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

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

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

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