Archive for restaurant SmartBlogs

Last winter’s blizzards and arctic blasts started becoming a distant memory the minute restaurants around the country set up the patio tables and opened the rooftop decks for the season. Restaurants with outdoor dining spaces in many markets have gone from being a nice perk to a must-have, especially in places where the out-of-doors is a major draw.[…] Continue Reading »

Every day two-thirds of consumers eat breakfast, most of it at home. But in the past few years restaurants have been working hard to lure customers away from their kitchens by expanding into the breakfast day part and adding innovative breakfast items. Taco Bell’s breakfast menu, which the company rolled out nationwide earlier this year, was the chain’s largest menu expansion in the brand’s history, with Taco Bell President Brian Niccol noting that, “Breakfast is the fastest growing day part in QSR.”

In order to understand the breakfast landscape, from consumer habits and preferences to opportunities for operators, manufacturers, and distributors, Datassential focused on breakfast for the launch of our brand new MenuTrends Keynote report series.[…] Continue Reading »

Beverage sales have become increasingly important at restaurants, where high-margin specialty drinks are growing in popularity and sometimes even replacing snack sales. The stakes climb even higher in summer, as chains promote a slew of limited-time strawberry lemonades, flavored ice teas, frozen coffee drinks and other cold refreshers that people are willing to pay a premium to sip, said NPD Group’s Bonnie Riggs.[…] Continue Reading »

It’s clear from watching grocery store trends that people do not shop the way they used to. They buy food all over the place now, from drive-up espresso stands to food trucks to food counters at warehouse clubs. In New York City, there are even restaurants that will deliver a breakfast of eggs and hash browns to drivers stuck in the morning rush.[…] Continue Reading »

Bob McDevitt is the senior vice president of franchising for fast-casual chain Golden Corral and is on International Franchise Association‘s board of directors. North Carolina-based Golden Corral has grown to include about 500 restaurants since its first location opened in 1973. Aziz Hashim is the president and CEO of National Restaurant Development and a member of the IFA executive committee.[…] Continue Reading »