Development
- Development
- The Editors
Kids today: they’re tech savvy and total foodies, at least according to Y-Pulse’s new 2018 Kids Dining study, Understanding Tomorrow’s Tastemakers Today, which surveyed more than 900 K-12 U.S. consumers aged 8 to 18 about their attitudes and behaviors around dining.
- Development
- The Editors
Sales among the limited-service pizza industry grew by 3.7 percent in 2017, while units grew by .9 percent, according to Technomic’s 2018 Pizza Occasion Consumer Trend Report.
- Development
- Rebecca Kilbreath
A roundup of interesting bits of news that came across the editor’s desk in the last month, including mergers and acquisitions, milestones, chain news, personnel news and a bit of recommended reading.
- Development
- The Editors
Restaurants seeking to stand out in a crowded marketplace may find that secondary markets offer the right opportunities, according to the 2018 Retail and Restaurant Real Estate Outlook from Buxton, a real estate consultancy.
- Development
- The Editors
Dunkin’ Donuts unveiled a new 2,200-square-foot concept store in Quincy, Mass. The unit features a new double drive-thru with a dedicated mobile order pickup lane for loyalty card holders who order ahead via the chain’s app.
- Development
- The Editors
Upgraded restaurant dining is a hot trend at airports across the country, and HMSHost, in partnership with KIND Hospitality, Inc. and Emerging Domestic Market Ventures, LLC, was awarded a 12-year contract valued at $264 million to bring new food and beverage locations to Terminal 3 in Phoenix’s Sky Harbor International Airport.
