Despite sluggish sales and weak traffic in Q1, fast-food giants like McDonald’s and Wendy’s have seen their stocks rebound, reflecting investors’ confidence in pricing adjustments to revitalize the sector. QSRs are positioning themselves for a more efficient, profitable future.
Chicken chains are outpacing the broader dining sector, with fried chicken restaurants seeing a 4.3% increase in visits, driven by chicken’s versatility. KFC is taking advantage by launching its new “Saucy” brand.
Del Taco, a restaurant chain nearing its 60th anniversary, has never been hotter, winning top marks in a recent best fast-food list.
A new list of consumers’ favorite fast-food chains has a surprise winner. Meanwhile, Chick-fil-A is taking rare criticism of late.
These days, mini meals have major appeal for Gen Z. QSRs have taken notice, with new offerings like KFC’s Apple Pie Poppers.
The latest Food Institute Fast Break news podcast touches on the decline in Americans’ coffee consumption.
A wrap battle is booming in the QSR arena. By remixing preexisting ingredients with build-your-own appeal, major players are producing flavor-drenched “hunger hacks” and fresh affordable snacks that span dayparts.
There’s a new variable in the $45.1 billion pizzaverse: an Asian-influenced variety that utilizes a mochi pizza crust.
While 40% of India’s residents are vegetarian, there’s still a large addressable market open to omnivore cuisine. Plus, much of the country is infatuated with western culture – a fact QSRs are taking note of.
On a recent earnings call, Yum Brands announced its goal to make 100% of its global system sales digital transactions.
Restaurants are finding it tougher and more expensive to secure supplies of smaller birds, which are typically sourced for chicken sandwiches.
The biggest names in global fast food are adjusting to the new market realities by innovating with cutting-edge technology.
In a world of fast-changing consumer demands, the classic fast-food drive-thru window is evolving. From doubling lanes to fully digital menu boards, restaurants have made all kinds of improvements to the drive-thru service. With technology …
Much like remote working and zoom conferencing, long waits at the drive-thru line are a pandemic vestige that just won’t go away. And that’s causing line balk among consumers. As COVID-19 took hold in the …
Editor’s note: The Food Institute has a new Plant-Based Insider newsletter, coming in February! To sign up, click here. Plant-based chicken is taking center stage in 2022. KFC is the latest chain to introduce a …
One of the most successful limited time offerings (LTOs) over the past year has been McDonald’s “Famous Orders” celebrity collaborations. McDonald’s has been utilizing LTOs to attract consumers for years with items such as the …
Fast-food chains, such as McDonald’s and KFC, appear to be cutting discounts and pushing more expensive meals post-pandemic. QSRs are cutting back on $5-and-under “value” menu items in favor of $10-$30 meal combinations in order …
In its latest investigative video, The Food Institute visits a unique New York City restaurant with a “back-to-the-future” business model. The Brooklyn Dumpling Shop is revolutionizing a beloved relic of the past – the automat …
Plant-based companies are finding a home in fast-food, as demand for meat-free options grows among consumers. About one-third of consumers said their consumption of various meat alternatives has increased over the past year, according to …
You may have noticed nearly every QSR chain in existence is releasing new, premium chicken sandwiches lately. The Food Institute recently examined these ultra-competitive “chicken sandwich wars” in an in-depth investigative video, featuring interviews with …
