Consumer Trends

  • A beige building with a green sign and white lettering that says "Panera Bread."
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    Justin Sullivan via Getty Images
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    Panera pilots points-based rewards program

    The fast casual chain will test its latest iteration of MyPanera at 216 cafes across various markets, with a plan for a nationwide rollout later this year.

    By • Jan. 23, 2026
  • A person holding an order of Taco Bell chicken nuggets, nacho fries and a drink.
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    Courtesy of Taco Bell
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    Taco Bell’s Crispy Chicken Nuggets are back

    After a big year for Crispy Chicken products, Taco Bell is continuing to leverage menu items, like nuggets, to drive same-store sales growth.

    By • Jan. 22, 2026
  • An image of several people eating hamburgers and french fries from a generic fast food restaurant. Explore the Trendline➔
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    Getty Images
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    Trendline

    Loyalty & Rewards Strategy

    Capturing — and keeping — loyal customers is more crucial than ever as diner price sensitivity puts pressure on restaurants.

    By Restaurant Dive staff
  • An image of various cold beverages from Taco Bell.
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    Courtesy of Taco Bell
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    Deep Dive

    Drink up: Restaurants will spend more on beverage innovation in 2026

    Mocktails, energy drinks and premium caffeine options are set to sweep through restaurant menus this year. 

    By • Jan. 21, 2026
  • A photograph of various hamburgers and nuggets from Wendy’s.
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    Courtesy of Wendy’s
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    Wendy’s expands value menu with Biggie Deals

    The menu offers combos at a $4, $6 and $8 price points and builds off of its Biggie Bag by allowing for more customization.

    By • Jan. 14, 2026
  • A stock image of catered food in chafing dishes.
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    Getty Images
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    QSR catering is big business, but it’s not takeout, experts say

    “With catering customers, you only get one shot,” said Mike Smith, chief brand officer of Moe’s Southwest Grill. “Either you invest in all the things it takes, or you stay out of the business.”

    By Michael Brady • Jan. 14, 2026
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    Retrieved from Krispy Krunchy Chicken.
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    How innovation is fueling the fried chicken wars at c-stores

    There’s huge demand for fried chicken menu items in the U.S. But standing out requires c-stores and QSRs to diversify their menus and make it easier for employees to execute.

    By Danielle McLean • Jan. 13, 2026
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    Getty Images
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    Opinion

    January reset: Turning the post-holiday slowdown into strategic growth

    Savvy operators can stop revenue bleed and convert downtime into training time, writes Toast’s Julie Powell.

    By Julie Powell • Jan. 12, 2026
  • A burger, a soda and a basket of chips.
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    Courtesy of Chili's
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    Restaurant winners and losers in 2025

    Chili’s, coffee brands and Taco Bell did well, while fast casual chains struggled and Sweetgreen saw its worst year as a public firm.

    By • Jan. 12, 2026
  • An image of back-of-house workers preparing meals in a kitchen. Their faces are blurred
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    Hispanolistic via Getty Images
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    Deep Dive

    6 restaurant trends to watch in 2026

    Restaurants may face cost savings challenges and sales declines amid  continued supply chain disruptions, but can leverage consumer demand for cheaper menu items and experiential meals to stand out.

    By , , • Jan. 8, 2026
  • Three Dunkin' drinks with a brown drink in the foreground and a green drink and orange drink in the background.
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    Courtesy of Dunkin'
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    Dunkin’ adds protein milk to menu

    The protein-heavy version of dairy milk allows the brand to appeal to consumer health preferences without adding many SKUs.

    By • Jan. 8, 2026
  • A white sign with black text reading 'Compass Coffee' in front of and below a lighted neon saying reading 'Georgetown'
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    Aneurin Canham-Clyne/Restaurant Dive
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    DC’s Compass Coffee files for Chapter 11

    The chain faced shortfalls in foot traffic due to significant changes to the workforce and consumption patterns in the Washington, D.C., metro area.

    By • Jan. 7, 2026
  • A smiling man with a beard in a blue shirt and blue jacket with lapels.
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    Courtesy of Dave's Hot Chicken
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    Dave’s Hot Chicken promotes COO to CEO

    Jim Bitticks succeeds Bill Phelps, who helmed the brand since 2019, and will continue to grow the chain that has nearly doubled its unit count since 2024. 

    By • Jan. 5, 2026
  • A frosted soda and two floats from Chick-fil-A in old-school soda fountain glasses.
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    Courtesy of Chick-fil-A
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    Chick-fil-A adds floats, frosted sodas to permanent menu

    Mixing the brand’s soft serve with sodas gives Chick-fil-A an easy way to add new beverage platforms without increased complexity or equipment costs.

    By • Jan. 5, 2026
  • A picture of an Olive Garden restaurant.
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    Courtesy of Olive Garden
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    Olive Garden drives sales growth with delivery, smaller portions

    The Italian chain will accelerate the rollout of a lower-priced menu, which features seven existing items in reduced sizes, after receiving positive consumer feedback over affordability.

    By • Dec. 19, 2025
  • A Sweetgreen salad and an order of air fried potatoes.
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    Courtesy of Sweetgreen
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    4 restaurant menu strategy fails in 2025

    From french fries that clogged up core operations to unprofitable doughnuts, national chains tried and abandoned a wide range of menu tactics to woo diners in 2025.

    By • Dec. 19, 2025
  • A cup of chicken from Chipotle
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    Courtesy of Chipotle
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    Chipotle adds protein snack cups

    The fast casual giant framed the new items, which offer four-ounce portions of meat for about $4, as both a health and value play.

    By • Dec. 18, 2025
  • A DoorDash delivery worker walks his bike along the road in the Mission neighborhood of San Francisco, California.
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    Getty Images
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    DoorDash tests AI-powered restaurant discovery app

    The delivery giant’s technology chief said Zesty, now in testing in New York City and the San Francisco Bay Area, improves local restaurant visibility.

    By • Dec. 17, 2025
  • Cups and Munchkins on a Yellow Brick Road
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    Courtesy of Dunkin'
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    Dunkin’ and Starbucks boost traffic with holiday LTOs

    The chains’ successful holiday campaigns show the legacy coffee sector isn’t out of ammunition in a competitive battle with rising stars.

    By • Dec. 16, 2025
  • 7-Eleven
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    Brett Dworski/Restaurant Dive
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    Column

    Fueling Up: How foodservice and QSRs can reshape c-store labor in 2026

    Hiring and retaining good workers has become an intractable challenge for the industry. Building first-class food programs could help retailers finally break through.

    By Brett Dworski • Dec. 16, 2025
  • A photo of the exterior of a store in Japan. A sign above the storesays 7-Eleven.
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    Permission granted by Frank Beard
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    Column

    The Road Ahead: What if c-stores don’t need to become QSRs?

    The success of Japan’s convenience stores demonstrates the opportunity in selling food designed for everyday living, not just indulgent moments.

    By Frank Beard • Dec. 15, 2025
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    Permission granted by PAR Technology
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    Sponsored by PAR Technology

    The 3 ingredients of the golden age of loyalty

    Loyalty’s golden age: brands win with personal, playful and community-driven engagement.

    By Joe Yetter, General Manager of PAR Engagement at PAR Technology • Dec. 15, 2025
  • Taco Bell's $5, $7 and $9 luxe boxes. Each combo meal contains several items, a side and a drink.
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    Courtesy of Taco Bell
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    Yum Brands: Solo dining, customization are reshaping value strategy

    Chief Marketing Officer Ken Muench said the lack of control and predictability in consumers’ lives is pushing diners toward customized experiences — even when that means passing up a deal.

    By • Dec. 10, 2025
  • A person in a suit stands on stage surrounded by a large crowd in the stands.
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    Courtesy of Starbucks
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    Starbucks’ on-premise experience could stave off coffee competitors

    CEO Brian Niccol said the chain’s emphasis on a coffeehouse atmosphere would result in consumers choosing the chain over “soulless” options.

    By • Dec. 10, 2025
  • Burger
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    Allie Beau

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    Sponsored by Schweid & Sons

    4 generations, 1 legendary burger

    “Every time someone eats a Schweid & Sons burger,” Jamie says, “they taste 4 generations of dedication.”

    Dec. 8, 2025
  • An image of a building with a sign that says "Sweetgreen."
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    Courtesy of Sweetgreen
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    A market of extremes: How 2026 will impact restaurant winners and losers

    Price compression has intensified competition between restaurant sectors, as executives look back on a bifurcated year.

    By • Dec. 5, 2025