First Data Corporation released its First Data SpendTrend analysis for May 1, 2014 through May 30, 2014, compared to May 2, 2013 through May 31, 20
The spring brought relief for the restaurant industry, which based on the results for May has now posted three consecutive months of positive same-
The downside and upside for the U.S.
In a recent report from Suillivan Higdon & Sink FoodThink titled "QSRs and America's Changing Tastes," researchers highlighted quick-servic
According to a recent report by The NPD Group, 11 percent of the population follows a gluten-free diet.
Health continues to be the driving trend for menu development and product innovation in the limited-service restaurant space—and that’s not changin
Americans appear ready to move on from worrying about the recession and one thing seems clear: They need a vacation.
There’s nothing unusual anymore about a chef or restaurant having a garden to provide herbs and veggies as food and drink ingredients.
With new limited-service brands emerging at a rapid pace, consumers have more dining choices than ever, and their preferences are proving that esta