Restaurant Industry Trends

New Series from Cornell Center for Hospitality Research Presents Capsule Research Findings - More

James Kavanaugh once suggested that there are 'those too gentle to live among the wolves'. I hope this is no longer true in today's organizations. I believe that the 'wolves' have had their day and need to make way for a new breed of manager: The Gentle Leader. - More

EContent is a valuable industry resource that focuses exclusively on content. Content is the engine that drives commerce, collaboration, and community. EContent covers the people, products, and services that make content happen! - More

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

Re-cap of presentation 'Critical Email Prospecting Strategies for 2010' - More

Certainly, most restaurants use food cost as a % of sales as a key performance indicator. This week, an anonymous reader asked about tracking food cost in a different environment - a health care facility. He asked if it was advisable to use cost per patient per day in lieu of a percentage. I strongly recommend using the cost per patient day over... - More

Brick and Mortar Retailers and Restaurants Post Year-Over-Year Declines - More

Recession increased focus on value pricing, but many consumers want quick, easy, close-to-home restaurant meals too - More

Travel demand trends in the last three months of 2009 confirmed that the recovery was underway, although the growth was in large part due to comparisons with the low levels in late 2008. - More

Convenience Foods Perceived as More Expensive, Less Healthy, and Not as Tasty - More