Report identifies 3 keys to traffic growth

Research from TDn2k shows that traffic-gaining chains have strong mid-afternoon dayparts, off-premise businesses and service scores. 

By Alicia Kelso • Jan. 31, 2019

Q&A: How Black Bear Diner's take on family dining keeps it growing

CEO Bruce Dean shares how the restaurant grew from one location in Mount Shasta, California to a national brand with plans to add at least 18 units this year and 20 in 2020. 

By Julie Littman • Jan. 30, 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

Daphne's, Noon launch hybrid Mediterranean concept

Elite Restaurant Group's new concept will feature Noon's assembly line alongside Daphne's traditional menu to capture consumer demand for more customized meals. 

By Alicia Kelso • Jan. 29, 2019

Chicken with a side of facts: Information-hungry consumers expect more

Tom Super, senior vice president of communications at the National Chicken Council, said diners are rightfully asking more questions about how food is grown and raised.

By Tom Super • Jan. 28, 2019

More foodservice operators asking for plant-based meats

With the likes of Carl's Jr. and White Castle expanding vegan options, shipments of plant-based proteins to restaurants increased 20% year over year, according to The NPD Group.

By Alicia Kelso • Jan. 25, 2019

Fewer than half of consumers trust cannabis ingredients, survey finds

Negative perceptions could hinder expansion of this market, so manufacturers need to get ahead of any lingering consumer concerns. 

By Cathy Siegner • Jan. 25, 2019

Report: Loyalty rewards, coupons bring QSR customers back

But as fast food competition intensifies, chains should also leverage their mobile apps to capture repeat diners and boost profits.   

By Kristine Sherred • Jan. 22, 2019

McDonald's Israel adopts sensor-powered tech to assist blind customers

RightHear technology helps blind customers navigate the restaurant through voice instructions announced through their phone.

By Kristine Sherred • Jan. 17, 2019

Shake Shack to test food trucks in Atlanta and New Jersey

The burger joint joins other chains like Johnny Rockets and Auntie Anne's to use food trucks, with plans to launch in the two locations in February. 

By Julie Littman • Jan. 17, 2019

Tapped out? Brewpubs, taprooms inundate beer scene as brewers aim to stand out

With more than 6,000 craft beers in the U.S., makers of the popular alcoholic drink are focusing on creating an immersive experience through food, entertainment and, of course, tasty and cleverly named beverages.

By Christopher Doering • Jan. 16, 2019

Restaurant prices post highest increase in 7 years

Diners paid 0.5% more at full-service restaurants and 0.4% more at limited service eateries in December, according to a U.S. Labor Department report.

By Alicia Kelso • Jan. 14, 2019

BJ's Restaurants tests order-ahead, dine-in service

The company's partnership with Allset enables consumers to make reservations, order meals and pay the bill before arriving at the restaurant. 

By Alicia Kelso • Jan. 13, 2019

Taco Bell testing vegetarian menu as meatless trend grows

The chain also announced seven new commitments, including the removal of all artificial colors and flavors and improving the sustainability of its beef supply.

By Alicia Kelso • Jan. 11, 2019

Why cannabis could spark menu innovations in 2019

The National Restaurant Association's "What's Hot Culinary Forecast" pinned CBD-infused drinks and foods as the top two menu trends this year.

By Kristine Sherred • Jan. 11, 2019

Resy gives diners 'backstage pass' to their favorite eateries

The reservation platform's new Off Menu Week program features select restaurants that will serve seasonal and experimental dishes.

By Kristine Sherred • Jan. 10, 2019

Impossible Burger becomes gluten-free in new reformulation

White Castle will offer the revamped product, which is designed to replace ground beef in any recipe, chainwide in the next few months.

By Cathy Siegner • Jan. 9, 2019

Illegal Burger parent to test CBD-infused food

West Coast Ventures Group has partnered with San Francisco-based Biolog to test cannabis infusion technology with AmeriCanna Cafe in Denver. 

By Alicia Kelso • Jan. 8, 2019

6 restaurant trends that could turn tables in 2019

A volatile labor market, growing consumer demand for delivery and a surge in casual dining occasions are among the movements to watch this year, according to industry analysts.

By Emma Liem Beckett • Jan. 7, 2019

Carl's Jr. gives plant-based Beyond Burger the star treatment

The chain is now selling the meat-free Beyond Famous Star burger for $6.29 at over 1,000 locations, following White Castle's Impossible slider expansion.

By Kristine Sherred • Jan. 3, 2019

Chipotle offers lifestyle bowls for mobile, online orders

The chain's latest menu additions cater to specific diets such as paleo, keto and Whole30.

By Julie Littman • Jan. 3, 2019

The Hummus & Pita Co. dips into West Coast with 100-unit franchise partnership

Jersey Mike's franchisee Dan Markel signed an agreement with the Mediterranean fast casual chain to launch stores throughout California. 

By Julie Littman • Jan. 2, 2019

Survey: 68% of regular takeout customers order at least once a week

Technomic's latest report also revealed that more than 70% of consumers order directly through a restaurant instead of third-party delivery companies.

By Kristine Sherred • Jan. 2, 2019

Our 7 best stories of 2018

As we begin the new year, Restaurant Dive is taking a look back at our top stories since our launch on Oct. 1.

By Restaurant Dive staff • Dec. 21, 2018

How to achieve true customer loyalty

John Larson & Co. senior partner John Larson says new loyalty programs like Chipotle's should do more for restaurants than just offer customers discounts. 

By John Larson • Dec. 20, 2018

Taco Bell's new value menu forces competitors to keep pace

The Cravings Value Menu to launch Dec. 27 features food priced from $1 items to $5 boxes. 

By Alicia Kelso • Dec. 17, 2018