Consumer Trends: Page 18
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Michael M. Santiago/Getty Images via Getty Images
New York Gov. Hochul wants to make to-go drinks permanently legal
The process to pass the law could take months, but could be a critical lifeline for revenue-starved bars and restaurants.
By Aneurin Canham-Clyne • Jan. 6, 2022 -
Deep Dive7 restaurant trends that will define 2022
Restaurants will trim their menus, phase out cumbersome curbside pickup channels and invest in automation as operators balance labor pressure with off-premise demand, analysts say.
By Emma Liem Beckett , Julie Littman , Aneurin Canham-Clyne • Jan. 4, 2022 -
Explore the Trendline➔
sam edwards via Getty Images
TrendlineMenu 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 -
Courtesy of ChowNow, photographer Jake Stangel
Sponsored by ChowNowThe future of third-party fees is shifting: 3 ways restaurants can benefit now
New consumer trends are bringing the sustainability of third-party apps into focus, since many of them traditionally charge restaurants a commission of 30% or more to tap into their services–while charging diners high fees as well.
Jan. 1, 2022 -
Spencer Platt via Getty Images
OpenTable data shows sharp dive in dine-in traffic as omicron spreads
Seated diners dropped 33% on Dec. 20 compared to the same day in 2019, data from the reservation platform shows. Earlier in the month, the number of seated diners lagged about 20% versus two years ago.
By Aneurin Canham-Clyne • Dec. 21, 2021 -
yaoinlove via Getty Images
Report: Most restaurant customers don't want to wait more than 5 minutes for their order
Nearly 50% of diners believe delivery and takeout orders have resulted in longer waits for in-person ordering, Oracle research finds.
By Alicia Kelso • Dec. 17, 2021 -
Courtesy of McDonald's
McDonald’s expands test of McPlant burger to 600 units
Following strong performances at eight testing locations, McDonald's is expanding its plant-based offerings in California and Texas.
By Alicia Kelso • Updated Jan. 20, 2022 -
Courtesy of Impossible Foods
Impossible Foods cooks up ghost kitchen with Dog Haus
The concept, called The Impossible Food Shop, features six plant-based menu items that will be available for pickup and delivery.
By Alicia Kelso • Dec. 13, 2021 -
Tim Boyle via Getty Images
Survey: Majority of diners now tip 20% or more
Fifty-eight percent of customers have increased the amount they tip servers and delivery drivers since the start of the pandemic, according to Popmenu.
By Alicia Kelso • Dec. 3, 2021 -
Wennington, Jay. (2014). "Gourmet meal and white wine" [Photograph]. Retrieved from Unsplash.
Survey: 38% of operators expect holiday sales to top pre-pandemic levels
Eighty-three percent of Americans plan to dine out this holiday season, and 46% of restaurant operators expect sales to return to pre-COVID-19 levels.
By Alicia Kelso • Nov. 29, 2021 -
Permission granted by Ghirardelli
Sponsored by GhirardelliBeyond hot chocolate: Sweeten your customers' cups with Ghirardelli year-round
Hot cocoa isn't just for cold, snowy days anymore. Customers look for different ways to get their chocolate fix year-round.
Nov. 29, 2021 -
Retrieved from Target on November 23, 2021
Deep DiveHow brands are turning inclusive holiday campaigns into more than 'inspiration porn'
Starbucks and Target lead the way for marketers trying to authentically embrace diversity and inclusion during a busy yet reflective season.
By Chris Kelly • Nov. 24, 2021 -
Courtesy of Toast
Toast's new restaurant products suite aims to alleviate labor pressure
Based on customer feedback, the POS platform developed features that will help operators manage operations and pay, Co-founder and President Aman Narang said.
By Emma Liem Beckett • Nov. 16, 2021 -
halbergman via Getty Images
Sponsored by WazeRe-imagining the drive-thru to meet new consumer patterns
What's behind the resurgence of drive-thrus and how can restaurants capture their share of this burgeoning market?
Nov. 15, 2021 -
Permission for use provided by Atmosphere TV
Sponsored by Atmosphere TVMake your business an escape from holiday stress with custom entertainment
As the holiday season ramps up, so do customers' stress levels — here’s how businesses can be more mindful.
Nov. 15, 2021 -
Michael Thomas via Getty Images
Study: Mobile gamers level up commitment to QSR digital ordering
The growing number of mobile gamers ordering takeout via apps and websites could be pertinent to brands in the QSR space, per AdColony.
By Asa Hiken • Nov. 11, 2021 -
Permission granted by McDonald's
McDonald's cooks up first NFT play by flipping rare McRib into digital art
Celebrating the cult favorite's 40th anniversary, the chain enshrined the sandwich as a permanent asset that fans can own via a Twitter sweepstakes.
By Peter Adams • Oct. 28, 2021 -
https://www.shutterstock.com/image-photo/group-happy-friends-having-breakfast-restaurant-1201677928By djile on Shutterstock.
Sponsored by Mood MediaBringing the phygital experience to restaurants
With the ever-growing use of technologies used in the restaurant industry, customers expect the same level of personalization and convenience in person as they do online.
Oct. 26, 2021 -
Courtesy of C3
C3 is opening first brick-and-mortar market in Manhattan
The digital restaurant platform's 40,000-square-foot food hall, dubbed Citizens New York, will allow diners to eat on-premise or order for takeout and delivery.
By Aneurin Canham-Clyne • Oct. 26, 2021 -
Courtesy of Impossible Foods
Impossible Foods opens 2 food stands in Seattle arena
The plant-based meat maker's latest stadium expansion comes as major QSRs like McDonald's are considering a larger push into meat alternatives.
By Aneurin Canham-Clyne • Oct. 25, 2021 -
Permission granted by Taco Bell
How 5 new QSR designs optimize the off-premise experience
From multiple drive-thru lanes to GPS-enabled curbside pickup, fast food brands are embracing new designs to create frictionless off-premise channels.
By Julie Littman • Oct. 20, 2021 -
Permission granted by Panera Bread
Panera aims to be carbon negative by 2050
The chain also unveiled a slate of sustainability goals for 2025, including more reusable packaging and renewable energy.
By Aneurin Canham-Clyne • Oct. 20, 2021 -
Tim Boyle via Getty Images
OpinionThe key to a successful holiday season will be flexible staffing
For small employers, flexibility and adjustable hours are factors to compete on now that workers' demands are changing, writes Sumir Meghani, CEO and co-founder of Instawork.
By Sumir Meghani • Oct. 18, 2021 -
Permission granted by Uber Eats
Report: 50% of operators plan to deploy automation tech in 2 to 3 years
Eighty-seven percent of restaurant owners/operators believe that technology adoption has been critical for survival throughout the COVID-19 pandemic, according to Lightspeed's Global State of Hospitality report.
By Alicia Kelso • Oct. 15, 2021 -
Drew Angerer via Getty Images
NRA: Declining disposable income dampens demand for on-premise eating
Diners want to eat at restaurants and order off-premise more often than they currently do, the association's SVP Hudson Riehle shared at DoorDash's Main Street Strong Conference on Wednesday.
By Aneurin Canham-Clyne • Oct. 14, 2021 -
Courtesy of Popeyes
Popeyes heats up Megan Thee Stallion collab with merch drops, new chicken sandwich
A partnership with the hip-hop star, who is now a franchise owner, spotlights a sauce inspired by her sassy personality and an Easter egg-loaded video.
By Peter Adams • Oct. 14, 2021
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