Deep Dive: Page 3
Industry insights from our journalists
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Chris Hondros via Getty Images
Up from the ashes: Restaurant CFOs prepare for boom
Profit-hungry restaurant CFOs blindsided by the pandemic get ready for robust economic growth, offering lessons for leaders in less-stressed industries.
Jim Tyson • May 10, 2021 -
Adeline Kon/Restaurant Dive
Now hiring: How the labor shortage is squeezing full-service restaurants
Foodservice workers burnt out by the segment's recent instability are leaving for other industries or living on high unemployment benefits, sparking a staffing crisis as dining rooms open.
Julie Littman • May 4, 2021 -
Adeline Kon/Restaurant Dive
Miami 1 year later: Sunshine, loose restrictions spark restaurant real estate frenzy
The city's balmy climate and open space — combined with the local government's relatively loose COVID-19 limits — insulated its dining scene from the level of revenue disruption suffered by markets like New York City.
Emma Liem Beckett • March 26, 2021 -
Adeline Kon/Restaurant Dive
Washington, DC, 1 year later: Restaurants hammered by protests, insurrection and inauguration restrictions
While other major restaurant cities struggled to survive pandemic restrictions, District operators also had to contend with government-mandated curfews amid widespread protests and the fallout of the Capitol riot.
Emma Liem Beckett • March 24, 2021 -
Adeline Kon/Restaurant Dive
Chicago 1 year later: Winter froze restaurant sales amid strict restrictions
Brutally cold weather is a staple of life in Illinois' restaurant capital, but the coronavirus forced many operators into hibernation, risking the future of one of the most impactful industries in the region.
Julie Littman • March 22, 2021 -
Adeline Kon/Restaurant Dive
Los Angeles 1 year later: Restaurants feel abandoned amid 'random' restrictions
California's aggressive response to the COVID-19 outbreak — including two rounds of months-long outdoor dining bans — put pressure on LA restaurants' bottom lines despite state and county aid.
Emma Liem Beckett • March 19, 2021 -
Permission granted by Brinker International
For restaurant chains, marketing virtual brands poses equal challenge and opportunity
Third-party apps, where most virtual brands live, offer marketers access to consumer data they don't otherwise have — an increasing priority as the data privacy landscape tightens.
Chris Kelly • March 19, 2021 -
Adeline Kon/Restaurant Dive
New York City 1 year later: Restaurants faced a 'one-two punch'
Restaurants in the Big Apple dealt with constantly shifting dining room regulations and a tough winter climate on top of declining sales related to the pandemic.
Julie Littman • March 17, 2021 -
Adeline Kon/Restaurant Dive
Seattle 1 year later: Many restaurants are 'just holding water'
During the pandemic, downtown eateries are struggling to stay in business with no office workers to serve, while neighborhood spots find ways to appeal to the work-from-home crowd.
Julie Littman and Thai Phi Le • March 15, 2021 -
Adeline Kon/Restaurant Dive
1 year later: How the pandemic impacted 6 major restaurant cities
In this series, Restaurant Dive explores how Seattle, New York, Los Angeles, Chicago, Miami and Washington, D.C., were impacted by local dining room restrictions, COVID-19 cases, weather and restaurant support programs.
Restaurant Dive staff • March 15, 2021 -
Courtesy of Lowe's
Brands get back together with experiential marketing in time for Valentine's Day
Dunkin' and White Castle are among the brands offering in-person experiences designed to be memorable and safe. But are consumers ready?
Aaron Baar • Feb. 11, 2021 -
Albert Hu. (2020). [Photograph]. Retrieved from Unsplash.
How restaurants are bringing tech to the table in 2021
Much of the industry's in-store tech investments have gone toward contactless payment solutions or tableside, but operators are also experimenting with cutting-edge air filtration to make diners comfortable.
Emma Liem Beckett • Jan. 28, 2021 -
Getty
After pandemic slump, M&A will accelerate in 2021
From distressed deals to buyouts, transaction activity will be diverse as more buyers anticipate high returns on investment when the industry recovers after the pandemic.
Julie Littman • Jan. 21, 2021 -
6 restaurant trends that will shape 2021
Managing virtual brands and stabilizing labor forces could be challenging in the new year, but curbside, drive-thru and ghost kitchens hold strong growth potential, analysts say.
Emma Liem Beckett and Julie Littman • Jan. 4, 2021 -
Samantha Liss, Healthcare Dive
5 questions to ask before adopting a coronavirus vaccine policy
While the EEOC all but confirmed employers may require proof that employees have received the COVID-19 vaccine, incentives and education may be preferable to mandates.
Ryan Golden • Dec. 22, 2020 -
Permission granted by Arby's
Pandemic revs up drive-thru design innovations
With drive-thru traffic increasing in the double-digits over the last two quarters, QSRs like Arby's, McDonald's, Burger King, KFC and Taco Bell have developed prototypes that better streamline the channel.
Julie Littman • Nov. 19, 2020 -
Permission granted by //3877
Designing with distance: How restaurants are evolving to meet pandemic needs
Forced air blasted between bar seats. Chef's kitchens encased in glass cubes. Garage-style, floor-to-ceiling windows. Experts predict what could become dominant design assets across the industry.
Emma Liem Beckett • Nov. 18, 2020 -
Kendall Davis/Industry Dive/Restaurant Dive, data from Marc Nozell
How Biden's policies on immigration, unions could impact restaurant operations
The incoming administration is calling for doubling OSHA investigators and a restart package that could help business owners cover costs, such as plexiglass and PPE, to operate safely during the pandemic.
Aman Kidwai • Nov. 12, 2020 -
Will ghost kitchens define the restaurant industry's future?
While investor interest booms and sales have the potential to outpace traditional models, questions linger about how much this emerging market could disrupt business in the long term.
Emma Liem Beckett • Nov. 9, 2020 -
Kendall Davis/Restaurant Dive
Independent restaurants go dark to keep the lights on
The Independent Restaurant Coalition estimates that as many as 85% of mom-and-pop restaurants could close by the end of 2020. But some of them are finding new life in virtual brands and ghost kitchens.
Alicia Kelso • Oct. 26, 2020 -
Kendall Davis/Restaurant Dive
How ghost kitchens are helping major restaurants recoup lost revenue
Chains like Famous Dave's and Brinker International were already moving toward delivery-only concepts pre-pandemic, allowing them to more quickly deploy and expand these concepts compared to other restaurants.
Julie Littman • Oct. 19, 2020 -
Kendall Davis/Restaurant Dive
How to make ghost kitchens and virtual brands profitable
Jumping into a ghost kitchen may seem like a way to recoup lost dining room sales during the pandemic, but operators need to consider food costs, labor, marketing and brand equity to help ensure a payoff.
Julie Littman • Oct. 12, 2020 -
Photo by Michael Browning on Unsplash
Mapping the rise of ghost kitchens
Are ghost kitchens really on their way to becoming a mainstream restaurant channel? And what risks come with the opportunity they promise? Restaurant Dive aims to answer these questions and more in a six-part article series.
Oct. 5, 2020 -
How the pandemic accelerated the US ghost kitchen market '5 years in 3 months'
The COVID-19 crisis has restaurants "running to catch up" to delivery demand, but experts now see potential for permanent changes to business models as dark kitchens gain steam.
Alicia Kelso • Oct. 5, 2020 -
Permission granted by Cousins Subs
How chains are automating the curbside experience
Customers calling in for their food upon arrival have created logistical headaches for many chains new to curbside, and they are turning to geofencing and integrated alert systems to create a better experience.
Julie Littman • Sept. 23, 2020
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