Quick service restaurants inform customers of calories using receipts.
Industry News
To encourage mindful eating habits among consumers, a few small chains adopted a new way to display nutrition information on receipts. Santa Barbara, California–based SmartReceipt allows brands to give customers relevant and personalized messaging about nutrition. “Because SmartReceipt messaging is...
Burger restaurant concepts use premium ingredients to capture new customers.
Industry News
The combined influence of better-burger restaurants and the fast-casual customization model has had a profound impact on what burger brands now offer consumers. A recent survey by Chicago-based technology and services company Food Genius, which measures menu mentions at restaurant across the U.S.,...
Restaurant brands provide community assistance in times of natural disaster.
Charitable Giving
Marketing departments spend months planning major promotional events, but when a natural disaster strikes, taking action is all that matters. Time becomes an enemy when moments mean the difference between lives saved and lost, and some quick-serve restaurants have found ways to make an immediate...
Yogurt products are innovating fast food menus with popular breakfast dish.
Marc Halperin: Resident F&B Expert
For a food that’s only been available in the U.S. on a significant commercial scale since World War II, yogurt has certainly embedded itself into our national culinary consciousness in a hurry. The vast variety of brands, flavors, styles, consistencies, and packaging formats now available at your...
Female consumers affect menus and marketing with demand for healthy foods.
Consumer Trends
Meet Jane. At 38-and-a-half years old, Jane is a married mother of two and the breadwinner in her family. Statistically, she represents the average age and has the average number of children born to an American woman, according to the Central Intelligence Agency World Factbook. She’s among a...
Quick service brands grow local produce to use in their fast food restaurants.
Sustainability
Today’s consumers want to know where their food is coming from and are hungry for local foods. In the National Restaurant Association’s (NRA) “What’s Hot in 2014 Culinary Forecast,” which surveys U.S. chefs, locally grown meats and seafood and locally grown produce were the No. 1 and No. 2 trends...
Moe's president learned restaurant business working father's catering company.
Start to Finish: What Inspires Execs
My dad managed a large catering operation out in eastern Long Island, New York, and I started working for him I think when I was in the eighth grade. Like everyone else, I got started as a dishwasher, and we would cater four weddings every weekend. Eighth grade, I was washing dishes; ninth grade, I...
Industry News
With more quick-serve players jumping into the morning daypart, breakfast traffic continues to surge. A new report from The NPD Group, a global information and advisory firm, shows a 3 percent gain in sales during the morning meal across the whole restaurant industry in 2013. “Breakfast has been a...