Consumer Trends

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    Antonio_Diaz via Getty Images
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    NRA: Consumers want more takeout, but lack the cash

    Millennials and Gen Z consumers largely view takeout as a vital part of their lifestyles, per a National Restaurant Association report.

    By • April 16, 2025
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    Andrew Burton via Getty Images
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    How Applebee’s designed its customer insights program

    The restaurant chain incorporated feedback from a range of stakeholders to ensure its customer insights are actionable and readily available.

    By Bryan Wassel • April 8, 2025
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    sam edwards via Getty Images
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    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
  • Diesel Cafe, in Davis Square in Somerville, Mass.
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    Permission granted by Shane Woolley
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    Starbucks and Dunkin’s competitors reap rewards as visits grow

    As small coffee brands see their share of longer visits increase, legacy chains are looking to recapture their own on-premise magic.

    By • April 7, 2025
  • A woman with brown curly hair looks down at a Caeser Salad on her table. She is holding a fork and knife. She is in a restaurant.
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    milorad kravic via Getty Images
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    Solo dining is on the rise, report finds

    Younger diners like to eat alone, with 49% of millennials and 46% of Gen Z consumers preferring to do so, according to a TouchBistro report.

    By • April 3, 2025
  • A hand holds a smartphone with the screen showing different rewards available from Sweetgreen's rewards program.
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    Permission granted by Sweetgreen
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    Sweetgreen abandons tiered loyalty for points-based program

    Executives previously predicted the loyalty program would be a traffic driver, as the salad chain faces a competitive fast casual environment.

    By • April 3, 2025
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    Scott Olson via Getty Images
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    Why Shake Shack’s founder ties employee experience to CX

    Employees won’t offer customers consistently good experiences unless they like their job and coworkers, according to Shake Shack founder Danny Meyer.

    By Bryan Wassel • March 25, 2025
  • A Chili's Burger framed by fries and a drink.
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    Courtesy of Brinker
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    The restaurant industry’s Q4 2024 winners and losers

    Consumer price sensitivity has hit brands unevenly, with Applebee’s and Starbucks suffering extended traffic declines while Chili’s pumped its traffic up with a strong value offer. 

    By • March 20, 2025
  • A gray and beige fast food building with red and white brand markings for the chain Jollibee
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    Courtesy of Jollibee
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    Jollibee to ramp up US growth with franchising program

    With an AUV of about $4.3 million, the Filipino chicken chain’s unit economics could make it compelling for multi-unit operators.

    By • March 11, 2025
  • A person walks into a women's bathroom.
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    goldhafen via Getty Images
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    Gross bathroom? It can cost your customer experience

    Dirty restrooms, out-of-stock paper towels and stalls with gaps can flush away an otherwise positive customer experience and send sales down the toilet.

    By Kristen Doerer • March 10, 2025
  • An evening shot of a building with white and red coloring and signage that says "Portillo's."
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    Courtesy of Portillo's
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    Portillo’s launches loyalty without an app

    The hot dog chain hopes its loyalty program, based in digital wallets, can offer personalized options for guests and businesses without causing app fatigue.

    By • March 4, 2025
  • A rendering of a Subway restaurant with tables and green walls.
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    Courtesy of Subway
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    NRA: Restaurants are prioritizing on-premise in 2025

    About 80% of diners say they would eat at full-service spots if they had the cash, per the National Restaurant Association, incentivizing brands to create welcoming dining rooms.

    By • Feb. 28, 2025
  • A Starbucks barista pours foamed milk into a cup.
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    Courtesy of Starbucks
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    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 • Feb. 26, 2025
  • Wooden seats and tables inside a Cava. In the background there is a make line with digital menu boards.
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    Courtesy of Cava
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    Cava’s traffic growth streak continues

    CFO Tricia Tolivar attributed its sales success to a mix of factors ranging from improved in-store experience to low price increases.

    By • Feb. 26, 2025
  • A building with a drive-thru that is blue and white. Signage says Just Salad.
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    Courtesy of Just Salad
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    Just Salad raises $200M to boost unit growth

    The salad chain, which has about 90 units and a $1 billion valuation, is looking to expand beyond its core markets.

    By • Feb. 25, 2025
  • A photograph of a yellow sign with Denny's in red.
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    Justin Sullivan via Getty Images
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    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 • Feb. 25, 2025
  • Dutch Bros Coffee's president, Christine Barone will replace Joth Ricci as CEO. Pictured is a Dutch Bros unit.
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    Permission granted by Dutch Bros
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    Dutch Bros’ mobile ordering is booming

    The new digital channel already accounts for 8% of sales just a year after initial testing, executives said, and is available at 96% of stores.

    By • Feb. 13, 2025
  • A McDonald's restaurant sign between trees. The sign reads, "McDonald's"
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    Brandon Bell via Getty Images
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    McDonald’s looks to loyalty to recapture traffic after disappointing quarter

    The chain aims to reach its goal of 250 million 90-day active MyMcDonald’s Rewards users and $45 billion in annual systemwide sales by 2027.

    By Bryan Wassel • Feb. 10, 2025
  • An image of a chicken big mac sold by a McDonald's duplicate set up by the chain to promote the sandwich
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    Courtesy of McDonald's
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    McDonald’s will bring back snackwraps, chicken strips to boost sales

    The Golden Arches will emphasize menu innovation in the chicken category this year to recover traffic momentum that was stalled by its E. coli outbreak. 

    By • Feb. 10, 2025
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    Justin Sullivan / Staff via Getty Images
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    Yum Brands to scale loyalty, personalization in 2025

    Taco Bell’s parent company is leveraging loyalty programs and AI-driven personalization in pursuit of higher digital sales.

    By Bryan Wassel • Feb. 7, 2025
  • Chipotle
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    Michael M. Santiago via Getty Images
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    Chipotle builds 2025 around ‘total guest experience,’ CEO says

    The company will continue to roll out kitchen equipment and mobile order-focused Chipotlanes to keep order throughput high.

    By Bryan Wassel • Feb. 6, 2025
  • A night image of people sitting at tables at a patio in a restaurant
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    benedek via Getty Images
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    NRA: Traditional restaurant sales will surpass $1.1 trillion in 2025

    The entire foodservice industry will reach $1.5 trillion in annual sales despite labor and food cost challenges thanks to pent-up diner demand, the National Restaurant Association predicts.

    By • Feb. 6, 2025
  • A mocktail, made with cranberry juice, red grapefruit juice and sweetened with some simple syrup with a salted glass
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    Clarkandcompany via Getty Images
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    Opinion

    How nonalcoholic beverages are driving the next wave of profits

    Expanded zero-proof menus are attractive to Gen Z, who drink 20% less than millennials, and yield better margins than traditional cocktail offerings, writes Sidework CEO Rishabh Kewalramani.

    By Rishabh Kewalramani • Feb. 5, 2025
  • An evening image of Marco's Pizza
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    Permission granted by Marco's Pizza
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    How 3 rising pizza chains are plotting 2025 expansion

    Marco’s Pizza, Mr Gatti’s and Donato’s are poised for growth this year as segment leaders face sluggish performance.

    By • Feb. 3, 2025
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    JazzIRT via Getty Images
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    What’s the restaurant outlook for 2025?

    Price-sensitive diners and rising food and labor costs are pushing chains to refine their value propositions, setting the stage for cutthroat competition.

    By • Jan. 31, 2025
  • A thumb hovers over a smart phone with a photo of a cheeseburger and the words food delivery on top.
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    Tero Vesalainen via Getty Images
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    Most customers prefer ordering delivery directly from restaurants

    Convenience, ease of customization and the ability to earn rewards were top reasons customers preferred first-party channels, per an NCR Voyix report.

    By • Jan. 30, 2025