Jamba, Blendid expand robot smoothie kiosks to 2 college campuses

The kiosk's entry into Georgia College and Kennesaw State University follows previous pilot locations in a shopping mall and a Walmart.

By Alicia Kelso • Feb. 16, 2022

Grubhub expands convenience channel Grubhub Goods nationwide

The service will offer delivery from more than 3,000 locations across the country and follows a successful pilot with 7-Eleven. 

By Alicia Kelso • Feb. 15, 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

91% of NYC restaurants say permanent outdoor dining is 'very important' to future survival

Mayor Eric Adams and the NYC Hospitality Alliance, along with nearly 70% of the city's residents, support creating a permanent outdoor dining program, a NYCHA survey finds. 

By Alicia Kelso • Feb. 14, 2022

Fat Brands' CEO on developing supply chain, labor strategies for the Super Bowl

Andy Wiederhorn talks how shortages and price hikes of the past few years have informed contingency plans ahead of the big game. 

By Emma Liem Beckett • Feb. 10, 2022

DoorDash puts down roots in same-day flower delivery

The aggregator's new vertical initially includes more than 3,000 local and national florists and marks another step beyond foodservice. 

By Alicia Kelso • Feb. 9, 2022

How to prepare your restaurant for Valentine's Day crowds amid COVID-19

Personalization, limited menus and social media engagement can be a recipe for success despite labor struggles on this high-traffic day, writes Jennifer Simmons, director of marketing at Restaurant365.

By Jennifer Simmons • Feb. 9, 2022

The Restaurant Dive Outlook on 2022

Restaurants are investing in labor-saving technology, wage hikes and new delivery strategies to prepare for a year that may still be squeezed by labor, supply chain and inflation pressure. 

Feb. 4, 2022

Jimmy John's opens its first drive-thru-only restaurant

The chain's new format includes a dual-sided drive-thru with a designated pickup lane for mobile and online orders, as well as carryout lockers.

By Alicia Kelso • Feb. 3, 2022

NPD: Restaurant visits nearing 2019 levels, but recovery will be 'bumpy'

Visits to major chains grew 7% in 2021, but are still 2% below 2019. Independent and small chains saw visits jump last year but remain down by 9% versus 2019.

By Alicia Kelso • Feb. 1, 2022

Seafood bowls add healthful variety to restaurant menus

Bowls featuring Wild Alaska seafood can help restaurant operators capitalize on one of the hottest menu trends of the last several years.

Jan. 31, 2022

Yelp: Diners seek out higher-priced restaurants despite decades-high inflation

Descriptions of inflationary experiences in consumer reviews on Yelp were higher in 2021 than ever before, jumping 29% to Q4 2021 from Q4 2020.

By Alicia Kelso • Jan. 27, 2022

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

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