Nation's Restaurant News' Top 100 and Second 100 reports have become the gold standard for evaluating and rating the U.S. performance of foodservice chains across a variety of industry segments. Both reports are now available here in a completely interactive, combined and downloadable electronic database that has been generated through exclusive research by the editors of NRN.

The report is enhanced with additional performance metrics, phone numbers and website links, and provides a detailed, brand-by-brand assessment and three-year performance comparison of individual organizations whose aggregate sales account for more than 41 percent of the entire $550 billion U.S. consumer foodservice market.

Data elements include:

• Company Name
• Mailing & Physical Address
• Phone
• All Key Personnel (Executives, Management, Buyers)
• Total Sales
• Total Stores
• Personal Email Address 

CHICAGO – At age 88, the granddaddy of industry conventions still managed to wear out the generally younger 73,000-plus people who converged here May 19-22 for the nation's largest gathering of restaurateurs. Foot soreness once again threatened to hit epidemic proportions as operators dashed from exhibit halls to education sessions to the city's latest must-see restaurants.
PDF Format, 14 pages, 3 files
Price: $9.99

Get out your shades — here comes this year’s cool class of sizzling Hot Concepts! Award winners.

Selected by the editors of Nation’s Restaurant News, these six Hot Concepts! honorees and one Hot! Again recipient reflect the broad range of innovative, entrepreneurial ideas that please adventurous customers looking for something a little different. What’s more, the winners are burning with growth potential — a trait that should keep established restaurant competitors on their toes.

As the world continues to shrink, our culinary horizons are broadening. With more people crisscrossing the globe for pleasure and business, tuning into travel and food shows, and opening themselves to new experiences, traditions and tastes from far away increasingly are influencing culture and cuisine in the United States.

Although commodity prices are widely expected to ease this year, restaurateurs say the bottom-line benefits already are being offset by a more vexing cost concern. Supply and demand are nudging the expense of most foodstuffs in foodservice buyers’ favor, they explain, but the relief on margins will be counterbalanced by the high cost of hauling the goods from farm to factory to feeder.

Nation's Restaurant News is pleased to present a retrospective look at 50 years of McDonald's. We'll see how taking the lead in product innovation, research and development, marketing, employment practices, diversity, community relations, training, technology and charitable causes has kept McDonald's in the forefront of the restaurant industry, and in the minds and hearts of consumers throughout the world. We'll also take a look forward at some of the interesting developments McDonald's has planned for the next 50 years.
PDF Format. Approximately 70 editorial pages.
Price: $49.95

Catering is one of the fastest-growing segments of the foodservice industry, expected to top $14 billion in sales in 2005, with off-premises caterers, banquet halls and hotels commanding the majority of the special-event market — but not monopolizing it. Indeed, restaurateurs increasingly are getting into the game, expanding their catering and private-dining services as a way to garner incremental sales and optimize overhead in the face of escalating operational costs and slimmer profit margins.
PDF Format. 3-page report with photos/graphics.
Price: $14.95

Restaurant chains in positions 101 through 200 on Nation’s Restaurant News’ annual sales ranking quickened their collective sales growth during their last full fiscal year, despite a slowdown in unit openings. Exclusive research by NRN’s editorial staff explains why.

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