Value is in the eye of the beholder, and recent research suggests consumers find the most value in the pizza segment of the quick-service industry.
Chicken is the most featured protein on sandwiches and wraps, at 83 percent and 80 percent respectively, according to recent research by Food Geniu
Americans are building up a resistance to long-standing, one-dimensional flavors in favor of complex pairings, global ingredients, and interesting
The National Restaurant Association (NRA) each year prepares its What’s Hot culinary forecast of menu trends for the coming year.
A recently released Harvard study on the health benefits of eating nuts confirmed what health-conscious consumers already know—that nuts are good f
Subway Restaurants and MTV released the results of a joint survey uncovering new insights into Millennial generation health perceptions. According
New research from the National Restaurant Association (NRA) found that 33 million Americans will rely on restaurants for all or parts of their Than
First Lady Michelle Obama recently embarked on a new campaign that encourages kids to drink more water, something they don’t do a lot of now, repor
Restaurant Sciences LLC, an independent firm that tracks food and beverage product sales throughout the foodservice industry in North America, rele
After several years of servings declines at restaurants and other foodservice channels, soup has regained its favor with U.S.