Content about Industry Insights

May 15, 2012
The Surprising Gap Between What Operators And Customers Think About Coffee

This is a special message from Nestlé Professional Vitality. How good is your coffee program? If you're like most operators, you’re probably happy with it and see no reason for change.

May 9, 2012
Blending Luxury and Value with Beef

This is a special message from the Beef Checkoff Program. The sluggish economy hasn’t diminished the crave appeal of beef one bit. According to a recent checkoff-funded study, 63 percent of patrons prefer a strip steak over other proteins after a long week. But it does make restaurant customers choose the occasions more carefully when they indulge in a longed-for “reward” steak.

April 30, 2012
Euro crisis could benefit some concepts
David Coffer's World Views column for April 30, 2012.
April 18, 2012
Whole Grain Pasta Marches On
From casual dining restaurants to school cafeterias, menus today are sporting a wider array of healthful options
April 16, 2012
The Refreshing Difference

This is a special message from Nestlé Vitality.

March 14, 2012
Beyond the Burrito
It used to be that beans in ethnic foods usually meant burritos. Today ethnic foods are showcasing beans in new ways.
March 12, 2012
Beef at the Bar
Downsizing the portions but not the big flavor, some operators are leveraging the selling power of beef.
March 2, 2012
Cracker Barrel uses country music roots to build Twitter
Cracker Barrel led the RSMI in growth on Twitter
February 16, 2012
Not Just for Barbecue
Beans might not be trendy, but they can help chefs stay on trend.
February 6, 2012
World Views: London calling
A look at the UK market from David Coffer.
January 16, 2012
Cracker Barrel founder Dan Evins dies at 76
The founder and chairman emeritus of Cracker Barrel died in Lebanon, Tenn.
January 6, 2012
Outlook 2012: Operators expect better sales, profit
The 2012 NRN Restaurant Operator Survey results
December 26, 2011
Industry experts forecast 2012 trends
Covering menu trends, franchising growth and everything in between, NRN taps industry experts to discuss 2012
December 19, 2011
Roz Mallet's new vistas at the NRA
PhaseNext Hospitality CEO readies to lead NRA board
December 12, 2011
Burgers Move Beyond Beef
A thick, juicy beef burger with American cheese, lettuce, tomato, mayonnaise, ketchup and other traditional accoutrements will always have a place in the heart of the dining public. But if we’ve learned one thing from the red-hot “better burger” trend, it’s that customers also love designing their own burgers with new flavor and ingredient combinations, including spins on the traditional beef patty and condiments.
December 9, 2011
2011 Emeril Lagasse Golf Classic

The Emeril Lagasse Golf Classic event raises scholarship funds for students studying in the College of Culinary Arts at Johnson & Wales University.

December 8, 2011
2010-2011: The biggest nutrition news stories
Anita-Jones Mueller breaks down the biggest nutrition stories
December 1, 2011
Feeding Demand for Global Flavors
As consumer tastes continue to evolve, restaurant operators are creating bar menus, small plate selections and snack medleys to meet the demand for accessible, globally-inspired flavors.
November 17, 2011
Sodium reduction: What restaurants can do
Restaurants can use several techniques to reduce sodium
November 13, 2011
Premium Cheese Trends: Adding Flavor with Italian Specialty Cheeses
One of the best ways to please today’s knowledgeable and demanding restaurant customers is to feature Italian specialty cheeses in signature menu items.
November 7, 2011
Fight unionization efforts by educating your workers
Operators need to be vigilant about union elections.
November 7, 2011
Turkey Burgers on the Rise
Offering customers a taste of the gourmet burger experience with fewer fat grams, more restaurant operators are including specialty turkey burgers on their menus.
November 1, 2011
Candy-Topped, Pre-Sliced Edwards® Pies are the New Dessert Stars
Restaurant operators will agree that pie is high on the list of customer-pleasing desserts. One way to make it truly extraordinary is to crown it with candy brands that Americans have loved for generations.
October 24, 2011
Having Words With: James C. Doherty
A conversation with industry insider James C. Doherty.
October 24, 2011
Heard at MUFSO
Snippets of advice from operators and keynoters at MUFSO 2011.
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