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Log In / Register | Apr 29, 2017

Discontinuity Rattling Restaurant Sector Tim Horton’s, Joe’s Crab Shack, Ruby Tuesday

When you shake the tree the weak leaves fall. Once again restaurant consumer discontinuity has driven customers away from restaurants in 2015 too grocery stores and convenience stores.

Sugar Substitutes Up as Consumers Watch Their Sugar Intake

Stevia plant

CHICAGO — Sugar is now the top item consumers are trying to avoid in their diets. It races neck-and-neck with calories as the top item consumers look for on nutrition facts labels. As a result of this avoidance, more sugar-free, unsweetened, or reduced sugar products are being consumed.

World Consumers Visit Restaurants, Spend More in Q2

CHICAGO—Consumer visits and spending at food retail outlets grew in several countries tracked in the summer quarter.

Franchises Hire Record Number of Jobs in October

Now hiring. Photo by Blue MauMauROSELAND, NJ—Jobs in the U.S. franchise sector rose into the stars in October. In a sign that the U.S. economy continues to strengthen, franchises added an amazing 52,500 jobs, according to ADP Research Institute in conjunction with Moody's Analytics.

Cancer from Processed Meat? Eaters Continue to Eat

bacon by KimTaro/Flickr
Photo by KimTaro

CHICAGO — Last week's release of a World Health Organization study showing a link between processed and red meat consumption and cancer raises the question, will consumers reduce their intake of these foods?

UberRush Provides Restaurant, Business Delivery Services

Many restaurant and other business owners have thought about offering delivery, but decided against it for time, logistics infrastructure and cost considerations.

U.S. Historic Hotel Outlook Is Extremely Strong

The outlook for the U.S. lodging industry, particularly historic hotels, continues to be extremely strong, according to PKF Hospitality Research (PKF- HR is a CBRE company).

Beverage Orders Down at Restaurants

soda fountain photo by Blue MauMauCHICAGO—Although consumers who visit restaurants order drinks 70 percent of the time when visiting restaurants, beverage orders have declined 4 percent or 2 billion servings over a five-year period, finds a foodservice researcher. The researcher says consumers changing tastes and cost consciousness are behind the declines.

Breakfast Orders Grow with Expansion of Restaurant Breakfast

Grand Slam breakfast at Denny'sCHICAGO – Case shipments of bacon, eggs, and pancakes from broadline distributors to foodservice outlets have increased as servings of these foods ordered at restaurants and other foodservice outlets have escalated, according to a foodservice researcher.

Pumpkin Beverages Spice Up Business for Restaurateurs

CHICAGO — One foodservice researcher has discovered that pumpkin specialty drinks for a limited, seasonal time benefits businesses. Limited time offers for pumpkin specialty drinks can spur additional purchases by established customers, bring in new customers, draw customers from competitors, and stimulate business during slow periods.