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With competition continuing to heat up across the foodservice landscape, operators increasingly are turning to beverage-focused strategies to help boost customer traffic and build loyalty. In addition to gathering pertinent information about the consumer groups they’re looking to target, operators are employing such tools as special promotions, menuing of specialty beverages, the use of distinctive […]
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Kale recently claimed a spot on McDonald’s menu as an ingredient in a line of high-protein breakfast bowls the chain began testing in Southern California restaurants. One bowl features turkey sausage, egg whites, kale, spinach, bruschetta and cheddar jack cheese. Another includes chorizo and egg on a hash brown with shredded cheddar jack cheese and […]
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There’s nothing new about bone broth except for its newfound fame. The trendy beverage has been considered a warming, satisfying food around the world for centuries, from chicken soup embellished with matzo balls to Korean ox bone soup, but it is gaining momentum with a health-conscious crowd that puts the meaty elixir on par with […]
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The wine world, while steeped in tradition, is far from stagnant. Innovations from commerce and culture find their way into wine product development, leading to new experiences for consumers and new opportunities for producers. At the recent Wine Vision conference in London, two leading lights in wine trend-spotting: Lulie Halstead, co-founder and CEO of Wine […]
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“There are lots of benefits to having a green roof—the short-term benefit is having a usable amenity space,” says Steven Peck, president of Green Roofs for Healthy Cities. A growing number of cities are paying multifamily building owners to add green roofs to their buildings. That’s helping to motivate more owners to plant their rooftops. […]
Read More…Labor costs are a growing concern for the restaurant industry. Numerous restaurant company executives are saying that labor costs are an increasing problem. And more operators are saying they’re struggling to find good workers. Hudson Riehle, head of the research and knowledge group at the National Restaurant Association, said that employee recruitment is a growing […]
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Traditional competitors have been moving into each other’s territory, and are using many of the same methods Whole Foods, the Austin, Texas-based grocery store chain, has for years been taking share from restaurants by offering unique stations where customers can get freshly made pasta, wood-fired pizza or cocktails. But some restaurants have also been shifting […]
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According to the latest research from The NPD Group, dine-in, or on-premises, visits to restaurants grew 2 percent in 2014, in addition to 1-percent growth in 2013. Meanwhile, takeout, or off-premises, traffic declined 1 percent for each of the last two years. The new research was presented at NPD’s Foodservice Summit 2015 Get Growing Again—Inspiring […]
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Although Americans obviously love their steaks and burgers, many are looking at other protein sources as a way to maintain healthier diets and save money when dining out. The nation’s total beef consumption is down from 27.3 billion pounds in 2008, to 25.5 billion pounds in 2013, according to the U.S. Department of Agriculture. Clearly, […]
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Tacos continue to ride on the fast track to success as customization and dietary options continue to be meta-trends driving menu changes across the country. These trends have led to the development of new innovative versions of familiar foods seen throughout quick-service and fast-casual segments all the way to upscale restaurants. According to Forbes Magazine, […]
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