Restaurant Industry Trends

International tourist arrivals are estimated to have grown by 7% in the first half of 2010. While growth was modest in April as a consequence of the closure of European airspace following the eruption of a volcano in Iceland, results were strong in May (+10%) and June (+8%). Data available for July indicates that growth is set to continue at a s... - More

Restaurant chains still consider new franchise agreements to be a main avenue for growth, says a new report from foodservice consultant Technomic. In response to the recession, many franchisors have offered their franchisees incentives like enhanced credit support, fee reductions, and temporarily reduced royalty rates. Others have worked with fr... - More

Same-store sales and customer traffic levels remained negative in July; Restaurant operators are less optimistic about growth in the months ahead - More

Yet, SnagAJob.com survey finds one-third say the ‘worst is yet to come’ in U.S. economy - More

If you don't want fast food and you don't want an expensive full service meal, a fast casual restaurant might be just the ticket. - More

U.S. companies that use social media primarily to deepen customer loyalty spend almost twice as much on this emerging channel as competitors who use it for brand awareness, customer acquisition and other core marketing purposes, according to national survey results jointly released by COLLOQUY and the Direct Marketing Association (DMA). - More

Benchmark Hospitality International, a leading US-based hospitality management company, has just released its Top Ten Beverage Trends for 2010. The beverage trends were released in response to requests following the distribution of the company’s popular annual dining trends this past June. - More

Labor Day travel expected to recover from last year's declines, all modes of transportation experience increases - More

Update from Restaurantchains.net on growing and emerging restaurant concepts - More

I want it my way, and this is what that looks like. Will this be the next step in the Hospitality evolution? The restaurant sector has played around with this a little – from Wendy’s and to Fuddrucker’s building your own burger. Buffet tables have always been a favorite – no portion control and heaps of your pleasures. - More