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Feasting on Fast-Casual The expanding casual dining market niche attracts the appetites of consumers and investors.   |
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Jul/Aug 2003
Merrie S. Frankel |
Food for Thought in Retail Food has become increasingly important in retail malls and community centers. It is too soon to tell, though, whether diverse dining alternatives improve retail REIT returns or if shareholders should be attracted to companies approaching this strategy. |
Commercial Investment Real Estate
Nov/Dec 2013
Tristano et al. |
Fast-Growing Fast Casual New concepts continue to boost this restaurant segment. Also, is the retail tide turning? 3Q13 vacancy holds steady for smaller centers. |
Commercial Investment Real Estate
May/Jun 2003
William M. Kotis III |
New Restaurant Trends Provide Entree Into Local Markets U.S. restaurants are a significant part of the economy and a major retail real estate component. To break into this potentially lucrative market, brokers should be aware of current industry trends and learn strategies for marketing sites to restaurant companies. |
Prepared Foods
November 1, 2006
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2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course. |
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December 2007 |
Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers. |
Prepared Foods
January 2008
Rita Negrete |
Generational Marketing Restaurant patrons have never been more diverse, and marketing methods used to reach the different consumer bases must speak to individuals' needs. |
Commercial Investment Real Estate
Jan/Feb 2007 |
What's Hot in Fast-Casual? These restaurant concepts lead the pack: 1. Panera Bread... 2. Chipotle Mexican Grill... etc. |
Prepared Foods
November 1, 2005
Marcia A. Wade |
Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations. |
Prepared Foods
May 1, 2006 |
On the National Menu Vinaigrettes have become a popular flavor component of menu items... The chipotle pepper's spicy, smoky flavor appeals to the mass restaurateur... Pesto has heightened its profile beyond the traditional pasta realm... etc. |
The Motley Fool
September 17, 2011
Alex Planes |
Chipotle Joins the Asian Invasion America's favorite burrito-slinger has its sights set on a new concept that could double its growth in the coming years. |
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November 2007
William A. Roberts, Jr. |
Article: Around the Foodservice Frontier Diverse flavors are having an impact on American consumers' tastes and preferences. |
Prepared Foods
November 1, 2005
J. Hugh McEvoy |
Chefs Spotlight Global Food Trends Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends: authenticity, ethicality, food security, and exotica and indulgence. |
CFO
December 1, 2008
Edward Teach |
Table Stakes As the casual-dining industry suffers one of its worst downturns, CFOs are in the kitchen and feeling the heat. |
National Real Estate Investor
October 1, 2006
Beth Mattson-Teig |
Hungry for Restaurants Traditionally, buyers have shied away from restaurants because of the highly specialized use of the real estate. But that is no longer the case. In fact, restaurants are in huge demand among both individual and institutional investors. |
Entrepreneur
February 2003
Jacquelyn Lynn |
You Are What They Eat A how-to for the budding restaurateur |
The Motley Fool
August 17, 2010
Selena Maranjian |
The Fastest-Growing Tasty Stocks There are dollars in donuts -- and tacos, and burgers, and pizza... |
The Motley Fool
March 3, 2006
Rich Duprey |
Little Spice in Wendy's Spinoff Baja Fresh's customers seem willing to shell out the extra green, but will investors similarly pay a premium market price -- especially for an apparently declining brand? |
The Motley Fool
December 31, 2007
Kristin Graham |
Best Stock for 2008: Yum! Brands Yum! Brands is a delicious stock for your portfolio in 2008. |
The Motley Fool
March 27, 2006
Jim Mueller |
Fast and Foolish: The Cheesecake Factory A quick due diligence look at the restaurant chain. Investors, take note. |
Commercial Investment Real Estate
Nov/Dec 2011
Michael Spilky |
Restaurant Re-use A menu of options exists for redeveloping food-use retail spaces. |
The Motley Fool
November 10, 2011
Tamara Rutter |
1 Stock All Investors Can Love How McDonald's franchise business model helps drive profitability. |
The Motley Fool
April 22, 2005
Nathan Slaughter |
Welcome Back, Kentucky Fried Chicken After more than a decade of repudiating the word "Fried" and the unhealthy connotation it carried, the company is now making an honest attempt to reconnect with its heritage. |
Entrepreneur
April 2009
Emily Weisburg |
Top 120 Restaurant Franchises All the information you need to start your own restaurant in this economy. |
The Motley Fool
November 22, 2011
Jeremy Bowman |
4 Reasons to Love Restaurant Stocks The restaurant industry beat the market by 125% over the last decade - here's why that should continue. |
The Motley Fool
April 13, 2009
Kristin Graham |
Is the Restaurant Industry Doomed? Who will survive in an overbuilt restaurant sector saddled with mundane options? |
The Motley Fool
July 13, 2010
Selena Maranjian |
Will This New Law Hurt Restaurant Stocks? High calories could lead to lower profits. Restaurant chains, in compliance with a new law, will soon post nutritional information on their menus. |
Prepared Foods
May 1, 2005 |
The Mix in the Melting Pot While Chinese, Italian and Mexican foods remain the "big three" choices at meal time, other ethnic cuisines are entering the mix -- offering vast opportunities to food manufacturers. |
Prepared Foods
June 1, 2005
Tom Zind |
Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day. |
Entrepreneur
May 2010
Jason Daley |
The 500-Calorie Smackdown Two restaurants. Two menus. Two plans for major national expansion during roughly the same time frame. Let the food fight begin. |
Fast Company
July 2009
Chuck Salter |
Why America Is Addicted to Olive Garden Technology, savvy brand management, and a little bit of soul have made $6.7 billion Darden Restaurants the world's biggest casual-dining operation -- and it's still growing, even in tough times. |
Fast Company
Denise Lee Yohn |
How Chipotle Changed American Fast Food Forever Chipotle began a trend in restaurants that the industry has dubbed "fast casual," which offers a more upscale dining environment and food quality in the familiar, convenient limited service format of fast food. |
Prepared Foods
November 2007 |
Article: Menu Trends: Today's Shrinking Entree The traditional entree is shrinking, and those that have staying power are convenient, diverse and easily portable. |
The Motley Fool
October 23, 2009
Rob Plaza |
Maybe Customers Don't Want Their Baby Back Ribs Brinker serves up not-so appetizing results. |
Commercial Investment Real Estate
Jan/Feb 2003
Sarah Hoban |
The Road to Success The rocky economy presents many bumps in the road for commercial real estate professionals mapping their future paths. Focus on education and specialization when mapping your future. |
BusinessWeek
February 5, 2007
Michael Arndt |
McDonald's 24/7 By focusing on the hours between traditional mealtimes, McDonald's is sizzling. |
The Motley Fool
June 26, 2008
Ryan Fuhrmann |
Stick With Fast Food Share performance of fast food chains such as McDonald's, Burger King, and Yum! Brands are firmly ahead of the S&P over the past year. |
Commercial Investment Real Estate
Sep/Oct 2003
Sarah Hoban |
Eight Ways to Boost Your Business Commercial real estate pros share marketing tips for a slow economy. |
Entrepreneur
March 2010
Jason Daley |
Waiter, Bring Me a Fresh Idea 10 strategies that are working in the tough restaurant economy |
Prepared Foods
April 8, 2007
Maria Caranfa |
A Zenspiration - April 2007 Asian cuisine is at an all-time high in popularity, and it shows no signs of slowing down! |
Entrepreneur
July 2006
Sara Wilson |
Fresh Picks Which food franchises will be flying off the shelves in the near future? Ones that offer fast, healthy and fresh options. |
The Motley Fool
February 11, 2005
Selena Maranjian |
Fast Facts on Fast Food The restaurant business is one worth considering for your portfolio. |
Prepared Foods
April 1, 2006 |
Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines. |
Prepared Foods
June 5, 2007
Chef J. (a.k.a. Hugh McEvoy) |
Latin Cuisine: No Longer Ethnic? Restaurants in every area of the U.S. now carry Latin-inspired items on their regular menus. |
Commercial Investment Real Estate
May/Jun 2006
Bernard J. Haddigan |
An Appetite for Retail Despite slowed consumer spending, investors are still hungry for quality retail properties. |
Prepared Foods
November 1, 2006
Chef J. (a.k.a. Hugh McEvoy) |
Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends. |
The Motley Fool
September 16, 2010
Nick Nejad |
Chipotle Still Has Room to Run The restaurant chain is set to enjoy a very, very bright future. |
The Motley Fool
December 22, 2010 |
Chipotle Co-CEO Monty Moran: "The Magic of Chipotle Is Not Tied to Burritos" Excerpts from our live chat with Chipotle's co-chief exec. |
The Motley Fool
January 8, 2012 |
Born in the USA, Made in France: How McDonald's Succeeds in the Land of Michelin Stars To make it in France, McDonald's made itself look like a French company and offered French favorites. |
The Motley Fool
January 7, 2011
Andrew Bond |
This High-Flying Restaurant's Trajectory Is at Risk in 2011 Chipotle faces inflation worries and slower growth prospects. |
