As 2013 comes to a close, some new trends are making their way into the restaurant industry for 2014. Andrew Freeman, chief executive of the San Francisco-based consulting firm Andrew Freeman & Co. predicts a wide range of developments from how hotel lobbies will be used to the way certain foods could be transformed.Read More
Monday, December 2, 2013 3:46:49 PM America/Chicago
Monday, November 18, 2013 10:03:41 AM America/Chicago
According to a twice-annual survey conducted by the North American Restaurant Consumer Sentiment Review by AlixPartners, consumers will not eat out as often in 2014. Surprisingly, financial constraints are not the top reason to explain this restraint. Instead, patrons claim that health concerns account for their decision to avoid restaurants.Read More
Thursday, October 31, 2013 12:39:08 PM America/Chicago
Restaurant same-store sales continue to struggle in 2013. For the third quarter in a row, sales figures have gone down, despite a slight increase in September. This means that the restaurant industry isn’t close to experiencing healthy growth for the foreseeable future.Read More
Tuesday, October 15, 2013 1:38:16 PM America/Chicago
During the 2013 Multi-Unit Foodservice Operators (MUFSO) Conference this fall, consumer behavior was a central focus. In fact, New York Times investigative journalist Charles Duhigg presented his keynote speech on this essential topic for restaurant operators.
Duhigg explained that consumer habits have a major influence on restaurants’ revenue. However, brands can affect those behaviors by examining purchasing patterns while also analyzing what motivates their patrons.Read More
Monday, September 30, 2013 10:17:42 AM America/Chicago
Autumn is here and that means fall menus are now being used in restaurants around the country. Meals that include apples, squash, pumpkin and cinnamon have made their way into lots of delectable dishes. But fall specialties are now expanding into new trends that could extend beyond this season.
Restaurant patrons want more variety in the foods that they order. So the following is a list of the latest ingredients that are making their way into today’s fall menus.
Monday, September 16, 2013 9:46:19 AM America/Chicago
Recently, restaurants around the country have created gluten-free menus for their patrons. However, it’s questionable whether these meals actually adhere to the Food and Drug Administration’s (FDA) definition of gluten-free.
But this difference of opinion is quite understandable. The FDA itself has struggled to identify how to define gluten-free meals for the restaurant industry. It’s taken six years for this federal agency to determine a regulation to follow. Now eateries have until August 5, 2014, exactly one year from when the new rules were first issued, to make sure their gluten-free foods meet these guidelines.
Thursday, August 29, 2013 11:04:10 AM America/Chicago
American consumers are often loyal to the foods they enjoy. But when a new kind of cuisine comes along that appeals to their taste buds, it isn’t uncommon for the ingredients to become popular very quickly. There are now three foods in particular that have the potential to go mainstream in the United States. Dishes from Peru, Korea and Vietnam are all on the verge of making an impact on American diners in the near future.Read More
Thursday, August 15, 2013 11:36:11 AM America/Chicago
About 13.1 million people are employed by the restaurant industry. This means that 1 in 10 American workers are expected to wear a restaurant uniform of some sort each and every day.
Thursday, August 1, 2013 1:07:26 PM America/Chicago
In today’s web-driven world, most companies realize they need an online presence. More and more consumers use websites to research business before spending money on their services. Like a majority of establishments in the current marketplace, restaurants also benefit from having an accessible website for their guests.
But just because you have a website doesn’t mean it’s effective. There are certain elements that are necessary in restaurant websites in order to reach customers successfully.Read More
Wednesday, July 17, 2013 11:24:38 AM America/Chicago
The costs of running a restaurant can add up quickly, making it difficult to earn a profit. It’s especially hard in a tough economy. That’s why some restaurant owners often prefer to leave maintenance of their equipment out of their budgets. They simply feel the funds could be better spent elsewhere.Read More