Nearly half of consumers will try new brands if the ad is relevant, study shows

Before diverting marketing dollars to video-based social media — as Chipotle has done with its successful TikTok campaigns — marketers need to remember that context matters more than ever, according to a DoubleVerify study.

By Aaron Baar • Sept. 29, 2020

Using tech tools to cook up increased restaurant efficiency in the post-COVID era

Three ways restaurants can manage costs while prioritizing service.

Sept. 29, 2020

Explore the Trendline➔

Menu development

Restaurants big and small are experimenting with their menus to align with the preferences of on-the-go diners and mitigate the impact of rising food costs, supply chain disruption and shrinking consumer discretionary funds. 

By Restaurant Dive staff

Dine-in traffic improves in August, but off-premise still preferred

Consumers are growing more comfortable going out to eat at restaurants per a study from the NPD Group, but drive-thru, takeout, pickup and delivery still generate stronger sales, Technomic data shows.

By Alicia Kelso • Sept. 24, 2020

DC launches $4M grant program to help restaurants winterize their outdoor dining spaces

Funds will be dispersed starting Oct. 1 and can be put toward expenses including tents, heaters, propane, furniture, advertising and operational costs.

By Emma Liem Beckett • Sept. 23, 2020

Resy, AmEx will bring a fine dining 'drive-thru' experience to Los Angeles

Diners can enter the Hollywood Palladium via car Oct. 15 and Oct. 16, where they will be assigned a designated waiter who will guide them from "restaurant" to "restaurant" to serve guests a 10-course meal through their car windows.

By Alicia Kelso • Sept. 23, 2020

Grocery sales dip as restaurant sales pick up

While restaurant sales industrywide accelerated 3.7% in August, grocery chains saw a 7% drop in dollar growth, according to data from M Science.

By Rosie Bradbury • Sept. 23, 2020

Burger King puts Whopper recipe on wrappers as part of 'real food' push

Following efforts centered on moldy burgers and cow farts, the QSR is trying a simple and direct approach to market its "clean food" menu.

By Robert Williams • Sept. 18, 2020

Independent pizza sales boosted by COVID-19 pandemic, report shows

Operators on digital ordering platform Slice have doubled their weekly sales during the coronavirus, from $2,000 to $4,000 on average, according to BTIG. 

By Alicia Kelso • Sept. 15, 2020

Reopening lessons the US can learn from Europe

Restaurants and governments need to formulate recovery strategies based on new consumer preferences, traffic patterns and revenue channels, says Chelsea van Hooven, global industry advisor at Choco.

By Chelsea van Hooven • Sept. 14, 2020

Starbucks traffic lifts following early Pumpkin Spice Latte launch

Foot traffic at the chain was just 7.7% and 6.2% below equivalent 2019 levels on the Saturday and Sunday following the return of the fall favorite, according to Placer.ai data. 

By Alicia Kelso • Sept. 14, 2020

Delivery by the numbers: What third-party platforms are offering restaurants to survive the pandemic

DoorDash introduced a cohort of 17 restaurateurs who will receive $20,000 grants and business coaching as part of its Main Street Strong Accelerator.

By Emma Liem Beckett • Updated Jan. 18, 2022

Drive-thru traffic increased 26% during dining room closures, report says

Drive-thru visits represented 42% of all restaurant visits from April to June and increased 13% even after dining rooms began to open in July, according to data from The NPD Group. 

By Alicia Kelso • Sept. 2, 2020

KFC drops 'Finger Lickin'' slogan around the globe as hygiene concerns persist

Deeming the 64-year-old catchphrase inappropriate during the pandemic, the brand is expanding a pause as part of its first global campaign.

By Peter Adams • Aug. 25, 2020

Wawa pilots dinner menu

The convenience store is testing items like braised chicken and all-natural Angus burgers across hundreds of stores in six states and Washington, D.C. 

By Alicia Kelso • Aug. 25, 2020

Chipotle accused of shortchanging customers in lawsuit

A complaint claims the chain isn't providing proper change to diners, potentially costing consumers upwards of hundreds of thousands of dollars.

By Alicia Kelso • Aug. 24, 2020

US Foods joins growing list of ghost kitchen services to help with off-premise push

The foodservice distributor and ShiftPixy both recently launched resources for restaurants to streamline operations and market toward delivery.

By Rosie Bradbury • Aug. 21, 2020

Pizza Hut creates chief equity officer role, launches antiracism initiative for educators

In the newly created position for Pizza Hut U.S., Chequan Lewis will be responsible for developing processes and implementing policies that will create a more equitable workplace culture.

By Alicia Kelso • Aug. 19, 2020

Drive-thru usage up 43% since April, study finds

But added volume can decrease speed of service, and 81% of consumers believe that waiting more than 10 minutes is too long, according to a Bluedot and SeeLevel HX survey.

By Alicia Kelso • Aug. 12, 2020

Florida restaurant workers can get back to work sooner after COVID-19 infections

Gov. Ron DeSantis signed an executive order last week stating that restaurant employees no longer need to prove two negative COVID-19 tests before returning to work.

By Alicia Kelso • Aug. 10, 2020

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.

By Gary Wollenhaupt • Aug. 10, 2020

64% of diners say staff wearing PPE is most important when eating out, survey shows

Consumers say restaurant staff taking safety precautions is a higher priority to them than efforts to add hand sanitizer and single-use menus at tables, according to a Toast report.

By Alicia Kelso • Aug. 7, 2020

DoorDash launches new online convenience store DashMart

The company's venture, which marks its first foray into managing its own inventory, will offer around 2,000 grocery and restaurant items and delivery in as little as 30 minutes. 

By Jessica Dumont • Aug. 6, 2020

45% of consumers less likely to order from Starbucks because of initial BLM policy, study finds

Nearly 21% of consumers said they will actively try to avoid buying from brands that restrict employees from expressing support for the movement, and 51% said they are less likely to buy from these companies, according to DealAid data.

By Emma Liem Beckett • Aug. 5, 2020

25% of diners place online orders multiple times a week, study shows

Twenty-seven percent of guests surveyed by Toast said they plan to order more takeout and 23% said they plan to order more delivery compared to before the novel coronavirus pandemic, suggesting online ordering demand will only grow.

By Alicia Kelso • Aug. 4, 2020

Wawa to open first freestanding drive-thru by year-end

As it prepares for a post-COVID-19 world, the convenience store known for its sub sandwiches expects to start selling combos and value meals at the new Pennsylvania location.

By Alicia Kelso • Aug. 3, 2020