Maintaining mouthfeel: The challenge of preserving food texture on the shelf and during delivery

Manufacturers, ingredient suppliers, restaurants and packaging designers are all working together to make sure the consumer gets items that feel freshly made — wherever they are.

By Alicia Kelso • June 25, 2019

Fast food customer satisfaction slips, report finds

Despite the implementation of time-saving technology across the segment, customer satisfaction in just about every area of the QSR experience declined, according to this year's American Customer Satisfaction Index. 

By Alicia Kelso • June 25, 2019

Explore the 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

Taco Bell snubs plant-based meat as Del Taco's Beyond Taco sales soar

Del Taco sold 2 million plant-based tacos in under two months, but Taco Bell is focusing on increasing its vegetarian offerings without adding fake meat.

By Lauren Manning • June 20, 2019

Panera tests expanded dinner menu

Just months after its breakfast revamp, the fast casual chain is looking for ways to boost sales for the final meal of the day. 

By Julie Littman • June 19, 2019

Digital restaurant orders growing at a double-digit clip

An NPD Group report showed that orders made by app, text or online increased 23% over the past four years and now represent 3.1 billion visits and $26.8 billion in sales. 

By Alicia Kelso • June 13, 2019

McDonald's is the most popular fast food chain, survey says

The chain beat out major competitors like Wendy's and Burger King in a UBS survey that found that consumers prefer the company's value and promotions. 

By Lauren Manning • June 13, 2019

Before the Butcher CEO: 'We are one of the next big players out there'

As plant-based meat heats up, it doesn't get hotter than this startup founded by a Beyond Meat alumnus, which announced a large-scale retail launch and its acquisition by the owners of Jensen Meat all in one week.

By Megan Poinski • June 10, 2019

How restaurants can leverage the changing lunch break

With social stigma and work pressure making 37% of millennials feel they can't take a lunch break, there could be growing opportunity for restaurants to optimize delivery for midday.

By Alicia Kelso • June 5, 2019

Tacos and turnover: How one Philly restaurant bolsters retention

From 401(k) matches to creatively challenging assignments, Mission Taqueria is defying the restaurant industry's "churn and burn" mentality.

By Kate Tornone • June 3, 2019

Manufacturers push for legal clarity at FDA's first public hearing on CBD

The 10-hour meeting was the first step in what could be a yearslong process to establish a legal path to market for food and beverage products with the cannabis compound. 

By Lillianna Byington • June 3, 2019

Chipotle CEO isn't ruling out breakfast

While Brian Niccol told investors that the chain won't add the daypart "anytime soon," the restaurant is looking to enhance its beverage options to perk up afternoon sales. 

By Emma Liem Beckett • May 31, 2019

KFC wants to add plant-based poultry to its menu

Chick-fil-A is also exploring vegan options, but with neither Beyond Meat nor Impossible Foods offering alternative poultry products yet, it could be a while before chicken chains go plant-based. 

By Lauren Manning • May 31, 2019

A dedicated catering team is critical to off-premise sales growth

From finding drivers to hiring well-trained sales professionals, restaurants are struggling to invest in staff that will keep this revenue stream flowing.

By Julie Littman • May 28, 2019

Eatertainment preferred over casual dining for group occasions, Technomic says

Consumer interest in concepts like Punch Bowl Social, Topgolf and Dave & Buster's for social events is growing, driving the development of new and smaller units to keep up with demand.

By Julie Littman • May 22, 2019

Convenience stores transforming into 'restaurants-to-go'

What's the future of dining? At the NRA Show, many people — from analysts to Wawa's CEO — saw c-stores as a clear player in the segment, siphoning dollars from traditional eateries.

By Thai Phi Le • May 22, 2019

78% of restaurants say off-premise is a strategic priority

While the growing segment brings in sales and new customers, it introduces challenges to both the front and back of house, from unpredictable production to confusing traffic flow, according to Technomic. 

By Julie Littman • May 21, 2019

Plant-based meat sizzles at NRA Show as brands eye retail

As Impossible Foods and Before the Butcher gear up for their grocery debuts and develop new products, such as Impossible Sausage for Little Caesar's, Beyond Meat's first-mover advantage in supermarkets may be threatened.

By Emma Liem Beckett • May 21, 2019

Customized delivery menus optimize success with third parties, says Uber Eats

Bowie Cheung, the company's director of regional operations, said highlighting high-margin dishes with photos and nixing loss leaders from digital menus can drive incremental sales. 

By Emma Liem Beckett • May 20, 2019

Sonic plans to test AI-powered menu

The restaurant will pilot technology from Mastercard and kiosk vendor ZIVELO that features a voice assistant and personalized menu, following McDonald's in a push for smart menus.

By Alicia Kelso • May 17, 2019

Foodservice accounts for 23% of convenience store sales, report finds

Over half of Americans order a meal at least once a month at gas station stores, revealing that diners often choose ready-to-eat items over QSRs.

By Lauren Manning • May 16, 2019

McDonald's meets Happy Meal nutrition benchmark ahead of deadline

The QSR boosted the number of its iconic meals served with water, milk or juice by 15% between 2013 and 2018, and the majority of its 20 major markets have hit all five of its health commitments two years early.

By Julie Littman • May 15, 2019

59% of consumers support a $15 minimum wage, survey says

It's unclear how operators could support hefty pay increases with razor-thin margins, or if diners will shell out extra cash to make wage hikes possible. 

By Lauren Manning • May 14, 2019

Impossible shortage burning restaurants that put it on the map

Independents are accusing the company of overpromising production capacity and hanging them out to dry following major corporate partnerships. Will $300 million in new funding be enough to restore both supply and its reputation?

By Emma Liem Beckett • May 13, 2019

Chick-fil-A is researching plant-based chicken substitutes

While there are several meatless burger options, the company could be the first major fast food chain to offer a plant-based chicken item in the U.S.

By Lauren Manning • May 13, 2019

Noodles & Company launches personalized nutrition calculator

The tool is available on the restaurant's website and mobile app, and allows diners to create dishes that are in line with keto, paleo, vegetarian and other lifestyle diets.

By Alicia Kelso • May 9, 2019