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Biography

Jill Failla

Editor, Consumer Insights

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Articles by
Jill Failla

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Marketing

How to draw guests with next-gen loyalty

Punch cards are a thing of the past; these new initiatives are meeting modern needs at top chains.

Marketing

Are Tuesdays the new Mondays?

Here is a roundup of Tuesday meal deals helping drive traffic on that day of the week.

Beverage

How operators are squeezing profits from water

Operators turn to infused water as soda sales slide.

Consumer Trends

7 foods and beverages college-age customers crave—and 3 falling from favor

Gen Z dominates college campuses these days. Here’s what consumers in that age group are increasingly interested in ordering—and what they’re snubbing.

Consumer Trends

4 consumer insights on discount dining

Here are four ways consumers are currently seeking discounts when dining out.

Consumer Trends

April's 10 most alluring LTOs

Consumers reveal which chain limited-time offers they were most likely to order based on the name and description.

Consumer Trends

The 10 most craveable chain fries

Customers reveal which restaurant chains’ french fries they deem most likely to spark cravings.

Consumer Trends

6 menu items Hispanic diners crave

Here are six food and beverage items that more Hispanic consumers say they want to order from restaurants today than two years ago.

Consumer Trends

Make restaurant patios pup-ready

How to best handle pooches on the patio as dog-friendly legislation (and the weather) heats up.

Operations

4 stealable business ideas from Spain

Restaurateurs in Spain have hit on some unusual ways to address problems they have in common with peers in the United States. Here are a few of the innovations.

Consumer Trends

6 chains winning with Hispanic families

Hispanic customers who recently dined out with children younger than 18 years old rated their favorite restaurant chains in a Technomic survey. These are the brands currently winning Hispanic family-dining occasions.

Consumer Trends

4 ways to sell more chicken

Consumers share which preparations and ingredients they increasingly prefer for chicken served at restaurants, shows new Technomic research.

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