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Consumers are ordering fewer beverages in restaurants. Drink orders have declined 4%, or 2 billion servings, over a five-year period, according to new research from The NPD Group, Chicago. Behind the trend are changing tastes and cost consciousness, NPD said. In particular, carbonated soft drinks, brewed coffee and milk are falling out of favor. Soda […]
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Your employees can provide the strongest, most passionate endorsements of your business — if they’re engaged. An astronomical 96 percent of employees who are engaged in their jobs try their hardest at work. If that many of your employees are giving it their all, day in and day out, your company will certainly go the […]
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In a New York Times article, author Jane Levere describes the strategic importance of the airport VIP lounge as a differentiator for competing airlines. As a global traveler who frequents these VIP lounges, I couldn’t agree more. If you have been watching the airline business over the past several years, you have noticed some drama. […]
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Turned off by a slightly strong smelling fillet of halibut? Don’t think that grilled salmon will be any good tomorrow? Such mealtime decisions may seem innocent enough, but when they’re made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood supply winds up uneaten, […]
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Walk down the aisle of any American grocery store and scattered amongst the usual gamut of brands, you’ll find products from popular restaurants. Taco Bell bottles its famous sauce packets (minus the cheeky sayings). P.F. Chang’s boxes frozen versions of its most popular menu items, like sesame chicken and shrimp lo mein. Marie Callender’s is […]
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With mobile devices now becoming a rather permanent fixture in our day-to-day lives, it should come as no surprise that the need to stay connected is changing the way customers make their dining decisions. Check out these statistics to see how restaurants are approaching the changing needs of their customers. * See more at: cbcommunity.comcast.com
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Descriptions including “craft”, “small batch,” “custom,” “limited edition” and “artisan/artisanal” are more likely to influence the purchasing decisions of millennials than they are to sway older consumers, according to a recent Harris Poll. Chefs and restaurateurs are finding ways to feed the trend — the Culinary Institute of America will hold a Crafting Beer and […]
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At $47, the bison filet at Eddie Merlot’s steakhouse is just as expensive as the New York strip steak. It’s also half the size. The grass-fed meat has fewer calories, less cholesterol or fat than beef, and consumers can’t seem to get enough. Restaurants are raising prices while the meat — once a niche item — […]
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WeWork is pioneering the idea that a company’s workspace can also double as a meeting place The office 10 floors above Connecticut Avenue in the Dupont Circle neighborhood of Washington, D.C., isn’t like most offices. For one thing, today this office has a Google-labeled minivan parked in it. In front of the minivan, employees from […]
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With many Americans now avoiding gluten, and a growing number of people eschewing most carbohydrates as they follow the paleo diet, bread is less of a meal staple and more of an indulgence. Consumers are also more sophisticated and discriminating, so when they do decide to have bread, they want it to be something special. […]
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