurant chains that serve more lower-calorie foods and beverages have better business performance, according to a new study by Hudson Institute. Over five years, chains that increased the amount of lower-calorie options they served had better sales growth, larger increases in customer traffic and stronger gains in total food and beverage servings than chains whose servings of lower-calorie options declined.