Trends

Join Our Newsletter and Get...

Restaurant Growth Kit

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


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...

Eat Dirt! It’s A Hot New Restaurant Food Trend

We’re not talking about chocolate cookie crumbs sprinkled over confections. Some of the world’s top restaurants are serving entrées with a side of edible dirt, and the trend is quickly catching on thanks to its farm-to-table sensibility. Composed of dehydrated produce, edible dirt provides an earthy base to accent fresh vegetables. It’s a down-to-earth restaurant food trend.Read more...

Restaurant Trend: Divergent Trading

There’s been a lot of conjecture that guests are “trading down” when it comes to eating out. That they are monitoring their wallets more and more, choosing to save money over enjoying the experience of a nice meal in a full service restaurant. But that’s not the full picture. What we’re seeing is not trading down. It’s divergent trading.Read more...