The Cheesecake Factory overhauls menu

The chain, which typically updates its menu every year, rolled out an extensive list of starters, entrees and beverages and removed 13 items.

By Julie Littman • March 24, 2025

Just Salad serves up dinner plates

Following in Sweetgreen’s footsteps, the fast casual chain wants to boost its dinner daypart with heartier meals.

By Aneurin Canham-Clyne • March 20, 2025

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

&pizza pivots to franchising

Pizzas formulated for off-premise dining could help &pizza escape the problems of the fast casual pizza sector as it grows beyond the East Coast.

By Aneurin Canham-Clyne • March 20, 2025

Inside Maverik’s decision to cut Kum & Go’s foodservice program

The move, which coincided with nixing the Iowa retailer's mobile ordering platform, underscores the culturally dissonant integration between the companies, several former corporate staffers say.

By Brett Dworski • March 18, 2025

Corner Bakery invests over $6M in cafe remodels, other brand improvements

Two years after emerging from bankruptcy, the chain has completed seven remodels and plans to invest another $500,000 in additional renovations.

By Julie Littman • March 18, 2025

Tracking the same-store sales of 21 major restaurant chains

Sales at pizza and casual dining brands have struggled, while QSR giants like McDonald’s and Starbucks saw anemic changes and fast casuals Cava and Chipotle made big gains. 

By Julie Littman , Aneurin Canham-Clyne , Emma Liem Beckett • Updated March 20, 2025

Casey’s sees strong growth from food innovation

Recent coffee and chicken wing launches plus strength in areas like bakery and hot sandwiches helped grow the company’s inside margins to over 34%.

By Jessica Loder • March 14, 2025

Brian Niccol’s 6-month update on Starbucks turnaround plan

The coffee chain’s CEO said investments in store experience are ramping up, but union members say the brand isn’t spending enough on hourly workers.

By Aneurin Canham-Clyne • Updated March 13, 2025

Rutter’s announces new stores with bar and lounge

This design is the latest in a series of updates the Pennsylvania-based retailer has rolled out over the past few years.

By Jessica Loder • March 12, 2025

McDonald’s creates ‘restaurant experience’ team to sharpen menu innovation

The Golden Arches’ new team replaces its customer experience unit and includes three cohorts dedicated to chicken, beef and beverage/dessert.

By Aneurin Canham-Clyne • March 11, 2025

Walk-On’s redesigns menu, adds new cocktails

The changes are designed to better attract the brand’s core audience of “sports enthusiasts” and “team moms.”

By Julie Littman • March 10, 2025

Noodles & Company to roll out 9 new dishes next week

Its initial menu update in October helped drive positive same-store sales during the fourth quarter.

By Julie Littman • March 7, 2025

Taco Bell targets $3M AUV

The brand wants its Cantina Chicken Menu and beverage orders to each account for $5 billion in yearly sales by the end of the decade.

By Aneurin Canham-Clyne • March 4, 2025

Perkins to open Orlando flagship with cocktails, new menu

By modernizing store decor and menu items, Perkins hopes to keep its brand fresh and draw new diners. 

By Aneurin Canham-Clyne • March 4, 2025

How Tom’s Watch Bar offers guests ‘the best seat in the house’

Building off of double-digit revenue and sales growth, the 13-unit chain will more than double its store count over the next two years.

By Julie Littman • March 3, 2025

Domino’s launches stuffed crust pizza, encroaching on Pizza Hut

Internal research showed as many as 13 million Domino’s customers ordered stuffed crust pizza from competitors each year.

By Aneurin Canham-Clyne • March 3, 2025

Bloomin’ slows US growth to focus on Outback turnaround

With same-store sales slipping, Bloomin’ is changing its strategy, trimming its menu and devolving power to brand presidents.

By Aneurin Canham-Clyne • Feb. 27, 2025

Starbucks cuts less popular drinks, plans 30% menu reduction

Several Frappucinos, the Royal English Breakfast Latte and the White Hot Chocolate are getting the axe next month to reduce complexity and make space for experimentation.

By Aneurin Canham-Clyne • Feb. 26, 2025

IHOP in-houses creative as part of bid to return to cultural relevance

A Guinness World Record attempt that involves creating 20,000 pancakes is the first major marketing effort under new leadership. 

By Peter Adams • Feb. 26, 2025

Dave’s Hot Chicken debuts catering program

The company expects the channel, offered via ezCater, to make up as much as 10% of its business within a year.

By Julie Littman • Feb. 25, 2025

Golden Corral reinvents its fast casual spinoff

Over a year after it launched Homeward Kitchen, the buffet chain will rebrand it as Golden Corral Favorites, with a menu highlighting signature items.

By Julie Littman • Feb. 25, 2025

Denny’s adds surcharge to meals with eggs

The price of this additional charge will be determined on a market-by-market and restaurant-by-restaurant basis reflecting the bird flu’s regional impact.

By Julie Littman • Feb. 25, 2025

McDonald’s adds Krispy Kreme doughnuts in NYC, bagel sandwiches nationwide

The menu moves could help the Golden Arches recover from a traffic shortfall triggered by an E. coli outbreak late last year.

By Aneurin Canham-Clyne • Feb. 25, 2025

3 foodservice moves 7-Eleven has already made in 2025

While North America’s largest c-store retailer begins building hundreds of food-focused stores, it’s also making more immediate changes to its menu.

By Jessica Loder • Feb. 24, 2025

Wendy’s will expand chicken, beverages and value in 2025

The burger chain will also enhance its loyalty platform with limited-time offers only available through the app.

By Julie Littman • Feb. 13, 2025