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

Explore the Trendline➔

Top 5 stories from Restaurant Dive

Check out a selection of articles about some of the biggest trends — from the rise of dessert concepts to a cohort of Mexican chains trying to overtake Chipotle  — shaping the restaurant industry in 2024.

By Restaurant Dive staff

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

Report: Loyalty rewards, coupons bring QSR customers back

But as fast food competition intensifies, chains should also leverage their mobile apps to capture repeat diners and boost profits.   

By Kristine Sherred • Jan. 22, 2019

McDonald's Israel adopts sensor-powered tech to assist blind customers

RightHear technology helps blind customers navigate the restaurant through voice instructions announced through their phone.

By Kristine Sherred • Jan. 17, 2019

Shake Shack to test food trucks in Atlanta and New Jersey

The burger joint joins other chains like Johnny Rockets and Auntie Anne's to use food trucks, with plans to launch in the two locations in February. 

By Julie Littman • Jan. 17, 2019

Tapped out? Brewpubs, taprooms inundate beer scene as brewers aim to stand out

With more than 6,000 craft beers in the U.S., makers of the popular alcoholic drink are focusing on creating an immersive experience through food, entertainment and, of course, tasty and cleverly named beverages.

By Christopher Doering • Jan. 16, 2019

Restaurant prices post highest increase in 7 years

Diners paid 0.5% more at full-service restaurants and 0.4% more at limited service eateries in December, according to a U.S. Labor Department report.

By Alicia Kelso • Jan. 14, 2019

BJ's Restaurants tests order-ahead, dine-in service

The company's partnership with Allset enables consumers to make reservations, order meals and pay the bill before arriving at the restaurant. 

By Alicia Kelso • Jan. 13, 2019

Taco Bell testing vegetarian menu as meatless trend grows

The chain also announced seven new commitments, including the removal of all artificial colors and flavors and improving the sustainability of its beef supply.

By Alicia Kelso • Jan. 11, 2019

Why cannabis could spark menu innovations in 2019

The National Restaurant Association's "What's Hot Culinary Forecast" pinned CBD-infused drinks and foods as the top two menu trends this year.

By Kristine Sherred • Jan. 11, 2019