Majority of diners will pay more for sustainable packaging

Forty-five percent of Americans consider sustainability when choosing a fast food outlet, but only 31% said those businesses clearly label items with proper disposal instructions, according to a study.

By Kristine Sherred • Oct. 16, 2018

From fast to fancy: QSRs go upscale to compete with fast casual

McDonald's, Chick-fil-A, Taco Bell and other major chains are trying to win customers with table service, butler bells and new store design. But will these changes alienate their core customers?

By Alicia Kelso • Oct. 15, 2018

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

McDonald's franchisees may form a private association

Frustrated by stagnant sales and tight cash flows, operators met on Wednesday in Tampa, Florida, to discuss forming an independent organization — which could mean a rocky road ahead for the chain. 

By Kristine Sherred • Oct. 11, 2018

Danny Meyer gives $20M vote of confidence to 'category disruptor' Goldbelly

The online food marketplace, founded in 2013, features products from local restaurants and purveyors that can be shipped throughout the U.S.

By Alicia Kelso • Oct. 10, 2018

Wendy's CMO on striking the right amount of social media sass

At Advertising Week, the exec talked about the brand's reputation for dishing out direct, cheeky jabs at competitors and how this drives results. 

By Natalie Black (Koltun) • Oct. 5, 2018

Culture, career advancement are top draws for Gen Z workers, survey finds

As the industry struggles with a volatile labor market, results from the National Restaurant Association Educational Foundation suggest that businesses looking to lure this demographic should create flexible, ethical, diverse and positive workplaces.

By Morgan Fecto • Oct. 4, 2018

Could Sweetgreen's new pickup station model disrupt delivery?

The salad chain's new Outpost service, which offers no-fee delivery service to participating corporate offices, eliminates customer need for third-party services like DoorDash during lunchtime. 

By Morgan Fecto • Oct. 2, 2018

QSR efforts to make healthy kids' meals aren't changing eating habits

New research from the University of Connecticut finds that although more chains are offering options like yogurt and fruit, kids are still eating less-healthy menu items. 

By Alicia Kelso • Oct. 1, 2018

Shake Shack's 'Innovation Kitchen' allows for real-time product testing

The kitchen, located beneath the company’s corporate headquarters in New York City, enables chefs to spontaneously create dishes for customers upstairs. If the experiments are popular, they could be rolled out across the chain. 

By Alicia Kelso • Oct. 1, 2018

McDonald's removes artificial ingredients from hamburgers

The fast-food giant is answering consumer demand for cleaner foods, phasing out artificial preservatives, flavors and colors from its signature menu item. 

By Jacqueline Renfrow • Sept. 28, 2018

Chipotle shares 2nd Instagram page to drive 'For Real' campaign

As the burrito chain works past several food safety incidents, it aims to emphasize quality ingredients and provide greater transparency into how it sources and prepares food.

By Robert Williams • Sept. 25, 2018

Dunkin Donuts introduces new line of canned coffee

The chain's Shot in the Dark drinks bolsters its foothold in the RTD segment as consumer demand for gourmet coffee and convenience grows.

By Jacqueline Renfrow • Sept. 25, 2018

Impossible Burger goes to White Castle

The company is the first nationwide fast food chain to tap into the plant-based meat trend and now offers the slider at all 377 of its restaurants. 

By Jessi Devenyns • Sept. 13, 2018