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

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

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

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

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

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

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

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

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