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Restaurant Growth Kit

We’ve put together a collection of our best resources to help you grow and market your restaurant.


The Future of Foodservice Is Already Here

We’re currently in the midst of a fourth Industrial Revolution — one that’s bringing together digital, biological, and physical systems. What might have seemed Orwellian 25 years ago — sending a self-driving car to pick up a pizza, or wearing contact lenses that allow a maitre’d to immediately know your dining preferences — is in many cases a reality today….read more →Read more...

4 Ways Trump Will Impact Restaurants

Trying to determine the Trump impact on restaurants and foodservice is a difficult task. Will deportations (or that “big, beautiful wall” Trump promised) lead to higher food costs down the road? Will restaurant CEOs usher in an era of fewer regulations, all while climate change affects crop yields? A lot hangs in the balance and the short answer is that the future…read more →Read more...

The Restaurant Recession Is Overblown

There’s been a lot of chatter around a so-called “restaurant recession” recently. The phrase really took off in July 2016, when analyst Paul Westra warned that the U.S. was on the brink of a “restaurant recession,” offering a bearish report on the industry and downgrading 11 restaurant stocks. A number of other analysts, along with the media and industry execs, took…read more →Read more...

25 Scary Things Keeping Restaurant CEOs Awake at Night

One thing is for certain – there’s a lot more uncertainty in the world today. And it’s having an impact on not just the economy around the world, but the restaurant business and sleeping habits of restaurant CEOs forced to contend with increasingly complex challenges brought on by globalization and modernization. So, let’s take a look at just 25 of…read more →Read more...

Drive Thru Key to Chick-fil-A Out-Performing McDonald’s

McDonald’s announced earlier this year that they’ve plugged their most gushing wounds through steps CEO Steve Easterbrook cites as “bold, urgent action.” It is true that U.S. same-store sales (sales for locations open at least 13 months) were up 5.7 percent in Q4 2015 and global sales increased five percent for the year’s last quarter, allowing McDonald’s to finish 2015 with…read more →Read more...

Evidence the Better Burger Segment is Getting Saturated

THE SHAKE SHACK SLIDE Americans love hamburgers. With nearly 50,000 burger joints in the United States, there’s one location for every 6,300 citizens who – on average – consume 46 burgers each year; collectively gobbling down 14 billion hamburgers annually. Of all sandwiches sold in the U.S., 60 percent are hamburgers, and 71 percent of all beef American’s consume comes…read more →Read more...

10 Trends Reshaping the Restaurant Industry

  It isn’t enough to know that the fast-casual brands are eating into the market share of fast-food chains and full-service restaurants; nor is it enough to know that “fresh” has become one of the most bankable words in the F&B industry. Why? Good question. Understanding (and asking) “Why?” is essential; and in this article, we take a deep-dive into…read more →Read more...

Restaurant Uniforms Go Eco-Friendly

People nowadays are all talking about sustainability and creating an eco-friendly workplace. Increasingly, the restaurant industry is getting in on the “green scene” – from installing energy-efficient hand dryers to controlling water flow in the restroom faucets to using biodegradable and recycled take-away containers. But how are restaurateurs able to create sustainable restaurant uniforms?Read more...

What’s Changed with Food Trucks?

The food truck sector of the restaurant industry has grown 8.4% from 2007 to 2012, and is slated to be a $2.7 billion business by 2017. From sustainable concepts to technological improvements, food trucks have come a long way since the mobile lunchbox concept of the 1970s to the modern gourmet-on-the-go business we see today. Here’s what’s changed with food…read more →Read more...