Trends / Statistics News & Media
10-year outlook: commercial foodservice poised for growth as away-from-home dining expands
November 5, 2019
The commercial foodservice industry will continue to expand as Americans eat more meals away from home, but operators face a host of challenges from a more…
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How to protect against credit card scams, digital transaction liabilities
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
While credit card theft isn't new, the internet is giving rise to new opportunities for credit card scamming. To protect against fraud, foodservice operators…
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5 ways training can help restaurants prevent sexual harassment
Implementing regular, interactive training that’s customized for restaurant operators can help move the conversation from awareness to action to prevention.
Presented by FastCasual.com
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What's new on the (fall) menu?
by Cherryh Cansler — Editor, FastCasual.com
Fall limited-time offers are here. Not only do they include the typical pumpkin and caramel-flavored treats but also comfort foods reimagined in healthier ways…
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Restaurant visits holding steady
August 26, 2019
U.S. consumers visited restaurants this July at the same pace they did last July, and consumer spending was up 3% compared to year ago, according to the NPD…
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Farm to fork: the pros and cons for foodservice
by Richard Traylor — Writer, WebstaurantStore
The farm to fork movement has since grown into a worldwide phenomenon that doesn’t show any sign of slowing down. Sourcing food from local farmers has many…
read nowHoodline names Detroit's 5 best food trucks
July 31, 2019
Vegan, gluten-free, ethnic and American fare are all driving popularity among food trucks, as evidenced by Detroit's five most popular food trucks, according…
read nowImpossible Foods partners with key McDonald's beef supplier to boost production
July 31, 2019
Starting next month, Impossible Foods will begin producing its flagship product, the Impossible Burger, with food producer, OSI Group, which is also one of…
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Is a 'ghost' restaurant right for your business?
by Christine Potts — Senior Editor, WebstaurantStore
Virtual restaurants offer the advantages of allowing flexiblee menus, a modest financial investment compared to other foodservice options, and more…
read nowHouston food truck claims immigration raids threaten business
July 18, 2019
The owner of the LaMacro taco truck in Houston believes immigration raids are endangering his business, according to a fox10phoenix.com report.
read nowGrubhub: Plant-based offerings firmly rooted in center of American plates
June 26, 2019
Online ordering and delivery platform, Grubhub, used data from more than 500,000 orders which it said take place "on an average day" through the service to…
read nowRestaurant index: Traffic dips in April, same-store sales post a gain
June 12, 2019
U.S. restaurant traffic declined in April despite restaurant operators reporting a modest net increase in same-store sales, according to the National…
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Foodservice menus reflect shifting ethnic influences
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Ethnic influences are not new, but they continue to shift. A pair of experts gave an overview of new ethnic influences on foodservice menus at the National…
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Healthy diets continue to drive foodservice menus with CBD coming on strong
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Attendees at the National Restaurant Show at Chicago's McCormick Place got a full rundown on menu trends for 2020 from researchers.
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Snacking takes on new importance as consumer habits change
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Snacking has taken on new importance as fewer consumers eat three standard meals per day. Snacking is also no longer associated with being unhealthy.
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Nutrition and wellness concerns task foodservice harder than ever
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Foodservice operators need to be able to balance what consumers want to eat against what they consider best for their health, their community and the…
read nowWebinar to reveal how restructuring franchise operations can lead to growth
April 30, 2019
Circle May 14 at 2 p.m. Eastern on your calendars now to make what could be marked improvements in the way your limited-service brand franchises scale from…
read nowNew foodservice delivery platform enters the fray
April 26, 2019
Foodsby, a lunch ordering and delivery platform that connects office professionals with local and national restaurants, has launched its service in the San…
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3 eating trends elevating spring menus; cannabis makes the list
by Cherryh Cansler — Editor, FastCasual.com
In-season produce, healthful eating and a case of the munchies are driving the season's menu additions.
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Top 10 alternatives to the traditional hamburger
by Christine Potts — Senior Editor, WebstaurantStore
From black beans to turkey and everything in between, alternatives to the traditional beef burger patty are a great way to draw the growing number of…
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