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Log In / Register | Apr 16, 2014

Diners Want More Vegetables on Menu

CHICAGO – Total menu incidence of vegetables has increased over 11 percent in the past three years. Not only are these super foods more prevalent in restaurants today, but the most innovative operators are transforming vegetables like eggplant, cauliflower and zucchini into center-of-the-plate options.

As Dessert Definition Expands, So Does Consumption

CHICAGO—What actually is dessert? Is it the sweet ending to a dinner meal, or something bigger?

Fast-Casual in 2013 Still Sizzles

A colorful Panera Bread. photo by bmm

CHICAGO – Fast casual makes up only 14 percent of the $223 billion limited-service restaurant segment, but its sales continue to sizzle past other segments.

Comfort Foods, Sweets Build Craveability with Customers

Last summer's Bacon Sundae from Burger King. Photo of poster/bmm

CHICAGO – Craveability is a major purchase driver for restaurants.

Second Quarter Continues 4 Year Full Service Restaurant Visit Losses

Source: The NPD Group/CREST® and CREST OnSite®, quarter ending June

CHICAGO — Consumers pulled back from visits to midscale and casual dining restaurants in April, May, and June, continuing a four-year streak of visit losses for the full service segment.

More Menus Offer Pork

red bean, rice and andouille sausage at Applebee's
photo of red bean and andouille sausage from Applebee's website

CHICAGO — Restaurants are expanding pork dishes, according to a survey of 2,000 restaurant menus by foodservice researcher Technomic.

Study: Hispanics Dine with Family

Pary Composition of restaurant guests
Chart: NPD

CHICAGO — The family orientation of U.S. Hispanics extends to restaurant dining.

Retailers Gain over Restaurants on Prepared Meals

CHICAGO — Retailers continue to gain ground as consumers buy prepared meals from more places.