chain restaurants - Page 1

Items Tagged with 'chain restaurants'

ARTICLES

Technomic Top 500 Chain Restaurant Report

After steady growth in 2019, report suggests 2020 will be the most challenging year on record for the Top 500 chain restaurants

April 23, 2020

Technomic released the Top 500 Chain Restaurant Report, which ranks each top chain by sales performance for the previous year. This year's report includes insight into what to expect for 2020.

Family-style and traditional casual-dining chains are experiencing increased patronage from consumers for less-traditional dayparts

Sales Grow for Full-Service Dining

Consumers boost business at full-service restaurants in unexpected ways

Darren Tristano

January 10, 2017

Monthly patronage is relatively stagnant among family-style and traditional casual-dining chains, in line with the ongoing top full-service chain sales slump.

2017 Consumers' Choice Awards for Chain Restaurants

Technomic's Consumer Brand Metrics reveals top-rated chains by consumers

December 19, 2016

The ongoing study records almost 100,000 consumer visits annually.

2016 Consumers' Choice Awards for Chain Restaurants

Technomic asked consumers to rate more than 120 leading U.S. restaurant chains on more than 60 different attributes

January 25, 2016

The ongoing study records almost 100,000 consumer visits annually.

Culinary Creations

Meaty Material

Americans continue to embrace meat consumption, with the protein featured in four out of five meals eaten at home and away.

May 15, 2013

Despite the “Meatless Monday” movement and foodservice operators’ heightened focus on offering vegetarian options, American consumers say that about four out of five meals eaten at home or away contain meat.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.