Tag: Robert Carter
Millennials are Shaping the Foodservice Industry in Unexpected Ways
Not sure what a hashtag is? Ever tried your hand at tweeting? If not, chances are you’re out of touch with millennials, today’s youngest...
QSR Takes Bite Out of Dine-in Market
TORONTO — More Canadian customers are dining in at quick-service restaurants (QSR) instead of carrying out their meals or picking them up at drive-thrus,...
NPD Seminar Highlights Importance of Engaging Diners to Drive Traffic
TORONTO — Foodservice insiders have been hearing about it and seeing it play out in their restaurants for months, but news that commercial foodservice...
CRIS Highlights Need for Change in a Challenged Restaurant Landscape
TORONTO — Change is pervasive, but it’s how foodservice operators respond to the challenges it presents that makes the difference. That was the theme...
Attract New Visit Situations with Smart Marketing
Volume 48, Number 2
Written By: Robert Carter
Today’s restaurant industry is a complex business environment, and smart marketing is essential for survival. After all, customer...
From The Desk of Robert Carter: Capture Lost Customers
Enticing families to eat out more often represents an untapped opportunity for restoring healthy growth to the foodservice industry.
Families want to eat at restaurants,...
From the Desk of Robert Carter: Online and Mobile Ordering Solutions
Technology is making life easier across many industries, with banking, weather, shopping and restaurant apps growing in popularity. A quick search of iTunes and...
CRIS Highlights Competition Strategies in Challenged Market
TORONTO — Competition is creating new challenges in today’s restaurant industry, as owners fight for their share of traffic and react to emerging segments, reported experts at the fifth-annual Canadian Restaurant Investment Summit (CRIS), held yesterday at the Eaton Chelsea hotel in Toronto.
Fast-Casual Continues to Win Customer Attention
TORONTO — The fast-casual category is continuing to steal market share, and, according to a new study from the NPD Group, consumers are now choosing between food freshness/menu variety and speedy service/value pricing when determining what type of restaurant to patronize.
Customer Demand for Healthy Food Is Driving Foodservice Innovation
It’s October — the leaves are changing colour, the cool weather is upon us and the summer of 2013 is a fading memory. The...
