A look back: How the midterm elections did — and didn't — impact restaurants

The dust has settled on the midterm elections, revealing support across the aisle for minimum wage increases, future opportunity in marijuana-infused food and drink and challenges from new animal welfare standards. 

By Alicia Kelso • Dec. 3, 2018

Asian grocerant Be-Se-To coming to Maryland next year

The two-story retailer/restaurant hybrid includes a Korean restaurant, a Korean-style Japanese restaurant, a Korean-style Chinese restaurant, and a Korean dessert shop.

By Krishna Thakker • Dec. 3, 2018

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

DoorDash snags another big-name partner in TripAdvisor

Already working with Grubhub and OpenTable, the travel review leader jumps deeper into restaurants, one of its fastest-growing categories.

By Kristine Sherred • Nov. 29, 2018

Baskin-Robbins scoops up redesign to sweeten customer engagement

The ice cream chain's new concept store in California includes a frozen treat menu, more comfortable seating and unique location-specific artwork.

By Julie Littman • Nov. 29, 2018

Auntie Anne's hits the pavement with food trucks

The pretzel chain has built a fleet of two dozen trucks since 2013 and even more street-side carts and standalone shops in a quest to find customers where they are.

By Kristine Sherred • Nov. 28, 2018

93% of diners want to eat healthy, but survey finds most fail

Swamped by choices and busy lifestyles, almost all consumers are interested in healthy eating, but 46% regularly opt for fast food and pizza.

By Kristine Sherred • Nov. 28, 2018

Q&A: Panda Express carries the Chinese-American torch, 35 years later

Culinary director Jimmy Wang shares how the restaurant has evolved since its launch in 1983 and how iconic menu items like orange chicken acclimated U.S. consumers to Chinese food.

By Kristine Sherred • Nov. 26, 2018

Restaurants embrace LTOs, add-ons to spice up slim menus

Chains across categories have cut back long menus in favor of specialty sauces and extras like shrimp and grilled chicken add-ons, offering customers variety without overburdening the ingredient list.

By Kristine Sherred • Nov. 26, 2018

Food waste reduction is a high priority for U.S. diners, study shows

Seventy-two percent of American consumers care about how businesses handle food waste, and nearly half would pay more for restaurants with food recovery plans. 

By Kristine Sherred • Nov. 26, 2018

Beyond Meat's future has ties to a successful tea maker

Seth Goldman founded organic tea maker Honest two decades ago. Today, he has an executive role at the maker of plant-based products and notes the many similarities between the two companies.

By Christopher Doering • Nov. 26, 2018

Chili's taps into online pop-up trend with limited Cyber Monday merch

The brand's team of designers shared sneak peeks of the gear on social media, including a T-shirt inspired by a popular episode of "The Office."

By Erica Sweeney • Nov. 21, 2018

Cafe cooking with cannabis oil to open in UK next month

The Canna Kitchen will serve seasonal vegetarian dishes topped or laced with the non-psychoactive compounds found in the marijuana plant.

By Kristine Sherred • Nov. 20, 2018

Jollibee expansion to bring more Filipino fried chicken to US, Canada

The company calls the move to open 250 locations between the two countries just its first steps in becoming a top five quick-service restaurant. 

By Kristine Sherred • Nov. 19, 2018

Do grocers need a separate service for online prepared foods?

E-commerce provider Mercatus teamed up with DoorDash to help deliver fresh meals and catered foods.

By Jeff Wells • Nov. 19, 2018

Free mug-share program wants to replace paper coffee cups

Eco-friendly startup Vessel has partnered with four Colorado cafes, where customers can use an app to grab a reusable stainless steel mug that can be returned at other shops or kiosks near transit stations.

By Kristine Sherred • Nov. 16, 2018

Punch Bowl Social hires executive culinary director

The Denver-based eatertainment concept's focus on its food offerings, which drive 89% of company sales, could make it a competitive rival for both barcades and traditional eateries.

By Kristine Sherred • Nov. 15, 2018

KFC steps into streetwear with collection from famed Japanese designer Nigo

Gear for the "fashionable, finger lickin' hypebeasts of the world" will be available at a New York pop-up on Nov. 16.

By Erica Sweeney • Nov. 15, 2018

Restaurant traffic lags but sales rise on higher menu prices

October marked the fifth-straight month of same-store sales growth for restaurants, but store visits fell more than 2% due to oversaturation, according to research from TDn2K. 

By Kristine Sherred • Nov. 13, 2018

Will selling hot sauce online broaden Dos Toros' reach?

The New York City-based chain will sell the products on its website as competition with rivals Del Taco, Moe's and Chipotle intensifies. 

By Kristine Sherred • Nov. 12, 2018

How restaurant CMOs are adapting to emerging tech, media channels

To stay competitive in an age of hyper-convenience, savvy customers and social media dominance, these executives marry marketing with IT.

By Alicia Kelso • Nov. 12, 2018

Party mas: Taco Bell is taking event reservations

Following success at its Las Vegas Cantina the chain is testing party reservations for $25 — complete with taco-themed decorations.     

By Kristine Sherred • Nov. 9, 2018

Impossible Burger will be sold in grocery stores next year

The move into retail will add to the approximately 5,000 restaurants in all 50 states where the plant-based burger is now available — a huge jump from about 50 restaurants a year ago.

By Cathy Siegner • Nov. 9, 2018

What's the secret sauce behind Mariano's store experience?

The Chicagoland chain, along with Eataly, Lowe's Foods and China's Hema market, offered tips on how to turn locations into destinations.

By Jeff Wells • Nov. 6, 2018

Are off-premise channels a silver bullet for the casual dining segment?

Restaurants have experienced declining sales for the past decade, but delivery, catering and carryout are yielding positive results for major chains.

By Alicia Kelso • Nov. 5, 2018

El Pollo Loco's rebrand will focus on Hispanic consumers, delivery

The California-based Mexican quick-service chain wants to build on a new logo and store design, focusing on its made-in-house ingredients and family dinners.   

By Kristine Sherred • Nov. 5, 2018