As chains expand drive-thrus, speed of service becomes paramount

Restaurant Dive
Shortly after Hawaiian Bros opened a third location in Overland Park, Kansas, co-founder Cameron McNie realized the drive-thru was creating big problems. While opening sales were double that of the chain’s previous two restaurants, which don’t have drive-thrus, the parking lot was a gridlock. . . . more

Where is the Plant-Based Movement Headed Next?

QSR
According to Datassential, 29 percent of the American population limits meat consumption in some manner. Furthermore, 28 percent say they prefer plant-based over animal proteins. . . . more

Is it Time for Dynamic Pricing in the Restaurant Industry?

QSR
As food and labor costs are increasing and consumers are reducing their spending, restaurant operators are facing the dilemma of either increasing their prices to maintain profitability or trying to “tough it out” so as not to upset their guests. . . . more

Report: NYC restaurants with outdoor dining recovered sales faster

Restaurant Dive
Restaurants and neighborhoods that participated in New York City’s Open Streets program, in which streets were closed to accommodate outdoor seeing, performed better than those that did not, according to a New York City Department of Transportation report released Tuesday. . . . more

Report: Full-service chains surpass pre-pandemic sales

Restaurant Dive
This uptick in sales compared to pre-pandemic levels reflect the growing impact of inflation and rising menu prices on company operations. Full-service meal prices were up 8.8% during the last 12 months compared to an increase of 7.1% for limited service, according to the Consumer Price Index. . . . more

Shifting Population Trends Impact the Restaurant Industry

QSR
More than two years after the pandemic, consumers and restaurant operators are experiencing varying conditions by market with results that can only be described as uneven. . . . more

Do Restaurants Need Cashiers Anymore?

QSR
Trends have accelerated over the last few years. Customers want meals prepared fast and served in a convenient fashion. . . . more

Franchise Interest Soars for Niche Restaurant Concepts

QSR
From taquitos to dumplings to vegan versions of American fast-food classics, a growing number of fast-casual and quick-service concepts are turning to atypical menu items to entice customers and franchisees alike. . . . more

A Vision of a Post-COVID Era Emerges for Restaurants

QSR
In the second quarter, Texas Roadhouse watched its comp sales bump close to 10 percent in April and May (8.7 and 9.6 percent, respectively) before softening to 5.2 percent in June. . . . more

10 ways restaurants are embracing automation

Restaurant Dive
Robots are quickly becoming the new face of labor across the restaurant industry. . . . more

Report: High gas prices are affecting restaurant foot traffic

Restaurant Dive

February restaurant visits fell and diners drove shorter distances to visit QSRs and full-service restaurants due to rising gas prices, a report from Placer.ai shows. . . . more

Ghost Kitchens: Here to Stay or Ready to Disappear?

QSR
Over the past two years, the pandemic has made a major impact on the restaurant industry and how it has operated. . . more

The top 5 casual dining spots in Massachusetts and New Hamsphire

Boston 25

The weekend ahead is looking perfect to get outside and have some fun. . . . more

Report: 41% of independent restaurants operate virtual brands

Restaurant Dive
Forty-one percent of independent restaurants currently operate virtual brands to leverage persistent consumer delivery demand, according to a report commissioned by Grubhub and executed by Technomic, which surveyed 350 independent operators from Jan. 20-28, 2022. . . . more

4 casual, fast casual drive-thru innovations in Q1

Restaurant Dive

Fast casual and casual dining chains are proving drive-thrus aren't just assets for fast food restaurants. . . . more