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

Panda Express adds plant-based options following PETA petitions

Responding to activist pressure, the nation's largest Chinese food chain will remove chicken broth and animal seasonings from several dishes such as chow mein and eggplant tofu.

By Alicia Kelso • Feb. 27, 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

NYC crackdown slows momentum of CBD-infused food and drink

Cannabidiol, a non-psychoactive marijuana extract, has been tapped as a top restaurant trend for 2019. But the FDA has halted sales in some markets — leaving operators confused about the category's future. 

By Alicia Kelso • Feb. 25, 2019

Restaurants save $7 for each $1 invested in cutting food waste, report shows

Businesses that scaled back food production, placed smaller orders and upcycled excess food into new meals could reduce waste by 26% after one year, the study found. 

By Kevin Whiteley • Feb. 22, 2019

Lemonade and Modern Market Eatery form new restaurant group

The better-for-you chains will continue to operate independently under Modern Restaurant Concepts, a move that could help the brands scale their footprints. 

By Emma Liem Beckett • Feb. 21, 2019

AirAsia looks to launch a QSR that serves its airplane food

CEO Tony Fernandes' move reflects the growing focus on quality food and restaurant brand partnerships in the air travel world. 

By Kevin Whiteley • Feb. 20, 2019

Blaze Pizza aims to go public, compete with Domino's

Co-founder Rick Wetzel said the fast casual chain may be eyeing an IPO within the next two years, and is adding 14-inch pizzas alongside its personal pies to support its delivery growth plans. 

By Alicia Kelso • Feb. 15, 2019

Potbelly ups its value game with new menu

As part of its turnaround strategy, the sandwich chain's Pick-Your-Pair options allow diners to customize their orders, better positioning it to compete with the likes of Panera and McAlister's.  

By Alicia Kelso • Feb. 14, 2019

Mexican chains jump on the plant-based bandwagon

Though burger joints have been behind the majority of vegetarian innovations in the QSR space, Mexican restaurants like Qdoba Mexican Eats and Moe's Southwest Grill are responding to the trend by adding meatless options. 

By Alicia Kelso • Feb. 13, 2019

McDonald's rolls out Donut Sticks amid lackluster breakfast traffic

Growing QSR competition in the morning daypart and the chain's all-day breakfast menu may be undercutting the morning rush, but LTOs may not be enough to make sales rise and shine. 

By Kevin Whiteley • Feb. 13, 2019

Fresh take: Why restaurants are investing in better ingredients

To meet consumer demand healthier food, QSR brands are innovating with fresh, antibiotic-free foods and customizable menus, but this strategy comes with food safety challenges. 

By Julie Littman • Feb. 13, 2019

Shake Shack's first CMO tasked with revisiting self-order kiosks

BarkBox vet Jay Livingston may have his work cut out for him, as the chain's first brush with cashless payment kiosks failed following customer backlash. 

By Alicia Kelso • Feb. 12, 2019

Restaurant reservations to spike 433% on Valentine's Day, study projects

Research from OpenTable and Toast also found that the holiday will yield a 7% jump in online orders, and businesses will need to be proactive with staffing to reap the full benefits of this influx. 

By Alicia Kelso • Feb. 11, 2019

Salad orders up, pizza orders down at start of year

Healthy foods continue to gain popularity, but events like the Super Bowl remain big drivers for pizza — with Pizza Hut reporting it sold twice as many pies on game day compared to an average Sunday. 

By Julie Littman • Feb. 8, 2019

RAVE's sales boosted by legacy Pizza Inn buffet concept

The parent company's Pie Five chain, however, saw sales fall 3.6% in its second quarter, and its store count has dropped from 100 to 65 in two years. 

By Alicia Kelso • Feb. 7, 2019

IHOP and DoorDash cook up 'Pancizza' stunt for National Pizza Day

Pizza-sized pancakes will be available for delivery in Chicago, Dallas, Los Angeles and New York later this week.

By Robert Williams • Feb. 7, 2019

Delivery dilemma: Are in-house innovations or third-party aggregates best?

As demand intensifies, restaurants are faced with a crucial decision: Scale up quickly with aggregates and lose influence over customers, or develop costly proprietary technology that maintains control over diner data.

By Alicia Kelso • Feb. 4, 2019

Investors bet on superfoods concept Everbowl

Serruya Private Equity's $3 million investment will help the chain nearly triple its locations in 2019, proving there may still be plenty of room to grow in the smoothie segment.

By Alicia Kelso • Feb. 1, 2019

White Castle tops plant-based food report card

Jamba Juice and Panera also scored high in The Good Food Institute's annual scorecard, but the market is still ripe for additional meat-free experimentation.

By Emma Liem Beckett • Feb. 1, 2019

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

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