Tag "industry economics"

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Economic negativity doesn’t imply a recession

Although restaurant operators’ concern about the economy is elevated, it has not reached the level to indicate that a recession is imminent, according to the NRA’s Chief Economist Bruce Grindy. 

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Washington Restaurant Market Watch: Finding Employees in a Tight Labor Market

That’s great news if you’re one of the many college students entering the workforce after graduation. It’s also glad tidings if you’re among the unemployed, but if you’re an employer, it’s a challenge.

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Survey: Moms want seafood, ethnic eats

New research from the National Restaurant Association shows that 35 percent of Americans plan to dine out on May 8, and roughly one in 10 will order restaurant takeout or delivery.

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Washington Restaurant Market Watch: Breakfast wars

The global quick service chain, which had been struggling, has made a stunning comeback since it instituted all day breakfast last year.

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Looking past choppiness reveals positive sales trend

Although the first three months of 2016 were marked by uneven restaurant sales, the overall trend remains generally positive, according to the NRA’s Chief Economist Bruce Grindy.

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Employee turnover rate tops 70% in 2015

The turnover rate in the hospitality sector rose for the fifth consecutive year in 2015, but remained below pre-recession levels, according to the NRA’s Chief Economist Bruce Grindy.  His Economist’s Notebook commentary and analysis appears regularly on Restaurant.org and Restaurant TrendMapper.

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Restaurant industry to navigate continued challenges in 2016

The National Restaurant Association projects that restaurants in 2016 will post sales of $782.7 billion and employ 14.4 million people in more than 1 million locations.

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Washington Restaurant Market Watch: Food delivery startups hit bumps in the road

In recent years, delivery startups have become a hot sector of the economy. Many investors and entrepreneurs are discovering, however, that this prospering in this growing sector is often easier said than done.

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Minority-owned restaurants growing sharply

Women-owned and minority-owned restaurant businesses grew at rates well above their cohorts in the overall economy in recent years, according to the NRA’s Chief Economist Bruce Grindy. His Economist’s Notebook commentary and analysis appears regularly on Restaurant.org and Restaurant TrendMapper.

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Washington Restaurant Market Watch: Mark your calendars for Farm 2 Table Trade Workshop February 25

Farm-to-table is one of the biggest trends in the restaurant industry today. As consumers become more conscious about their choices of food, restaurateurs are busy meeting their expectations through buying directly from local farmers whose practices they know and approve.

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Farm to Table | Shepherd’s Grain

“The wisest farmer, he suggests, appreciates the fact that they grow food: a life-giving product to be eaten rather than a mere product to be sold. Regardless of your age or vocation, Shepherd’s Grain urges us to think about the future: the resources we’re leaving for future generations. It’s their land to inherit”.

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Washington’s hospitality industry faces winds of change

The largest employer, in Washington, is not Boeing. It’s not Microsoft. It still won’t be Amazon, despite all its growth.

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Washington Restaurant Market Watch: Gas prices go down, restaurants benefit

With lower gasoline prices, consumers who drive have more money to spend that’s not going in their car’s gas tank, according to an analysis of customer credit and debit card data by the JPMorgan Chase Institute, a global economics think tank tied to the bank with the same name.

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Restaurant job growth firm despite tighter labor market

Although restaurants continued to expand payrolls at a steady pace in November, there are indications that the labor pool is becoming shallower.