Submit comment or question
Note: All comments are displayed with user's screen name. If screen name is not present, user's full name will be used. Please go to My Account to update your screen name.
Comment Policy: Urner Barry has made the comment feature available to encourage further discussion of our news stories. Defamatory or offensive comments, or comments deemed not relevant to the story will be removed, and if necessary, Urner Barry may restrict the right of individual subscribers to offer comments. In all cases, comments represent opinions of the poster only, and do not represent fact, news, opinions or estimates put forward by Urner Barry.
Email Address is required.
Password is required.
RestaurantOwner.com: Restaurant Delivery Report
RestaurantOwner.com's published results of their 2019 Restaurant Delivery Survey focuses on the growing trend of restaurant delivery and summarizes input gathered from nearly 1,000 independent restaurant owners and operators regarding their experiences with self-delivery and third-party service providers, and their insights regarding restaurant delivery.
Restaurant delivery has become available in most independent restaurants, with 57% of operators offering some form of delivery. Moreover, 16% of the operators without delivery plan to add the service within a year. Of operators who offered delivery, 31% used only third-party services, 12% operated in-house delivery services, and 14% relied on...
Restaurants Face Challenges Tapping into the Summer Labor Pool
According to the National Restaurant Association, summer employment is defined as the average number of eating and drinking place jobs in June, July, and August. Generally, the United States restaurant industry begins to ramp up its seasonal hiring in April, and peaks in June, July, and August. Restaurants are expected to add 515,000 jobs this summer season. Summer is typically the busiest season for restaurants in many parts of the United States, and the increased consumer traffic leads to additional employment opportunities at all levels of a foodservice operation. Roughly one in six food and drinking establishments operate on a seasonal basis, many being during the summer. The seasonal businesses that do all of their hiring for the summer months are responsible for the bulk of additional jobs.
Although the restaurant industry will add more than half a million jobs for the seventh consecutive summer, hiring will be somewhat cut back in 2019, with the projected increase of...
National Restaurant Association President & CEO Announces Retirement
After 12 years successfully leading one of Washington’s largest and most influential trade associations, advancing and protecting all aspects of the restaurant and foodservice industry, National Restaurant Association and National Restaurant Association Educational Foundation President & CEO Dawn Sweeney announced last week that she will step down when her current contract ends at the end of 2019. Until then, she will continue to lead the Association and Foundation, gain Board approval for the 2020-2024 strategic plan, and assist Board leadership in the search for a new CEO.
“Serving and leading the restaurant industry during this historic timeframe, when foodservice has grown to an $863 billion business employing over 15 million professionals, has been the most fulfilling experience of my career,” said Dawn Sweeney. “We have accomplished much together, including...
NRA Examines State of the Restaurant Industry
Restaurant businesses are growing despite some operational challenges, such as workforce development issues, demand for increased technology, and serving Millennials, according to new National Restaurant Association research.
The 2019 State of the Restaurant Industry Report, a comprehensive look at trends and sales projections for the industry, culled and analyzed economic data, along with responses to surveys sent to restaurant operators and consumers.
Hudson Riehle, Association Senior Vice President of Research & Knowledge, shared takeaways from the report, discussed how he expects business to perform throughout 2019 ...
State of the Restaurant Industry
What's the outlook for restaurants in 2019? The National Restaurant Association's 2019 State of the Restaurant Industry report provides the details.
Five key trends shaping the restaurant industry in 2019
While restaurant operators generally are optimistic about business conditions, they don't expect a letdown in competitive pressures in 2019. In addition, rising labor costs and ...
Best Restaurant Industry Sales Growth in Nearly Three Years; Hurricane Harvey a Factor
The restaurant industry continued its recovery in August. Same-store sales were up 1.8 percent, making it the best month since September of 2015. However, Hurricane Harvey hit the Texas coast in August last year, greatly impacting sales in the last week of that month, giving restaurants a built-in advantage. That soft comparison resulted in same-store sales growth of 2.9 percent for the last week of August 2018. These insights come from TDn2K's Black Box Intelligence™ data, based on weekly sales from over 30,000 locations representing 170+ brands and nearly $70 billion in annual sales.
"Regardless of the hurricane impact, It is important to highlight that sales were strong in August," said Victor Fernandez, vice president of insights and knowledge for TDn2K™. "At the end of July there was concern that restaurant sales might be slowing and the much-awaited recovery might be coming to an end. Nonetheless, sales in the first three weeks of August, which...
Fast Casual Is the Only U.S. Restaurant Channel to Increase Traffic Over Past Five Years
Visit gains, which have slowed, are primarily due to store openings
Chicago, — As much of the U.S. restaurant industry continues to struggle with sluggish customer visits, the fast casual channel continues to grow. Visits to fast casual restaurants, which are quick service restaurant (QSR) concepts that offer more service, higher quality food, and have a higher average check size than other fast food restaurants, have grown 6 percent annually over the last five years, stemming in large part from store openings, reports The NPD Group, a leading global information company.
Fast casual units have grown at a compound annual growth rate of 7 percent over the last five years. Fast casual chain expansion increased units from 19,231 units in 2013 to 25,118 units in 2017, according to NPD’s Fall 2017 ReCount® restaurant ...
U.S. Pork Producers Seek Main Course, Not Crumbs
African Swine Fever Affects China's Pork Consumption
This Week in Retail: Looking Ahead to Father’s Day Spending
Fair Oaks Farms Founder Mike McCloskey Releases Statement Following ARM Undercover Video Release
Mintel Announces Five U.S. Flavor and Ingredient Trends
URNER BARRY INDICES