Content about Industry Insights

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.
October 24, 2011
Top CEOs on winning strategies for growth
Recession calls for reasoned growth according to award-winning restaurant operators
October 17, 2011
Taste Travelers™: Signature Appetizers that Excite Snackers

This is a special message from McCain Foods. Eager to attract the growing ranks of consumers who like snacks and smaller portions, restaurant operators are creating new snack, small plate and Happy Hour menus. From afternoon pick-me-ups to late-night treats, these new menus please palates and drive profits alike.

October 13, 2011
A look at The Palm’s new, healthful menu
Anita Jones-Mueller talks to chef of The Palm about healthy menu items
October 12, 2011
People Report names Best Practices awards finalists
Twelve finalists were announced this week for People Report's Best Practices award
October 10, 2011
Advancement advice
Nearly 250 foodservice industry professionals gathered recently in Las Vegas to learn and network during the Women's Foodservice Forum's Executive Summit.

October 10, 2011
Servers: A DSR's secret sales force
Distributor sales reps should help train servers on selling their products to help build profitable relationships with the operators they serve.
October 3, 2011
Pulled pork not just for barbecue any more
Restaurants are adding pulled pork to menus in everything from breakfast sandwiches to ethnic cuisines to fast casual alternatives to trendy “better burgers.” Industry experts say the slow-cooked pork shoulder provides a tasty, healthful offering at a low price.
September 23, 2011
Messages for Washington
Restaurant operators tell U.S. lawmakers what small businesses need
September 21, 2011
Operators Join the Asian Appetizer Movement
If anything is a sure bet in the restaurant business today, it’s the appeal of Asian appetizers. Sharable bites like egg rolls, potstickers, wontons and the like create excitement at the table in a wide variety of settings.
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