Menu Development: Page 12
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Permission granted by Giant Food
Order up! How grocers are replicating the restaurant experience in retail
As the gap widens between grocery and restaurant prices, food retailers see an opportunity to turn up the heat on their made-to-order meals to lure cost-conscious consumers.
By Catherine Douglas Moran • Nov. 9, 2023 -
Permission granted by Schnuck Markets
Deep DiveFoodservice ‘renaissance’: How grocers are spicing up their deli and premade meals
As supermarkets increasingly replace restaurant meals, they’re looking to offer better prices alongside flavor innovation, deals and new shopping experiences.
By Catherine Douglas Moran • Nov. 7, 2023 -
Explore the Trendline➔
Diamond Dogs via Getty Images
TrendlineLoyalty & Rewards Strategy
Capturing — and keeping — loyal customers is more crucial than ever as diner price sensitivity puts pressure on restaurants.
By Restaurant Dive staff -
Courtesy of Starbucks
Starbucks to expand snacks, baked goods as food sales near $6B
About half of those sales are driven by the company’s all-day breakfast items, including sous vide egg bites, breakfast sandwiches and breakfast wraps.
By Aneurin Canham-Clyne • Nov. 3, 2023 -
Courtesy of Chicken Salad Chick
Chicken Salad Chick buys Piece of Cake to expand dessert menu
The acquisition of the Georgia-based cake chain will likely help Chicken Salad Chick compete with the broader menus of fast casual rivals.
By Aneurin Canham-Clyne • Nov. 2, 2023 -
Courtesy of Wendy's
Wendy’s breakfast discounts, late-night traffic buoy sales
The chain has maintained strong profitability on morning daypart promotions, said CFO Gunther Plosch, and late-night sales have increased by double digits year over year.
By Aneurin Canham-Clyne • Nov. 2, 2023 -
Permission granted by Tri Star Energy
Twice Daily brings made-to-order foodservice to all locations
After testing the concept at select locations earlier this summer and seeing positive results, the convenience retailer broadened the program.
By Brett Dworski • Oct. 25, 2023 -
Courtesy of Marco's Pizza
Marco’s Pizza adds Pizzolis to check handheld pizzas at rival chains
The menu item, described as a cross between pizza and a stromboli, comes as Marco’s aims to unseat Papa Johns as the nation’s fourth largest pizza brand.
By Aneurin Canham-Clyne • Oct. 25, 2023 -
Permission granted by Sweetgreen
Sweetgreen heats up menu expansion with protein plates
The addition of Miso Glazed Salmon, Southwest Chicken Fajita and Hot Honey Chicken plates are part of the chain’s plan to offer guests more dinner options.
By Julie Littman • Oct. 24, 2023 -
Permission granted by TGI Fridays
TGI Fridays extends menu shakeup with new appetizers, salads
The casual chain’s latest upgrade follows the addition of its Grilled & Sauced menu and the expansion of its partnership with C3 to add more virtual brands.
By Aneurin Canham-Clyne • Oct. 24, 2023 -
Permission granted by Rutter's
Limited-time offers have come roaring back to life. Here’s how c-stores are capitalizing.
LTOs are gaining steam and have nearly returned to pre-pandemic levels as retailers and restaurants look to spur traffic with exciting new dishes.
By Christine Blank • Oct. 23, 2023 -
Courtesy of TGI Fridays
TGI Fridays offers C3 virtual brand at 140 stores
The Krispy Rice menu could yield $68.5 million in revenue at these locations, Fridays claims, and the chain plans to extend the virtual brand to over 300 units in 2024.
By Aneurin Canham-Clyne • Updated Oct. 18, 2023 -
Adobe Stock/Vane Nunes
Sponsored by Mars FoodservicesHow to create menus that attract Gen Z customers
What does Gen Z want? While there isn’t one answer, there are a few ways to entice this demographic.
Oct. 16, 2023 -
Courtesy of Taco Bell
Taco Bell tests chicken nuggets in Minneapolis
The LTO pilot comes seven months after KFC, another restaurant chain owned by Yum Brands, debuted chicken nuggets as a permanent menu item.
By Aneurin Canham-Clyne • Oct. 13, 2023 -
Courtesy of Beyond Meat
Are diners souring on plant-based meat analogues at restaurants?
Despite high-profile debuts, a number of QSRs quickly dropped plant-based menu items. Preliminary research on plant-based spending in grocery stores may offer clues for the category’s long-term viability in restaurants.
By Kristine Sherred • Oct. 11, 2023 -
Courtesy of Caribou Coffee
How pumpkin spice became the unshakeable king of coffee LTOs
Developing the autumnal flavor for cold drinks, which are surging in popularity, is a technical feat. But recent innovations may secure the flavor’s dominance for years to come, experts say.
By Aneurin Canham-Clyne • Oct. 10, 2023 -
Permission granted by Dandy
4 c-store breakfast trends to wake up to
Morning is the busiest time of day for c-stores. Here’s how TXB, Rutter’s and others are updating their menus to connect with customers.
By Christine Blank • Oct. 10, 2023 -
Brett Dworski/Restaurant Dive
How 2 midsize c-stores are pushing made-to-order meals to the next level
Leaders from High’s Dairy Stores and Friendly Express discussed how they’re constantly learning ways to improve their premium food programs.
By Brett Dworski • Oct. 9, 2023 -
Leon Neal via Getty Images
How Salt Bae created a one-of-a-kind dining experience
After opening 10 steakhouses within the last three years, Nusr-Et plans to expand its Salt Bae Burger brand in airports and add dance lounges to several flagship locations.
By Julie Littman • Oct. 5, 2023 -
Permission granted by Red Robin
An inside look at Red Robin’s menu revamp
Brian Sullivan, who joined the chain in January as VP of culinary, and his team retooled about 85% of the menu to enhance flavor and presentation.
By Julie Littman • Oct. 3, 2023 -
Courtesy of Impossible Foods
Slumping demand forces 2 California plant-based startups to close
Hooray Foods and Nowadays, which both had restaurant clients, join a growing list of companies in the category that have gone out of business or scaled back their growth plans.
By Elizabeth Flood • Sept. 25, 2023 -
Permission granted by ezCater
As c-stores level up in foodservice, catering could be an ‘ideal’ next step
Convenience retailers, especially those in rural areas, can boost revenue and grow their brand presence by offering food that is both delicious and durable.
By Amanda Baltazar • Sept. 20, 2023 -
Courtesy of Mod Pizza
Mod Pizza makes Pocket Pies permanent
The menu item, which was first introduced in March as part of Pi Day, echoes Papa Johns’s Papadias and Pizza Hut’s Melts.
By Julie Littman • Sept. 18, 2023 -
Courtesy of PR Newswire
Why Donatos sees opportunity in automated vending machines
The pizza chain’s forthcoming prototype is just one example of how this technology can be an innovative grab-and-go option, but challenges over the perception of quality persist.
By Danielle McLean • Sept. 18, 2023 -
Courtesy of Moe's Southwest Grill
Q&AMoe’s longer operating hours, new ingredients help traffic
Since deploying its Project Victory initiative, the TexMex chain has found opportunities — such as slicing whole-muscle beef — in 20% employee idle time, said Chief Brand Officer Tory Bartlett.
By Emma Liem Beckett • Sept. 14, 2023 -
Permission granted by Huddle House
How Ascent Hospitality reinvigorated franchising at Perkins, Huddle House
Prior to Peter Ortiz joining Ascent Hospitality as chief development officer, growth was virtually at a standstill for the brands. Now they have signed over 70 franchise agreements.
By Julie Littman • Sept. 13, 2023
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