Restaurant and Foodservice
The latest on restaurant letter grades
A few short years ago, restaurants in New York City were warily waiting to see how a new letter-grade system, modeled after one put...
Food
Restaurant and Foodservice
Q-and-A: What the FDA’s gluten-free labeling requirements mean for your restaurant
After years of food-makers, restaurateurs and consumers struggling with unclear definitions and making due with inconsistent labeling, the U.S. Food and Drug Administration last...
Restaurant and Foodservice
Mark your calendar with meatless recipes
A few months ago I enjoyed a whirlwind few days at the Summer Fancy Food Show, which offered plenty of fascinating people and a...
Restaurant and Foodservice
The Social Chef is more than just a hashtag, it’s a way of business
Between the biggest social platforms — Twitter, Instagram, Facebook and YouTube – chefs now have the ability to reach thousands of consumers at one...
Restaurant and Foodservice
Q-and-A: NRA’s Scott DeFife on GS1 US Standards and traceability’s role in food safety
Even though National Food Safety Month is coming to a close, it’s important to remember that food safety is critical during every month of...
Restaurant and Foodservice
How to engage and energize restaurant franchisees using social networking
Communication among restaurant franchisees is often problematic. When loosely connected franchisees in different locations try to communicate, many obstacles get in the way, including...
Restaurant and Foodservice
The next best thing to being vegetarian
Denver-based Mad Greens isn’t strictly a vegetarian restaurant, but from the beginning the salad concept has catered to guests across the eating spectrum, from...
Restaurant and Foodservice
Q-and-A: Sparkling ICE embraces the foodie movement with chef-created recipes
Sparkling ICE, TalkingRain’s line of flavored, no-calorie carbonated waters, has seen explosive growth in the past few years as consumers seek out healthier beverages...
Restaurant and Foodservice
Vedge and the evolution of vegan fine dining
When Rich Landau was a small boy and his dad told him steak came from cows, he pictured a bovine laying a steak like...
Restaurant and Foodservice
2013 mobile social consumer trends
Every brand wants to be where its consumers are — that’s always been a fact. But a lot of business leaders are still hesitant...
Restaurant and Foodservice
The simplicity of bells and whistles
It’s no surprise that stressed-out consumers clamor for restaurant meals that provide a bit of a respite from the tensions of the day. A...
Restaurant and Foodservice
Is fruit the new fast food?
Nutrition experts hammer home the message to eat more fruits and vegetables at every turn, and Americans are listening, at least when it comes...
Restaurant and Foodservice
What will drive restaurant traffic in 2014?
A few new reports paint a picture of the hot restaurant trends for next year, including one not-so-hot prediction that an increased focus on...
Restaurant and Foodservice
What’s on the plate for 2014?
November always brings the foodie forecasts for the year ahead, and this week we got the annual detailed predictions from Baum + Whiteman and...
Restaurant and Foodservice
FBI makes threats to U.S. food supply a bigger priority
The FBI is taking a bigger interest in U.S. food safety, focusing specifically on intentional contamination and spending more resources on tracking incidents, FBI...
Restaurant and Foodservice
Chipotle replaces Taco Bell as top social brand
For the past two quarters, Taco Bell has held the Restaurant Social Media Index’s No. 1 spot on our Overall Top 250 list. The...
Restaurant and Foodservice
Restaurants feed charities’ needs
It’s been another uncertain year for consumer spending, the strength of the economic rebound, the potential impact of the Affordable Care Act and food...
Restaurant and Foodservice
Finding the food in the forest
It’s almost officially winter, not usually the time most of us turn our thoughts to growing things, but the season for foragers doesn’t necessarily...
Restaurant and Foodservice
Tales of tip hoaxes and good samaritans
The adage “If it seems too good to be true, it probably is” is a key lesson journalists learn early on, and the best...
Restaurant and Foodservice
Can companies cut food waste and feed the world?
Two hot topics in the food world grew even hotter last year, converging as companies across the globe sought better solutions to stem the...
Restaurant and Foodservice
Restaurants and foodservice educate themselves on food allergies
In years past, it has been largely up to the consumer or the parent to protect themselves from exposure to allergens when dining out...
Restaurant and Foodservice
Where will mobile ordering take restaurants next?
Fast casual isn’t just the fastest-growing segment of the restaurant industry, it’s also out in front when it comes to adopting mobile technology for...
Restaurant and Foodservice
How Sprouts uses customer analytics to improve marketing and loyalty
Sprouts CIO and CMO Steve Black talks about using customer analytics with Loves CIO Jim Xenos and Charming Charlie CIO John Hnanicek. Like most...
Restaurant and Foodservice
Will food-makers feel the loss of trans fats?
The Food and Drug Administration raised a bit of a stir last November when it released proposed new rules that would essentially ban trans...
Restaurant and Foodservice
Healthy menus respond to consumers’ shift to healthy lifestyles vs. short-term diet fads
Chain restaurants typically ring in the new year with press releases and splashy ad campaigns touting low-cal, healthy menus aimed at helping consumers stick...
Restaurant and Foodservice
Examining the curious role of brand in the product life cycle
A new report debunks the notion that brand defines a product in consumers’ eyes across its entire life cycle. Contemporary marketing thinking suggests that...
Restaurant and Foodservice
4 retail and restaurant technology trends from NRF
Exhibitors talk with attendees in the EXPO Hall at Retail’s BIG Show The overarching theme at the National Retail Federation’s BIG Show this year...
Sponsored
The race is on to become the “Chipotle of pizza”
Consumers, Millennials report strong visitation, interest according to Datassential Market heats up Consumers line up at Blaze Pizza With the true “Chipotle of pizza”...
Restaurant and Foodservice
Women in supply chain: Knocking down barriers
The heritage of supply chain is all about factories, warehouses and trucks, and although it may be an unfair prejudice, many veterans of the...
Restaurant and Foodservice
Companies get creative to navigate the complex world of online grocery
The online grocery industry has come a long way since Webvan’s failed attempt in the business, but there is still a long way to...
Restaurant and Foodservice
Department store dining expands its horizons
Department stores have been in a race to set themselves apart from each other for years, and the quest has become even more urgent...
Restaurant and Foodservice
2 big brands fall off RSMI Top 10 rankings, replaced by new contenders
The Q4 2013 Restaurant Social Media Index (RSMI) data is officially in, and, as usual, there are quite a few notable brands that have...
Restaurant and Foodservice
Restaurants, servers adjust to new tipping rules
Weather permitting, restaurants across the country will be packed tonight with couples out for a romantic Valentine’s Day dinner, a meal that often includes...
Restaurant and Foodservice
E-Commerce and product information in the foodservice industry
As the next generation of chefs and restaurateurs embrace technology, they are changing the way people think of food, how they eat, and where...
Restaurant and Foodservice
How “grocerants,” millennials and technology are changing the shopping landscape
Anyone who works in the consumer packaged goods industry can attest that the shopping landscape is evolving at an accelerated pace. As shifts in...
Restaurant and Foodservice
Creating the next “it” food: The rise of limited time offerings
How operators are turning long lines, secret menus, and limited quantities into marketing opportunities Since Chef Dominique Ansel released his croissant-doughnut hybrid last year,...
Restaurant and Foodservice
Online grocery demand: Food retailers must get ready for change
It’s 7:42 a.m. in Busan, South Korea, and Ji-hye Kang is running late for work. She grabs her bag, ties back her hair and...
Restaurant and Foodservice
CIA President Tim Ryan elected to NRA Board of Directors
Dr. Tim Ryan, president of The Culinary Institute of America, has been elected to the National Restaurant Association‘s Board of Directors, the CIA announced...
Restaurant and Foodservice
Q-and-A: A perspective on dairy from industry expert Donna Berry
Donna Berry is the owner of Dairy & Food Communications, a company that specializes in business-to-business writing, speaking and consulting projects in the dairy,...
Restaurant and Foodservice
Umami takes over: Innovative chefs are embracing the “fifth taste”
In Thailand it’s fish sauce. In Japan it’s miso and soy sauce. In Italy it’s Parmigiano-Reggiano. In Spain it’s cured meats. In Australia it’s...
Restaurant and Foodservice
Grocery, quickservice chains provide the best customer experience, report says
Supermarkets and quickservice chains deliver when it comes to customer experience, according to a new report from the Temkin Group, which found that H.E.B....
Restaurant and Foodservice
The future of gluten-free: Restaurants still weighing whether to jump on the bandwagon
The gluten-free market continues to grow as food companies and restaurants expand their offerings to cater to consumers’ appetite for gluten-free foods. Gluten-free dishes...