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Seattle-based concept brings Chipotle assembly model to pizza segment
June 11, 2012 | By M. Sharon Baker Ally and Scott Svenson may be relatively new to the pizza business, but they are hardly neophytes when it comes to growing restaurant concepts into...
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Tis the Season to be “Thai”?
With the holiday season about to kick off, pumpkin, peppermint, gingerbread and eggnog are the obvious expectations. So Panera recently launched their Roasted Turkey and Cranberry Panini. Sounds like...
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Income Influences Patronage and Attitudes
High-income consumers not only use foodservice more often than lower-income consumers do, they also have a different set of demands. Consumers’ household income—particularly as it relates to their...
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Drew Brees brings Illinois-Based Sandwich Chain to N.O.
SUSAN LANGENHENNIG NEW ORLEANS — Why raise even an eyebrow about a fast-food sandwich chain expanding in New Orleans, one of the world’s great culinary capitals? The reason wears a No. 9 jersey and...
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Made in N.Y.: How the power lunch was spawned
Stacey Vanek Smith Kai Ryssdal:Not that it’s any of my business, but what did you have for lunch today? And as long as I’m asking, where’d you have it? At the office, talking shop, probably? Once upon...
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NATHAN SKID; (c) 2012 Crain Communications, Inc. All rights reserved. The rebounding economy has whetted the public’s appetite for steak. At least that’s the operating theory of several local...
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Trendspotting: Five Trends for 2013
Consumer demands for customisation, new flavour, better-for-you food, flexibility and speed will drive industry trends in the coming year. The foodservice scene in the U.K. continues evolving in...
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Trendspotting Part II: What to Watch in the U.S.
Last month in this space, I discussed the key trends that will impact the U.K. foodservice industry this year. This month, a look at trends in the U.S. Each year, Technomic brings together the best...
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Foodservice Interchange 2013 March 4, 2013 Allstream Centre, Toronto Meet One of Our Speakers Darren Tristano, Executive Vice President, Technomic, Inc. will share key insights into the evolution of...
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American Regional Cuisines Make Their Way Across the Pond
The U.S. is home to numerous regional cuisines that are often thought of as “ethnic” by U.K. consumers. Among these are Creole, Tex-Mex and regional American barbecue—three American specialities that...
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Is the Cupcake Trend Over? Battle for “Share-of-Stomach” Heats Up!
Over the past decade, we have seen a shift in the frozen treat and snack category with many short-term category trends gaining steam and eventually showing unsustainable growth in the longer term....
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Hooters is chasing women — as customers
Hooters has always been known for tank top-wearing “girls.” Now, faced with declining sales, it’s wooing women — as customers. The chain’s waitresses are as buxom as ever but its sales have “flattened...
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Loyalty Programmes Drive U.S. Restaurant Visits
Smart restaurant operators have always endeavored to take care of their most frequent visitors. That may have taken the form of a server simply knowing her customers’ names and whether they took cream...
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Eating Ethnic: Traffic Drivers & Attitudes
For ethnic fare, U.K. consumers seek restaurants and menus that offer both an authentic taste and authentic ambiance. It’s no surprise that consumer interest in and demand for ethnic foods at...
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Breastaurant Themed Reality TV Series Debuts This Fall
There’s a booming niche in the struggling restaurant industry known as “breastaurants“, or sports bars that feature scantily clad waitresses. But half naked waitresses are really only part of the...
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Industry Evolution
U.S. restaurant chains of all stripes are taking on fast-casual attributes to evolve their concepts and remain relevant to consumers. Change is one of the few constants in the restaurant industry....
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Dining Over a Din: Loud Eateries Feed on Energy
Chad Bell loved the steak tacos and margaritas at Rocco’s Tacos and Tequila Bar on Sand Lake Road. The blaring Top 40 music? Not so much. “It would be a great place if you were going to have drinks...
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New Concepts Continue to Boost his Restaurant Segment
The fast-casual food segment may be small, but its growth is outpacing the restaurant industry, attracting new competitors and spurring evolutionary changes from quick-service and full-service brands....
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Starters Are Moving Beyond the First Course
While U.S. consumers most often order starters for consumption prior to a meal, a good portion of them are ordered as main dishes, sides or snacks. It comes back to giving the customer what he wants,...
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Vegetables Grow on U.S. Restaurant Menus
American consumers have been telling restaurants for decades that they want to see more healthful options on menus, but historically they have rarely purchased better-for-you dishes. That long-term...
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