Consumer Trends: Page 25
-
McDonald's introduces BOGO for $1 value deal
The promotion comes less than two years after the chain's $1 $2 $3 Dollar Menu and amid franchisee complaints that its value strategy isn't sustainable.
By Alicia Kelso • Aug. 12, 2019 -
Deliveroo's 'rescue team' will convert struggling restaurants to delivery-only
The initiative, which offers participating stores space in its virtual kitchens and help with menu development, branding and pricing, marks the platform's latest bid to stay competitive in the U.K. market.
By Rosie Bradbury • Aug. 9, 2019 -
Trendline
Top 5 stories from Restaurant Dive
Check out a selection of articles about some of the biggest trends — from the rise of dessert concepts to a cohort of Mexican chains trying to overtake Chipotle — shaping the restaurant industry in 2024.
By Restaurant Dive staff -
McDonald's lifts store traffic 23% with Halloween influencer contest
Influencer marketing firm Linqia flipped top-performing organic content into amplified social and display ads.
By Robert Williams • Aug. 8, 2019 -
Popeyes sells out of chicken sandwiches
Supply was meant to last through September, but sold out in two weeks. The chain directed consumers to its app to receive notifications once it's available.
By Alicia Kelso • Updated Aug. 27, 2019 -
21% of diners willing to pay more at eatertainment than traditional night venue
While activities are a top consideration for where consumers choose to go out, quality food also is top of mind, according to a SevenRooms report.
By Julie Littman • Aug. 5, 2019 -
Impossible Burgers are coming to grocery shelves in September
The plant-based burger maker announced a large co-packing agreement with OSI Group that will ramp up its production and reach, which could help ease supply shortages for restaurants.
By Emma Liem Beckett , Jessi Devenyns • Aug. 2, 2019 -
Mastercard recreates world's top restaurant experiences for cardholders
The Priceless concept mirrors the ambiance of a rotating series of international eateries, while emphasizing Mastercard's branding.
By Barry Levine • Aug. 2, 2019 -
Opinion
Navigating customer ratings and employment discrimination in restaurants
Businesses that rely on diner feedback to make personnel decisions need to ensure those reviews are not tainted by prejudice, says labor and employment litigator Kyle Winnick.
By Kyle Winnick • July 31, 2019 -
Taco Bell Spain debuts vegan meat substitute
The chain has opted for a more robust vegetarian menu in the U.S. as the list of QSRs going plant-based grows.
By Lauren Manning • July 31, 2019 -
Arby's readies special food truck menu for 'Storm Area 51' event
"We can't confirm if there are aliens at Area 51. But, if they do show up, they deserve the best meats on Earth," CMO Jim Taylor said.
By Dianna Christe • July 29, 2019 -
Delivery disconnect: Restaurants don't always prioritize what diners want
Data from Toast shows there's a large disparity between consumer and restaurant sentiments, whether it's what third-party apps are used or which delivery qualities are valued most.
By Alicia Kelso • July 25, 2019 -
Dunkin' will roll out Beyond Meat breakfast sandwich nationwide
The chain will offer the plant-based product across U.S. stores beginning Nov. 8, and diners can sample the menu item for free for a limited time.
By Lauren Manning • Updated Oct. 21, 2019 -
Despite plant-based boom, beef burgers still reign supreme
While consumers ordered 228 million plant-based burgers at QSRs, up 10% from last year, 6.4 billion beef burgers were served in the same time period.
By Lauren Manning • July 18, 2019 -
McDonald's to test plastic-free toys in British Happy Meals
Following a petition with nearly 400,000 supporters, the fast food chain says it's exploring ways to reduce plastics in the U.K., but has yet to commit to similar goals in the U.S.
By Julie Littman • July 18, 2019 -
Deep Dive
Bowled over: Grocers embrace latest foodservice trend
As more Americans enjoy food bowls, retailers are challenging restaurants with their diverse offerings, including delivery, local sourcing and customization.
By Jessica Dumont • July 16, 2019 -
Global fast food market to surpass $690B by 2022
Popularity of fast food in emerging economies, an increased preference for quick, inexpensive food, and growth in sales at the drive-thru are projected to keep the segment growing.
By Julie Littman • July 15, 2019 -
Eat Mor Chikin? McDonald's franchisees aim to compete with Chick-fil-A
With the chicken chain growing rapidly, especially in the southeast, the National Owners Association told franchisees in an email Tuesday that the burger giant needs to perfect a premium chicken sandwich.
By Julie Littman • July 10, 2019 -
23% of US smartphone users will use a food delivery app by 2023
Consumers will increasingly turn to third-party apps to place food orders as DoorDash, Grubhub and Uber Eats vie for the top spot, according to an eMarketer report.
By Lauren Manning • July 9, 2019 -
Burger King Sweden dares customers to order its plant-based menu items
The burger chain’s "50/50 menu" gives customers a random chance to receive regular meat patties or plant-based alternatives.
By Robert Williams • July 8, 2019 -
Burger prices are climbing amid demand for premium revamps, report finds
The once affordable menu item is becoming pricier as consumers demand more premium options like grass-fed, organic and plant-based.
By Lauren Manning • July 5, 2019 -
Opinion
Beyond Meat and Impossible Foods: First mover advantage in a rapidly growing market
Since its IPO in May, the price for shares in the company known for its plant-based burgers have taken off. Jeff Robards of Alantra looks at the two giants in the space and their potential future performance.
By Jeff Robards • July 2, 2019 -
Grubhub trend report shows staggering growth of plant-based meat orders
Orders of Impossible Burger through the Grubhub app have jumped 82% year-over-year, and orders of vegan-friendly dishes rose 25%.
By Alicia Kelso • June 28, 2019 -
Deep Dive
Meal kits could offer untapped revenue stream for restaurants
This off-premise segment could help restaurants offer a new option to diners alongside delivery and takeout, but very few operators have jumped into the ready-to-cook segment.
By Julie Littman • June 27, 2019 -
79% of diners interested in personalized menu recommendations, report finds
According to PSFK research, trends driving the dining experience include improved dine-in environments and dynamic menus that analyze guest preferences, weather and other factors.
By Alicia Kelso • June 26, 2019 -
Sponsored by National Cattlemen's Beef Association (NCBA)
Beef means business for Dickie Brennan & Co. Executive Chef Gus Martin
Beef's versatility enables chefs and foodservice operators to menu everything from affordable burgers to high-end steaks.
June 25, 2019