All Blog Posts Tagged 'trends' (58)


Non-Operator
Restaurant Industry Trends that Will Affect Your Dining Out Habits this Year and Beyond

This post was originally written by FohBoh member Cess Padilla. You can visit her profile here.

Now there’s more reason for you to step out and try out new restaurants this year with friends and loved ones, because for sure, following the release of the National Restaurant Association’s Industry Forecast this year, restaurants across the United States will be stepping up their game to provide the best food…

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Added by FohBoh on January 24, 2014 at 8:00am — No Comments


Non-Operator
Digital Marketing Trends for Hotels - Infographic

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Added by FohBoh on January 14, 2014 at 10:03am — No Comments


Non-Operator
Restaurant Marketing Tips for the New Year

This post was originally written by FohBoh member Jules Dalsey. You can visit his profile here.

If you’re a small business owner running a restaurant, sometimes the last thing you feel like…

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Added by FohBoh on December 24, 2013 at 9:00pm — No Comments


Non-Operator
Infographic: 2013 Bar & Restaurant Marketing Trends

Today, smart restaurant marketers focus on building relationships and creating meaningful interactions by engaging audiences through multiple channels. Your ability to understand the consumer and stay in tune with current trends ensures that you stay in front of the right people in order to build a strong following, and stay relevant in an ever-changing marketplace. This infographic shows the Top Restaurant Marketing Trends of 2013 to help you target consumers in smart and influential…

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Added by Barry Chandler on May 14, 2013 at 1:51pm — 1 Comment


Non-Operator
2013 Bar & Restaurant Trends to Keep On Your Radar

From artisan craft cocktails to shareable plates and mobile apps, let’s explore some of the top trends that bars and restaurant owners should be paying attention to this year according to industry experts.

Food

The National Restaurant Association (NRA) surveyed more…

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Added by Barry Chandler on April 17, 2013 at 6:19am — No Comments


Operator
Projected Trends for the Restaurant Industry in 2013

by Aprons & Smocks

Now that 2012 is over, 2013 is off to a very busy start. But Industry experts believe certain developments from 2012 will continue in the coming year. Yet new trends are also on the horizon and will influence the nation’s restaurant business during 2013 as well.

 

Value Menus and Nutrition

 

Although it’s a new year, the recession is still a…

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Added by Aprons & Smocks on February 6, 2013 at 11:29am — 1 Comment


Non-Operator
What’s In Store? 2013 Food Trends

Reported by foodem.com, the online wholesale food marketplace-

Not that the "sustainability and "local" trends have lost their mojo, but it’s time to look forward to the food trends that will grace 2013. I mean, 2013 is just around the…

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Added by Foodem on December 19, 2012 at 7:00am — No Comments


Non-Operator
Different Diners, Different Dietary Needs

No two diners are the same, but like any groups, different styles of diners may have similar nutrition needs during dining.  Here are some of the groups and trends that I have observed: 

 

The Business Lunch Crowd: 

 

  • Who they are:  If you operate in a metro area you know them well.  Smartly dressed, they either come in to grab a quick desk meal, or come in and sit down for a business lunch/meeting.  Whether in a group or on their own, one thing is…
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Added by Alyson Mar, RD on November 17, 2011 at 7:07am — 1 Comment


Non-Operator
My Brain Hurts in a Good Way

My Brain Hurts in a Good Way!

 

This was one of my favorite tweets from Foodservice Social Media Universe conference held last week in San…

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Added by Bill Campion on October 5, 2011 at 8:47am — 2 Comments

Everything Is Different!

Article first published as Everything IS Different on Technorati.…



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Added by John Lawrence on August 19, 2011 at 6:00am — 2 Comments

10 Foodservice Trends for 2011

This is a really interesting post plucked from Central Restaurant Products, so I am re-posting it.

10 Foodservice Trends for 2011

by Tracey Rector | December 30, 2010…

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Added by Michael L. Atkinson on August 2, 2011 at 7:00pm — 1 Comment


Non-Operator
A day in the life of a gluten avoider



For you lucky ones where gluten is not a problem, going out to eat is a pleasant assault on your senses. So you do it quite regularly.  You hear about some place new or something new to eat through your friends.  You see something in an ad or on a menu that looks really, really delicious.  Or maybe you get lucky with a Groupon or something similar in social media that motivates your new dining experience. 

 

So, you plan an evening out.  You grab your keys and go with…

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Added by Sharna Kahn on August 1, 2011 at 1:00pm — No Comments


Non-Operator
Gluten Free, Vegan, Raw, Slow, Organic, Kosher, Whole; what do they have in common?

By straight definition?  NOTHING     By commonality?  PLENTY!  They are all food movements of one kind or another reflecting choice whether medically necessary, of religious foundation or nutritional concerns.    These food ‘movements’ are trend signals of what people are now choosing to eat.  AND, they all require a commitment by food service to provide special accommodation.

 

I have always belonged to the ‘you are what you eat’ group.    I like to think that my choices have…

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Added by Sharna Kahn on July 28, 2011 at 12:07pm — No Comments


Non-Operator
Inspiring Loyalty in the Gluten Free Diner aka The Gaps of Perhaps



 Without going down the rat h*** of percentages and numbers in regards to the gluten free market size, suffice to agree that the gluten free demand is growing faster than any other market segment and that this demand is not a fad. 

 As proof that what I say actually resembles fact, I see food service quickly embracing this market and announcing gluten free and allergen free menus.  Go into any retail food store now and you will find many, many gluten free products.…

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Added by Sharna Kahn on July 26, 2011 at 1:00pm — No Comments


Non-Operator
What do you Want?

This happens to me all the time: I go into a restaurant with the intention of making a healthy choice and end up falling victim to a less healthy option because it just sounds so good.  I love restaurants that serve healthy options because they help me…

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Added by Alyson Mar, RD on December 16, 2010 at 7:55am — 2 Comments


Non-Operator
Mixed Picture in December/January Restaurant and Consumer Sales Picture

Coming into earnings season, we were interested to see the generally positive December chain retail sales comparable reports and how it related to chain restaurants. So far, it hasn’t. The weekly retail reporting universe is more robust than restaurant sales, with ICSC, Redbook Research, Shopper Track, MasterCard Spending Pulse and others with detailed reporting.



Even the fastest reporting restaurant chains have a 30-day lag, although McDonalds (MCD) and Carl’s (CKR) do provide a… Continue

Added by John A. Gordon on January 13, 2010 at 6:41am — No Comments


Non-Operator
What the Others are Doing

I’m always thinking about different ways that restaurants can appeal to the ever growing crowd of health conscious diners. There’s the obvious salad with dressing on the side and grilled chicken breast or salmon filet; but good business, especially in the food industry comes from innovation. It also comes from what I call innovative reproduction (AKA taking ideas from others and doing it better). I found an article on health.com titled… Continue

Added by Alyson Mar, RD on January 6, 2010 at 9:53pm — 1 Comment

Design Trends 2010

It’s a New Year and with it brings new products, new trends and new designs. What do we have to look forward to in 2010?

Price Conscious

The interior design industry underwent some serious changes in 2009. With the recession many interior design firms closed and many more were forced to lay-off much of their staff. All of this has an effect on the end product that the industry…

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Added by Christine van Rooy on January 6, 2010 at 1:03am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

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