Restaurant Trends – Growing And Emerging Concepts – Change and Activity August 14, 2018
Update from Restaurantchains.net on growing and emerging restaurant concepts
Trends
June U.S. Restaurant Performance Index Up, but Operator Outlook Softens
The National Restaurant Association’s Restaurant Performance Index for June reported improvements in same-store sales and customer traffic, but the operator outlook for the longer-term remains softened, said Hudson Riehle, the National Restaurant Association senior vice president of research.
How Do Different Generations Prefer to Eat out when Traveling for Work?
New Research Identifies Business Travel Dining Trends
U.S. Restaurant Performance Report Shows Moderate Growth, Expectations
The most recent Restaurant Performance Index shows job growth, increased capital spending and moderating expectations for business conditions.
New Menus, Technology Fuel Rise in Restaurant Customer Satisfaction
Texas Roadhouse, Chick-fil-A lead among full-service and fast food restaurants
Aware of the Food Code? Here’s How It Helps You.
As the FDA finalizes changes to the new version of its Food Code, Vito Palazzolo, the National Restaurant Association food-safety expert, explains how it will affect our industry and the way we serve food.
Adapt Innovation to Succeed, Exec Says
At the recent Ideagen Summit, the Association’s Perry Quinn said restaurateurs must embrace change and new technologies to survive and thrive.
Cheat Sheet – The 7 Deadly Sins of Managers – What They Do to Make Good Employees Quit
We have all witnessed it. Some really well-liked, productive employee suddenly tenders his or her resignation, or maybe just doesn’t show up for work one day.
Study Reveals Which Top Foodie Cities Have the Noisiest Restaurants
If you think restaurants are getting noisier, you’re right. New industrial design elements that favor bare, hard surfaces, high ceilings, exposed ductwork, and open, expansive dining rooms, along with increasing crowds due to a strong economy, now make noise the number one complaint by diners, according to a 2018 Zagat survey.
Where’s the Beef? Plant-based Protein Trends Flourish at Restaurant Show
Plant-based protein is no longer just for vegetarians. Exhibitors at the National Restaurant Association Show promoted the health and sustainability benefits of bratwurst, breakfast sausage, sliders and even egg-substitutes made from plant proteins.