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Menu

Inside snacking and other top menu trends

In the first episode of "Menu Feed," Senior Editor Patricia Cobe chats with Jeff Hanak, vice president of culinary for Chili’s Grill & Bar, and Jay Miller, director of product development and corporate chef for Firehouse Subs.

Operations

Study links breakfast in the classroom with higher obesity rate

At the end of the study, around 12% of the students who ate breakfast in the classroom had a BMI in the obesity range, compared to 4% of students who ate breakfast in the cafeteria.

Students name their favorite types of food to eat between meals.

Look for an introduction to Balkan fare, disruptors in third-party delivery and a shift in consumers’ social media habits, says the researcher.

Whether your customers are 18 years old or 68, find out how each generation is putting its stamp on the foodservice industry.

Going out to eat is part of boomers' DNA, but they bring different expectations to the experience.

An uncertainty around money has affected how Gen X-ers choose where they eat.

When it comes to this much-discussed demographic, what gives?

Here's how two operations aim to appeal to young diners' on-the-move lifestyle.

Here, we dive into those 50 standouts—and share some insight into what sets their foodservice departments apart.

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