How US restaurant chains are responding in Russia

McDonald's, Starbucks and Yum Brands are just a few legacy restaurants ceasing store operations, development and more as the Ukraine war escalates.

By Emma Liem Beckett • Updated March 17, 2022

How QSR marketers are riding the plant-based food wave

Marketing plant-based foods, whether made in-house or with industry partners, comes with its own challenges as chains stay true to their brands.

By Chris Kelly • March 8, 2022

Explore the Trendline➔

Top 5 stories from Restaurant Dive

Check out a selection of articles about some of the biggest trends and news — from Jersey Mike’s IPO to an uptick in restaurant closures  — shaping the restaurant industry in 2026.

By Restaurant Dive staff

Over 50% of diners would switch delivery providers if fees rose, study shows

On average, consumers said they would stop using a delivery app if delivery fees reached $9, Coupon Follow data finds. 

By Alicia Kelso • March 4, 2022

Yelp: About 18K restaurants added outdoor dining since pandemic's start

Consumer searches for places that offer meals al fresco have risen 292% in the second year of COVID-19 compared to before the crisis.

By Alicia Kelso • Feb. 28, 2022

Toast: Full-service sales grew 55% in Q4 2021 versus Q4 2020

The recovery of on-premise dining was strongest in Q4 2021, when sales were up 70% compared to the same period in 2020, despite the omicron outbreak. 

By Alicia Kelso • Feb. 25, 2022

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

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 Alicia Kelso • Feb. 16, 2022

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 Alicia Kelso • Feb. 15, 2022

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 Alicia Kelso • Feb. 14, 2022

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 Emma Liem Beckett • Feb. 10, 2022

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 Alicia Kelso • Feb. 9, 2022

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

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

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 Alicia Kelso • Feb. 3, 2022

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 Alicia Kelso • Feb. 1, 2022

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

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 Alicia Kelso • Jan. 27, 2022

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

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

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 Black (Koltun) • Jan. 20, 2022

Meet the 2022 diner: 5 predictions for consumer behavior

Discover the forecasted trends for restaurants this year.

Jan. 18, 2022

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 Alicia Kelso • Jan. 6, 2022

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

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 Emma Liem Beckett , Julie Littman , Aneurin Canham-Clyne • Jan. 4, 2022

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