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Commercial Investment Real Estate
May/Jun 2003
Gretchen Pienta |
Catering to Consumers Restaurants cook up new concepts as americans seek dining variety.   |
Prepared Foods
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
November 1, 2006
Marcia A. Wade |
2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course. |
Prepared Foods
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
Claudia D. O'Donnell |
Pig in the Python Baby Boomers continue to impact America's eating habits, including restaurant patronage. |
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. |
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. |
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
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
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. |
The Motley Fool
October 23, 2009
Rob Plaza |
Maybe Customers Don't Want Their Baby Back Ribs Brinker serves up not-so appetizing results. |
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. |
The Motley Fool
June 9, 2007
Elizabeth Brokamp |
Kids Eat Free Perks Get the scoop on discounts that both you and your kids can enjoy. |
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. |
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
January 23, 2009
Rick Aristotle Munarriz |
5 Stories to Sink Your Teeth Into Restaurant sector news: Better-than-expected results at Brinker... McDonald's declare a $0.50 dividend... Famous Dave's and Kona Grill announce new openings... Darden re-announces guidance... Chipotle Mexican Grill is beefing up its promotional efforts... |
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. |
Commercial Investment Real Estate
Jan/Feb 2007
Carolyn Bilsky |
Feasting on Fast-Casual The expanding casual dining market niche attracts the appetites of consumers and investors. |
The Motley Fool
August 12, 2005
Stephen D. Simpson |
Brinker's Not on the Brink Despite brutal competition, restaurant operator Brinker continues to forge ahead with new concepts. While the stock isn't any great bargain at today's price, it also not dangerously overpriced. |
CRM
November 2006
Colin Beasty |
Wild & Crazy Companies see green in this graying generation's attitudes and outlook on life. |
The Motley Fool
June 22, 2007
Jeremy MacNealy |
Fool on Call: A Fresh Look at Darden The competition is as intense as ever, but with new menus and restaurants with a fresh look, this is a Darden that is well-prepared to deliver solid results. |
Entrepreneur
March 2010
Jason Daley |
Waiter, Bring Me a Fresh Idea 10 strategies that are working in the tough restaurant economy |
Prepared Foods
December 2007
Ashley F. Dziuk |
Catching the Age Wave: Banking on Boomers The taste and flavor perception of aging consumers is covered, along with the most popular types of foods of younger vs. older Boomers. |
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. |
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. |
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. |
Real Estate Portfolio
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. |
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. |
The Motley Fool
March 13, 2009
Rick Aristotle Munarriz |
Throw This Stock Away Restaurant company Brinker International is in a funk. It may be time to replace it with Buffalo Wild Wings, Cheesecake Factory, or Chipotle Mexican Grill. |
Food Processing
June 2007 |
Forever young Challenging traditional ideas of aging, boomers are at the leading edge of many important health and wellness trends. |
CRM
August 19, 2011
Leonard Klie |
Millennials Study Provides New Data on Media, Shopping and Social Habits The generation is heavily influenced by peer support for shopping decisions, according to the research. |
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
July 24, 2007
Lawrence Rothman |
Fool on the Street: Burger King Deposed? Burger King keeps chasing McDonald's, but it has a long way to go to catch up. |
Prepared Foods
January 2009
William A. Roberts, Jr. |
Article: Discovering the Trends Hints from the 2008 New Products Conference on what lies ahead for new products, as well as details about the latest trends facing developers and consumers alike. |
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. |
Fast Company
October 2010
Ben Paynter |
Making Over McDonald's Inside the $2.4 billion plan to change the way you think about McDonald's, the most iconic restaurant on the planet. |
The Motley Fool
December 17, 2004
Whitney Tilson |
The Scuttlebutt Advantage Sometimes you have to go the extra mile to gain an edge in investing. |
Prepared Foods
August 2007 |
On the National Menu Grilled is not just 'grill' anymore... The restaurant industry is 'going green'... |
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. |
The Motley Fool
August 22, 2008
Rick Aristotle Munarriz |
News You Can Chew On Restaurant stocks are turning tables and taking names. Let's dig into a few of the industry events that made headlines this week. |
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. |
BusinessWeek
July 23, 2009
David Welch |
The Leaner Baby Boomer Economy The downturn is putting a crimp on baby boomers' free-spending ways, and the likes of Mercedes and Starwood Hotels are scrambling to keep up. |
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. |
The Motley Fool
March 28, 2007
Sarah Erdreich |
Will Friday's New Size Fit? TGI Friday's introduces "Right Size" portions, but are diners going to bite? Investors, take note. |
BusinessWeek
February 5, 2007
Michael Arndt |
McDonald's 24/7 By focusing on the hours between traditional mealtimes, McDonald's is sizzling. |
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. |
Food Processing
January 2012
Diane Toops |
Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus. |
The Motley Fool
April 29, 2004
Rick Aristotle Munarriz |
Serving Up Applebee's Applebee's is still growing, but don't get stung. |
Entrepreneur
February 2003
Jacquelyn Lynn |
You Are What They Eat A how-to for the budding restaurateur |
Entrepreneur
November 2009
Amy Cosper |
Editor's Note: The New Bare-Bones Restaurant Model How can this economy work for you? Just take a look at restaurants. |
