Deep Dive: Page 4
Industry insights from our journalists
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Designing with distance: How restaurants are evolving to meet pandemic needs
Forced air blasted between bar seats. Chef's kitchens encased in glass cubes. Garage-style, floor-to-ceiling windows. Experts predict what could become dominant design assets across the industry.
Emma Liem Beckett • Nov. 18, 2020 -
Kendall Davis/Industry Dive/Restaurant Dive, data from Marc Nozell
How Biden's policies on immigration, unions could impact restaurant operations
The incoming administration is calling for doubling OSHA investigators and a restart package that could help business owners cover costs, such as plexiglass and PPE, to operate safely during the pandemic.
Aman Kidwai • Nov. 12, 2020 -
Will ghost kitchens define the restaurant industry's future?
While investor interest booms and sales have the potential to outpace traditional models, questions linger about how much this emerging market could disrupt business in the long term.
Emma Liem Beckett • Nov. 9, 2020 -
Kendall Davis/Restaurant Dive
Independent restaurants go dark to keep the lights on
The Independent Restaurant Coalition estimates that as many as 85% of mom-and-pop restaurants could close by the end of 2020. But some of them are finding new life in virtual brands and ghost kitchens.
Alicia Kelso • Oct. 26, 2020 -
Kendall Davis/Restaurant Dive
How ghost kitchens are helping major restaurants recoup lost revenue
Chains like Famous Dave's and Brinker International were already moving toward delivery-only concepts pre-pandemic, allowing them to more quickly deploy and expand these concepts compared to other restaurants.
Julie Littman • Oct. 19, 2020 -
Kendall Davis/Restaurant Dive
How to make ghost kitchens and virtual brands profitable
Jumping into a ghost kitchen may seem like a way to recoup lost dining room sales during the pandemic, but operators need to consider food costs, labor, marketing and brand equity to help ensure a payoff.
Julie Littman • Oct. 12, 2020 -
Photo by Michael Browning on Unsplash
Mapping the rise of ghost kitchens
Are ghost kitchens really on their way to becoming a mainstream restaurant channel? And what risks come with the opportunity they promise? Restaurant Dive aims to answer these questions and more in a six-part article series.
Oct. 5, 2020 -
How the pandemic accelerated the US ghost kitchen market '5 years in 3 months'
The COVID-19 crisis has restaurants "running to catch up" to delivery demand, but experts now see potential for permanent changes to business models as dark kitchens gain steam.
Alicia Kelso • Oct. 5, 2020 -
Permission granted by Cousins Subs
How chains are automating the curbside experience
Customers calling in for their food upon arrival have created logistical headaches for many chains new to curbside, and they are turning to geofencing and integrated alert systems to create a better experience.
Julie Littman • Sept. 23, 2020 -
Sex, lies and the C-suite: How McDonald's clawback battle highlights need for strong misconduct policies
Corporate ethics experts feel the chain isn’t doing enough to establish a zero-tolerance policy following news of ex-CEO Steve Easterbrook's inappropriate relationships with female employees.
Emma Liem Beckett • Aug. 26, 2020 -
Permission granted by Saval Foodservice
Food distributors, restaurants reinvent business models in a scramble to survive
From wine bar to mini grocery store, from restaurant distribution to direct to consumer — food sector firms are pivoting operations to keep business flowing.
Gary Wollenhaupt • Aug. 10, 2020 -
Doritos
9 campaigns that show how mobile marketers pivoted in the pandemic during H1
The year's best campaigns so far, including marketing by Chipotle and KFC, came in the wake of the pandemic's changes to the landscape as marketers rushed to meet consumers in digital channels.
Chris Kelly, Chantal Tode and Peter Adams • July 16, 2020 -
Fotolia
Recent PPP changes offer restaurants hope, but calls for industry aid continue
The Paycheck Protection Program Flexibility Act and streamlined loan forgiveness applications make the federal safety net easier for operators to use without penalty, but critics argue that key needs are still unaddressed.
Emma Liem Beckett • June 24, 2020 -
Permission granted by Farmers Restaurant Group
DC restaurants: Reopening patios amid COVID-19, protests like juggling 'flaming knives'
The District's restaurant scene is emblematic — perhaps in extremes — of the tumultuous environment that operators across the country are fighting to survive in.
Emma Liem Beckett • June 11, 2020 -
John Hazard and Lisa Burdige
Why QSRs must move past competitive sparring in the COVID-19 era
After years of hijacking each other's campaigns and snarky social media posts, marketers in the category will need to find new tones and tactics as coronavirus upends their business model.
Chris Kelly • May 22, 2020 -
Permission granted by WIng Zone
Third-party vs. direct delivery: Debate reaches boiling point amid coronavirus
There's no restaurant roadmap to survive dining room closures. But one thing is certain: pick the wrong off-premise game plan when the stakes are this high, and it could gut your bottom line.
Emma Liem Beckett • May 7, 2020 -
More funding won't fix PPP, restaurant experts say
The Paycheck Protection Program began accepting applications for its second round of funding Monday. But restaurants that already scored loans from the first round are afraid to cash in thanks to its vague and evolving stipulations.
Emma Liem Beckett • Updated April 27, 2020 -
Permission granted by Beast Restaurant
Independent restaurants grapple with layoffs, but fight to survive
Establishments like Beast in Oregon and Agave Uptown in California talk about the devastating decisions to let employees go or furlough staff during coronavirus.
Julie Littman • April 14, 2020 -
John Hazard/Restaurant Dive
Brands recalibrate to community-building during quarantine
Social distancing mandates upended in-person activations, leading brands like Chipotle to get creative with cultivating connections online. But can they sustain momentum once the pandemic subsides?
Natalie Black (Koltun) • April 7, 2020 -
5 things to know about the new coronavirus paid leave law
A number of small businesses are "despondent," one source told HR Dive. But there's hope the federal government could soften the the law's impact.
Ryan Golden • March 30, 2020 -
Coronavirus decimates restaurant profits, but financial safety nets exist
Restaurants forced to close are left with few options to keep the lights on, but experts suggest negotiating with third parties to figure out where they can get a break is one place to start.
Julie Littman • March 26, 2020 -
Park, Rachel. (2017). [Photograph]. Retrieved from https://unsplash.com/photos/hrlvr2ZlUNk.
2020 is the year of the breakfast wars
Chains like Wendy's, McDonald's, Dunkin', Starbucks and Panera have expanded menu offerings for breakfast to capture growing demand for the daypart.
Julie Littman • March 9, 2020 -
Will loyalty programs gain renewed value in a cookie-less era?
Brands from Red Lobster to Sephora are revisiting their rewards strategies amid tighter ad-targeting restrictions and greater demands for data privacy.
Shane Schick • March 5, 2020 -
How restaurants are taking control of delivery in 2020
With doubts swirling over delivery's long-term profitability, this year will be marked by more restaurants renegotiating commission rates, developing branded online ordering and adding virtual kitchen options.
Julie Littman • Jan. 31, 2020 -
5 restaurant trends that will define 2020
Analysts predict that ghost restaurants and lifestyle brand campaigns will continue to evolve and shape the market, but Gen Z's influence and interest in micro chains could disrupt the ecosystem.
Julie Littman and Emma Liem Beckett • Jan. 6, 2020
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