Hospitality Industry Trends - Food and Beverage

Historically, supper is the meal that leads the restaurant industry out of recessions, but that won’t be the case this time, according to a new study by The NPD Group, a leading market research company. Supper is the restaurant industry’s largest sales generator but has been the weakest performing meal period for the past decade, reports NPD. - More

A customer phones, and their first question is one you hate: 'How much are the main courses at your place?' or 'What are your cheapest party menus?' - More

Almost two-thirds buying generics and almost half brown bagging it - More

Merlot has the single largest consumer base of any varietal wine in the U.S. and, of the major wine varietals, is the one most closely associated with high quality at an affordable price. - More

Sausages, Global Sandwiches and a New Focus on Fried Foods Top List of 2010 Menu Trend Predictions - More

Update from Restaurantchains.net on growing and emerging restaurant concepts - More

Update from Restaurantchains.net on growing and emerging restaurant concepts - More

Certainly, most restaurants use food cost as a % of sales as a key performance indicator. This week, an anonymous reader asked about tracking food cost in a different environment - a health care facility. He asked if it was advisable to use cost per patient per day in lieu of a percentage. I strongly recommend using the cost per patient day over... - More

Brick and Mortar Retailers and Restaurants Post Year-Over-Year Declines - More

Recession increased focus on value pricing, but many consumers want quick, easy, close-to-home restaurant meals too - More