Tag: restaurants

Restaurants Can Score More Business by Serving Consumers’ Favorite Breakfast Foods

Whether it’s the slurp of a honey banana smoothie or the crackle of fresh bacon, breakfast is what gets many of us out of bed in the morning. A new survey conducted by the National Honey Board highlights how the U.S. does breakfast.

Bricks-and-Mortar Stores Should Be Marketing Their Mobile Apps

“Any all-digital business can benefit from adding an app to the marketing mix,” Nabeena Mali writes for AppInstitute. “But bricks-and-sticks businesses can enjoy equal – even greater – gains. With tech ever-advancing and developers getting ever more creative, this list barely scratches the surface.”

Local Restaurants Can Thrive in Mall Food Courts

QSR Magazine reports some quick-service restaurants aren’t just surviving, they’re thriving thanks to a delicate balance of operations, product offering, and marketing that can uplift a failing quick-serve and bring some success back to mall food courts. Quick-service restaurants need to commit to new marketing channels that align with consumer behaviors.

Infographic: Voice-Activated Assistant User Purchase Intent

With the increase in voice-activated assistant usage, learn more about how these users grocery shop and dine.

SPEAK UP AND EAT! Voice-activated assistants are changing how America eats

Thirteen percent of American adults have used voice-activated assistants – such as Alexa, Cortana, Google Home/Assistant, or Apple’s Siri – in the past 30 days, according to the 8th annual AudienceSCAN study by SalesFuel. SalesFuel finds that users of these devices tend to eat out more frequently and have different grocery habits than the average adult.

New SalesFuel Infographics Show How Voice-activated Assistants are Changing How America Eats

SalesFuel announces the release of its 2017 AudienceSCAN survey results, delivering vital purchase intent and psychographic data for consumer marketers and sales forces across all industries. Now in its 8th year, this in-depth analysis of more than 18,000 U.S. adult (18+) consumers gives you the exclusive insight to better understand what’s in the hearts and

8 Flavor Trends Foodies Fight For

McCormick & Company released its McCormick Flavor Forecastå¨ Reveals Eight Flavor Trends For 2015, highlighting 8 trends that will shape the future of flavor. The report drives flavor innovation and exploration throughout the food industry and in kitchens everywhere.

More Restaurants Promoting “Gluten Free” or “Signature” Items

Restaurants are shifting their business practices to introduce a greater number and wider variety of claims that reflect trending food concerns. According to Mintel Menu Insights, while the use of the term “organic” has declined, claims like “gluten free” are appearing more frequently on restaurant menus, posting a 200% increase between Q4 2010-13. And as operators try to signal that their offerings are unique, “signature” as an ingredient marketing claim grew 34%.

Restaurants Can Increase Sales by Expanding Snack Offerings

Snack consumption is on the rise, as half of today’s consumers (51%) say that they eat snacks at least twice a day, an increase from the 48% who said the same in 2012. And about a third of consumers (31%) told Technomic they’re snacking more frequently than they were just two years ago. Not only are consumers snacking more often, they’re broadening their definition of a “snack.”

More Restaurants Embark on Co-Branding Campaigns

One way for niche restaurant operators to attract more traffic is to explore co-branding with another restaurant that has a complementary rather than competing menu. A recent series of articles in Fast Casual discussed the pros and cons of these arrangements. While the article focused on well-known quick serve restaurants, cobranding could work with small locally owned establishments as well.

Only A Third of Consumers Likely to Try New Menu Items

Although restaurant operators invest heavily in promoting new menu items, only about 30% of consumers are willing to try a new menu item. Seventeen percent of these “early adopters” will order a brand new menu item and 10% will try a limited time offer item, according to new research from The NPD Group. Consumers often try a new or unfamiliar menu item based on their perceptions of its taste and visual appeal, as well as its healthfulness and price.

Diners Want to See More Vegetables on the Menu

Vegetable dishes are becoming more prevalent in restaurants today. Innovative operators are transforming super foods such as eggplant, cauliflower and zucchini into center-of-the-plate options. According to new research from Technomic, more than nine out of 10 consumers agree that menu items containing a full serving of vegetables are more healthy.

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