The Cost of Outdated Pricing Strategies Part 2 - QSR Magazine - Oct 2014
A look at pricing strategies that go beyond cost-plus and value-based pricing. - by Justin Massa
The Cost of Outdated Pricing Strategies Part 1 - QSR Magazine - Oct 2014
Operators are leaving dollars on the table by committing to cost-plus and value-based. - by Justin Massa
Talk of a toast trend should be, well, toast - Restaurant Business Online - Oct 2014
"Artisanal toast is taking the nation by storm," reads a recent headline from Eater.com. Meanwhile, Food Genius reports that...
Why Sandwich Wraps are sexier than the Cronut - FastCo Design - Sept 2014
And why social media is a lousy harbinger of business opportunity.
Food Genius named Finalist for ITA CityLIGHTS Trailblazer Award - Aug 2014
The 15th Annual ITA CityLIGHTS program honors companies and individuals whose innovation and success drive growth in the technology industry and Illinois.
Food Genius Joins International Foodservice Manufacturers Assoc. - Aug 2014
Excited to be partnering with the International Foodservice Manufacturers Association (IFMA), joined the roster of sponsors for the Marketing and Sales Leaders Forum.
Dessert Industry Report - June 2014
Dessert Menu Sections Now Appear on 24% of Restaurant Menus Nationwide, According to New Research from Food Genius.
Nations Restaurant News - June 2014
Chicken is available at almost every chain restaurant in the country, Food Genius reports.
Blue Sky Innovation - May 2014
The restaurant trend in your zip code: Food Genius drills down
GigaOm - April 2014
Menu-data startup Food Genius finds there are no national food trends, only local ones
Pizza Magazine Quarterly - January 2014
According to Food Genius, pizza is one of the most common dishes in the U.S. as they reveal new industry research
Specialty Food - January 2014
Pizza is the leading gluten-free dish, … according to Menu inclusions of gluten-free pizzas and flatbreads [that] reflect diners’ need for customization and variety.
Inc. Magazine - July 2013
Food Genius, a Chicago-based start-up that has created a big data research tool for the food industry, giving consumer packaged goods companies, food distributors, and restaurants insights on industry trends
QSR Magazine - August 2013
The information we’ve been working with through Food Genius allows us to really examine our most important food categories,” says Amy Fattori, marketing director at Grecian Delight Foods
Entrepreneur Magazine - June 2013
Restaurateurs can use the Food Genius big-data web platform to put together a dish concept and--through analysis of more than 100,000 menus--see how much the average consumer would pay for it.
Business Insider - May 2013
14 Startups That Will Change The Way You Eat
Fast Company Design - February 2013
Food Genius Scours Menus To Turn Food Trends Into Infographics
AdAge Brand Hack November 2012
Food Genius,[...] pitched a vision of using big data to make all of Food Network's digital properties smarter, creating a more personally-relevant experience for consumers looking for recipes, ingredients or restaurants.
Chicago Business October 2012
Received “Up-and-Comer” awards at the 11th annual Chicago Innovation Awards...
Retail Leader October 2012
Dining trends are important as Americans increasingly are looking for restaurant-style prepared foods at grocers. By learning what new recipes are trendy at eateries, retailers and CPG companies can stay on the cutting edge of prepared food trends.
Chicago Business - September 2012
Food Genius, a Chicago startup that analyzes restaurant menu data to predict food-industry trends, will has raised $1.2 million in venture capital.
Chicago Tribune - August 2012
On Wednesday, Food Genius […] inaugurated an 18-month lease for its own office on West Erie Street in River North. The company is the first "graduate" of 1871, becoming the startup equivalent of a household's oldest child leaving the nest.
IDEO Blog - May 2012
Their mission: serve up real-time data to industry insiders hungry to get ahead of food trends.
Fast Company Design - June 2012
It walked into the program as an app that recommended specific new dishes to try on menus rather than merely new restaurants to eat at. But they walked out as a restaurant consumer data company, selling 'actionable intelligence on restaurants, their menus, and consumer behavior while dining out.'