Digital-first diners are driving the rise of collaborative commerce

Collaborative commerce immerses customers in the dining experience and makes them active participants in shaping the operational experience, writes futurist Brian Solis.

By Brian Solis • Jan. 27, 2022

When it comes to plant-based foods, it's time to get back to our roots

We should focus less on marketing and processing and more on honoring the enjoyability of real food, write Suzanne Simon and Bettina Stern, co-founders of Washington, D.C.-based Chaia.

By Suzanne Simon and Bettina Stern • Jan. 21, 2022

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

Taco Bell crowdsources fan ideas for time-loop Nacho Fries ad

The latest promotion for the limited-run menu item takes a unique approach in tapping Twitter to steer the spot's creative direction.

By Natalie Black (Koltun) • Jan. 20, 2022

Meet the 2022 diner: 5 predictions for consumer behavior

Discover the forecasted trends for restaurants this year.

Jan. 18, 2022

Chipotle, KFC and Donatos ring in 2022 with plant-based launches

Two out of the three products are only limited-time offerings, but come as the plant-based meat market is expected to grow more than 20% per year through 2028. 

By Alicia Kelso • Jan. 6, 2022

New York Gov. Hochul wants to make to-go drinks permanently legal

The process to pass the law could take months, but could be a critical lifeline for revenue-starved bars and restaurants.

By Aneurin Canham-Clyne • Jan. 6, 2022

7 restaurant trends that will define 2022

Restaurants will trim their menus, phase out cumbersome curbside pickup channels and invest in automation as operators balance labor pressure with off-premise demand, analysts say. 

By Emma Liem Beckett , Julie Littman , Aneurin Canham-Clyne • Jan. 4, 2022

The future of third-party fees is shifting: 3 ways restaurants can benefit now

New consumer trends are bringing the sustainability of third-party apps into focus, since many of them traditionally charge restaurants a commission of 30% or more to tap into their services–while charging diners high fees as well.

Jan. 1, 2022

OpenTable data shows sharp dive in dine-in traffic as omicron spreads

Seated diners dropped 33% on Dec. 20 compared to the same day in 2019, data from the reservation platform shows. Earlier in the month, the number of seated diners lagged about 20% versus two years ago.

By Aneurin Canham-Clyne • Dec. 21, 2021

Report: Most restaurant customers don't want to wait more than 5 minutes for their order

Nearly 50% of diners believe delivery and takeout orders have resulted in longer waits for in-person ordering, Oracle research finds. 

By Alicia Kelso • Dec. 17, 2021

McDonald’s expands test of McPlant burger to 600 units

Following strong performances at eight testing locations, McDonald's is expanding its plant-based offerings in California and Texas.

By Alicia Kelso • Updated Jan. 20, 2022

Impossible Foods cooks up ghost kitchen with Dog Haus

The concept, called The Impossible Food Shop, features six plant-based menu items that will be available for pickup and delivery.

By Alicia Kelso • Dec. 13, 2021

Survey: Majority of diners now tip 20% or more

Fifty-eight percent of customers have increased the amount they tip servers and delivery drivers since the start of the pandemic, according to Popmenu.

By Alicia Kelso • Dec. 3, 2021

Survey: 38% of operators expect holiday sales to top pre-pandemic levels

Eighty-three percent of Americans plan to dine out this holiday season, and 46% of restaurant operators expect sales to return to pre-COVID-19 levels.

By Alicia Kelso • Nov. 29, 2021

Beyond hot chocolate: Sweeten your customers' cups with Ghirardelli year-round

Hot cocoa isn't just for cold, snowy days anymore. Customers look for different ways to get their chocolate fix year-round.

Nov. 29, 2021

How brands are turning inclusive holiday campaigns into more than 'inspiration porn'

Starbucks and Target lead the way for marketers trying to authentically embrace diversity and inclusion during a busy yet reflective season.

By Chris Kelly • Nov. 24, 2021

Toast's new restaurant products suite aims to alleviate labor pressure

Based on customer feedback, the POS platform developed features that will help operators manage operations and pay, Co-founder and President Aman Narang said.

By Emma Liem Beckett • Nov. 16, 2021

Re-imagining the drive-thru to meet new consumer patterns

What's behind the resurgence of drive-thrus and how can restaurants capture their share of this burgeoning market?

Nov. 15, 2021

Make your business an escape from holiday stress with custom entertainment

As the holiday season ramps up, so do customers' stress levels — here’s how businesses can be more mindful.

Nov. 15, 2021

Study: Mobile gamers level up commitment to QSR digital ordering

The growing number of mobile gamers ordering takeout via apps and websites could be pertinent to brands in the QSR space, per AdColony.

By Asa Hiken • Nov. 11, 2021

McDonald's cooks up first NFT play by flipping rare McRib into digital art

Celebrating the cult favorite's 40th anniversary, the chain enshrined the sandwich as a permanent asset that fans can own via a Twitter sweepstakes.

By Peter Adams • Oct. 28, 2021

Bringing the phygital experience to restaurants

With the ever-growing use of technologies used in the restaurant industry, customers expect the same level of personalization and convenience in person as they do online.

Oct. 26, 2021

C3 is opening first brick-and-mortar market in Manhattan

The digital restaurant platform's 40,000-square-foot food hall, dubbed Citizens New York, will allow diners to eat on-premise or order for takeout and delivery.

By Aneurin Canham-Clyne • Oct. 26, 2021

Impossible Foods opens 2 food stands in Seattle arena

The plant-based meat maker's latest stadium expansion comes as major QSRs like McDonald's are considering a larger push into meat alternatives.

By Aneurin Canham-Clyne • Oct. 25, 2021

How 5 new QSR designs optimize the off-premise experience

From multiple drive-thru lanes to GPS-enabled curbside pickup, fast food brands are embracing new designs to create frictionless off-premise channels.

By Julie Littman • Oct. 20, 2021