Marijuana consumption expected to boost restaurant foot traffic, sales

A Technomic report indicated that 63% of cannabis consumers eat more food after use, presenting an opportunity for restaurants to grow revenue. 

By Alicia Kelso • April 4, 2019

Subway launches sandwich created with Tastemade data

The media brand's data-driven insights will help the chain offer locally relevant menu items for U.S. diners, such as the Green Goddess Tuna Melt. 

By Lauren Manning • April 4, 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

Restaurant operators chase delivery, value menus to drive growth

A TD Bank survey found that 71% of franchisees feel pressure to expand and plan to turn to delivery, value meals, remodeling and mobile technology to boost performance.

By Alicia Kelso • April 3, 2019

Taco Bell launches vegetarian menu nationwide

Months after an April pilot at 200 Dallas stores, the chain will add a dedicated vegetarian menu to its revamped menu that will be released on Thursday.

By Kevin Whiteley • Updated Sept. 11, 2019

Burger King will roll out Impossible Whoppers nationwide

Burger King will be the largest chain to offer the product systemwide, a move that could spur rival burger brands to launch plant-based patties of their own. 

By Kevin Whiteley • Updated April 29, 2019

Fair-weather diners: How temperature influences consumer cravings

While extreme weather can hurt restaurant foot traffic, operators also should consider the impact it has on menu selection and customer mood.

By Julie Littman • March 29, 2019

Buffalo Wild Wings shames fans on Instagram for not watching March Madness

The full-service chain is increasing its brand awareness through a new campaign that targets Instagram users hesitant to watch the NCAA tournament. 

By Robert Williams • March 29, 2019

Study: 40% of US consumers would try CBD

Despite a very recent declassification from a scheduled narcotic and few FDA regulations, interest in the hemp-derived substance for food and restaurants is charging forward.

By Emma Liem Beckett , Jessi Devenyns • March 28, 2019

Outback to open fast casual spinoff in the US

The restaurant joins chains like The Cheesecake Factory and Cracker Barrel in branching beyond casual dining to test a new revenue model. 

By Julie Littman • March 28, 2019

Half of diners order delivery at least once a month

According to the Tillster Delivery Index, 50% of customers prefer to order directly from a restaurant website or app, compared to just 6% of fast casual and 3% of QSR customers who prefer to order from a third-party app. 

By Alicia Kelso • March 27, 2019

Can the Impossible Burger boost Red Robin's sluggish sales?

The burger chain joins a growing list of major franchises tapping trendy alternative proteins for their menus, and could drive rival casual brands to make similar investments.

By Lauren Manning • March 26, 2019

Bad hygiene at restaurants is a top frustration for diners, study says

More than half of diners would complain or demand a discount if they found a foreign object in their food, while another 49% would complain if it came out cold, according to a study from Big Domain. 

By Kevin Whiteley • March 26, 2019

Majority of QSR, fast casual diners would pay up to $5 in delivery fees

A report from Tillster revealed that one-third of customers would pay more for faster delivery and only 20% said they would be willing to wait beyond 40 minutes for their food. 

By Julie Littman • March 26, 2019

Study: 62% of diners blame both restaurants and delivery companies for bad service

Research also shows that nearly 72% of "co-blaming" occurs when food is delivered at the wrong temperature.

By Alicia Kelso • March 22, 2019

Millennial parents increased restaurant visits by 5% in 2018

An NPD report found that the demographic is turning to fast casual and QSR chains for convenient family meals — a growing trend that chains like Chick-fil-A are taking advantage of. 

By Kevin Whiteley • March 22, 2019

The blunt truth: Cannabis retail is here

It's a growth industry where the potential is high, but retailers, restaurants and consumers are on a steep learning curve. 

By Daphne Howland • March 21, 2019

Forecasting for the future: What restaurants need to calculate

Restaurants can no longer rely on just historical data to predict demand, and should carefully examine labor and inventory to grow efficiency, says Fourth CTO Christian Berthelsen.

By Christian Berthelsen • March 20, 2019

Denny's woos millennials with delivery, new marketing

The breakfast chain has experienced a spike in delivery sales during the breakfast and late-night hours, driven in large part by younger consumers. 

By Alicia Kelso • March 15, 2019

Baskin-Robbins, Mister Donut partner with HotNow on crypto rewards game

Players can exchange their virtual gold in the game's marketplace for coupons and discounts at real-world retailers.

By Robert Williams • March 14, 2019

52% of U.S. diners with exclusion diets struggle to order at restaurants

Research from Spoon Guru shows that 86% of consumers with diets including paleo, keto, vegan and gluten-free want restaurants to "go above and beyond current regulations" to provide ingredient transparency. 

By Kevin Whiteley • March 12, 2019

Philadelphia becomes the 1st US city to ban cashless concepts

Laws against card-only payments are meant to protect low-income consumers, but could impact tech innovation at restaurants, especially as more chains like Sweetgreen make the switch to improve transaction speed.

By Alicia Kelso • March 8, 2019

Poke concept Sweetfin partners with Postmates for delivery

Deliveries of raw fish bowls have skyrocked, with Grubhub reporting a 205% year-over-year jump in orders last year, but questions remain about the food safety risks that come with transportation by third-party platforms. 

By Alicia Kelso • March 4, 2019

Curry Up Now expands beyond California

The company, leveraging growing demand for the ethnic cuisine, plans to open one of the first Indian fast casual concepts in Utah and Colorado. 

By Alicia Kelso • March 1, 2019

Burger brands beef up local, diet-focused offerings

Chains are looking beyond just topping patties with bacon to spice up their menus, and are instead innovating with regional flavors and keto-friendly fare to capture new diners.

By Julie Littman • March 1, 2019

Fast food 'significantly' saltier, more caloric than 30 years ago, report finds

As America's obesity problem continues, many chains are adding plant-based menu items to brighten their health halos.

By Kevin Whiteley • March 1, 2019