Why this fast-growing trend could become the new prime choice for restaurants.
How quick serves are delivering more dynamic and memorable dining experiences.
This year’s annual trade show heavy on customization, craft products, and interactive technology.
Consumer demand for convenience boosts mobile apps, kiosk tech at the major quick serves.
Paul Miller witnessed the ebbing demand for fine dining firsthand.
New research released today from the National Restaurant Association finds that that nearly two in five American adults plan to dine out on May 14, and 21 million will order restaurant takeout or d
More limited-service chains are focusing on mindfulness as a way to meet consumer demand for health.
The restaurant industry is at a crossroads. That was the conclusion reached by AlixPartners, a global business-advisory firm, after conducting a survey of more than 1,000 U.S. consumers.
Two veterans of the Chicago restaurant scene pair up for an interpretation of the classic diner.
Here's how restaurants can reinvent traditional combos to drive business in their outlets.
Playing music that has a good fit with a company’s brand increased customer well-being and hiked sales for a major restaurant chain, the largest academic study of background music ever conducted sh
Updated build-your-own efforts can attract younger diners into your restaurant.
Chipotle’s comeback appears to be resonating with its customers.
What can the foodservice world expect from a Trump administration when it comes to policy? We’re about to find out.
With Amazon entering the picture, quick-service operators need to prepare for a seismic change in the industry.
Starbucks has a response to reports that its brand is faltering: It’s simply not true.
A diminished interest in sweetness is changing how operators craft their beverage menus.
These merging plant-based food trends could have an enormous impact on the limited-service industry.
The fast-casual industry is due for some disruption.
Millennials are forcing chains to look at opportunities in new dayparts.
Health-conscious consumers are discovering ancient grains, which offer nutritional benefits as well as inventive menu applications.
Thanks to platforms like Snapchat and Facebook, consumers are becoming more open to technology-driven ordering.
While opening fast casuals is increasingly attractive to chefs, at least one has found that counter service isn’t always an easy sell.
Teen patronage at limited-service restaurants has plateaued, but operators can still attract this consumer base—with a little effort.
For operators, mobile is the opportunity now, but what lies ahead?
The 50-plus demographic is a powerful group whose choices can have a big impact on a brand’s bottom line.
In a study examining dining experiences of millennial consumers (18 to 34 year olds), Y-Pulse was able to dig deep into what drives the same consumer to very different types of food experiences out
After a decade-long increase, Valentine’s Day spending is expected to finally see a market correction this year, according to the annual survey released by the National Retail Federation and Prospe
Getting customers who visit restaurants less to visit more may be overstating the obvious in terms of boosting sluggish U.S. foodservice traffic growth. It turns out that it’s not.
Amid consumer skepticism, limited-service restaurants can attract higher-income diners with non-GMO options.