Consumer Trends: Page 2


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    Sponsored by Square

    Square's Future of Restaurants Report: 2022 edition

    Uncover the top trends that are shaping 2022 for innovative restaurant owners and their customers.

    Feb. 22, 2022
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    Permission granted by Blendid

    Jamba, Blendid expand robot smoothie kiosks to 2 college campuses

    The kiosk's entry into Georgia College and Kennesaw State University follows previous pilot locations in a shopping mall and a Walmart.

    By Feb. 16, 2022
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    Trendline

    The Restaurant Dive Outlook on 2022

    Restaurants are investing in labor-saving technology, wage hikes and new delivery strategies to prepare for a year that may still be squeezed by labor, supply chain and inflation pressure. 

    By Restaurant Dive staff
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    Cindy Ord via Getty Images

    Grubhub expands convenience channel Grubhub Goods nationwide

    The service will offer delivery from more than 3,000 locations across the country and follows a successful pilot with 7-Eleven. 

    By Feb. 15, 2022
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    Courtesy of NYC Hospitality Alliance

    91% of NYC restaurants say permanent outdoor dining is 'very important' to future survival

    Mayor Eric Adams and the NYC Hospitality Alliance, along with nearly 70% of the city's residents, support creating a permanent outdoor dining program, a NYCHA survey finds. 

    By Feb. 14, 2022
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    Retrieved from Native Grill & Wings on November 22, 2021
    Q&A

    Fat Brands' CEO on developing supply chain, labor strategies for the Super Bowl

    Andy Wiederhorn talks how shortages and price hikes of the past few years have informed contingency plans ahead of the big game. 

    By Feb. 10, 2022
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    Gareth Cattermole via Getty Images

    DoorDash puts down roots in same-day flower delivery

    The aggregator's new vertical initially includes more than 3,000 local and national florists and marks another step beyond foodservice. 

    By Feb. 9, 2022
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    Stephanie Keith / Stringer via Getty Images
    Opinion

    How to prepare your restaurant for Valentine's Day crowds amid COVID-19

    Personalization, limited menus and social media engagement can be a recipe for success despite labor struggles on this high-traffic day, writes Jennifer Simmons, director of marketing at Restaurant365.

    By Jennifer Simmons • Feb. 9, 2022
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    Chris Hondros via Getty Images

    The Restaurant Dive Outlook on 2022

    Restaurants are investing in labor-saving technology, wage hikes and new delivery strategies to prepare for a year that may still be squeezed by labor, supply chain and inflation pressure. 

    Feb. 4, 2022
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    Courtesy of Jimmy John's

    Jimmy John's opens its first drive-thru-only restaurant

    The chain's new format includes a dual-sided drive-thru with a designated pickup lane for mobile and online orders, as well as carryout lockers.

    By Feb. 3, 2022
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    Sarah Silbiger via Getty Images

    NPD: Restaurant visits nearing 2019 levels, but recovery will be 'bumpy'

    Visits to major chains grew 7% in 2021, but are still 2% below 2019. Independent and small chains saw visits jump last year but remain down by 9% versus 2019.

    By Feb. 1, 2022
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    Alaska Seafood Marketing Institute

    Sponsored by Alaska Seafood Marketing Institute

    Seafood bowls add healthful variety to restaurant menus

    Bowls featuring Wild Alaska seafood can help restaurant operators capitalize on one of the hottest menu trends of the last several years.

    Jan. 31, 2022
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    Octavio Jones via Getty Images

    Yelp: Diners seek out higher-priced restaurants despite decades-high inflation

    Descriptions of inflationary experiences in consumer reviews on Yelp were higher in 2021 than ever before, jumping 29% to Q4 2021 from Q4 2020.

    By Jan. 27, 2022
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    Photo by cottonbro from Pexels

    Opinion

    Digital-first diners are driving the rise of collaborative commerce

    Collaborative commerce immerses customers in the dining experience and makes them active participants in shaping the operational experience, writes futurist Brian Solis.

    By Brian Solis • Jan. 27, 2022
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    Joern Pollex / Staff via Getty Images
    Opinion

    When it comes to plant-based foods, it's time to get back to our roots

    We should focus less on marketing and processing and more on honoring the enjoyability of real food, write Suzanne Simon and Bettina Stern, co-founders of Washington, D.C.-based Chaia.

    By Suzanne Simon and Bettina Stern • Jan. 21, 2022
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    Courtesy of Taco Bell

    Taco Bell crowdsources fan ideas for time-loop Nacho Fries ad

    The latest promotion for the limited-run menu item takes a unique approach in tapping Twitter to steer the spot's creative direction.

    By Natalie Koltun • Jan. 20, 2022
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    SolStock via Getty Images
    Sponsored by Waze

    Meet the 2022 diner: 5 predictions for consumer behavior

    Discover the forecasted trends for restaurants this year.

    Jan. 18, 2022
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    Courtesy of Chipotle

    Chipotle, KFC and Donatos ring in 2022 with plant-based launches

    Two out of the three products are only limited-time offerings, but come as the plant-based meat market is expected to grow more than 20% per year through 2028. 

    By Jan. 6, 2022
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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 Jan. 6, 2022
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    The image by Vuong Tran is licensed under CC BY 2.0
    Deep Dive

    7 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 , , Jan. 4, 2022
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    Courtesy of ChowNow, photographer Jake Stangel
    Sponsored by ChowNow

    The 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
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    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 Dec. 21, 2021
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    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 Dec. 17, 2021
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    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 Updated Jan. 20, 2022
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    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 Dec. 13, 2021
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    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 Dec. 3, 2021