One great benefit of loyalty programs is that they help businesses, like restaurant chains, build a relationship with a customer. To inspire consumers to join your program you can use price or other incentives.
The annual State of Digital Report by Qu revealed that food kiosks are the top priority this year for QSRs and fast-casual restaurants.
The latest Food Institute news podcast touches on a potential revival for virtual restaurant brands and ghost kitchens.
The latest Food Institute Fast Break news podcast recaps the CES 2024 show in Las Vegas, Nevada, and more.
The latest Food Institute news podcast touches on forecasts for a big year for fast-food drive-thrus, particularly in the morning.
The latest Fast Break Food Institute news podcast touches on the notable dip in grocery-store coffee sales of late.
The latest Fast Break Food Institute news podcast touches on “The Ozempic Effect” on the food and beverage industry.
The latest FI Fast Break news podcast touches on the growing popularity of food halls in an around American malls.
The latest Food Institute news podcast touches on the push for $25 per hour among employees at a major U.S. restaurant chain.
The latest Food Institute news podcast touches on the promising outlook for alternative seafood through 2030.
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.
There has been a sizable population shift to America’s Sun Belt as well as its suburbs and rural areas in recent years. That fact has reshaped the nation’s commercial real estate, experts say.
This week’s Food Institute news podcast touches on the latest innovations featured at fast-food drive-thrus.
The latest Food Institute Fast Break news podcast updates the global sugar shortage.
The latest Food Institute news podcast touches on unfortunate news for a pair of alt-meat startups.
The latest Food Institute news podcast touches on California’s proposal for a $20-per-hour minimum wage for most fast-food workers.
The latest Food Institute news podcast touches on the growing prevalence of food allergies among American youths.
The latest Food Institute news podcast touches on big changes in the seafood industry around the world of late.
The latest Food Institute news podcast touches on the Midwest heat wave’s potential impact on agriculture.
Starbucks appears poised to overtake Subway as America’s most prolific QSR. Smalltown locations could be key in helping the coffee chain reach its goals.
Average unit volume (AUV) speaks to a chain’s operational efficiency and overall success, indicating the average annual sales that a brand earns per restaurant—a reflection of how consumers feel about the brand itself. These are the top five highest-grossing fast-food chains in the U.S. by AUV.
How, and why, should some businesses do away with table- or barside QR codes, and what should be expected from both business and consumer? The QR Qonundrum doesn’t have to be an all-in or all-out decision, however – a hybrid approach, using lessons from the business side of the pandemic and the consumer side of hospitality, may be a viable way forward for businesses large and small.
Restaurant owners are scrambling to improve their bottom lines amid pandemic hangover, inflation, and labor challenges—especially in the quick service sector.
The latest Food Institute news podcast touches on the impact inflation is having on quick-service restaurants.
The latest Food Institute news podcast touches on the increasing candy bar shortage ahead of the Halloween season.
Consumer concerns about discretionary spending pushed Dunkin’ Donuts and Starbucks traffic lower in June, new data show.
Hot dog stands and early hamburger joints had one thing in common besides the fries and colas: They were walk up counters where customers would place their orders and stroll off with food to be …
Just months after revamping its menu and tapping new pitchmen, Subway is making more bold moves, as competing sandwich chains like Firehouse Subs, Jimmy John’s, and Jersey Mike’s gain market share. The world’s largest sandwich …
WAYZATA, Minnesota – Crisp & Green isn’t the first fast-casual restaurant to focus on salads. Yet, founder Steele Smiley promises an unrivaled focus on freshness and healthiness. He feels competitors “have left this amazing runway …
The drive-thru lane is no longer exclusive to fast-food chains. Applebee’s recently revealed it would be “aggressively” leaning into drive-thrus as it gets back to new unit growth, reported Forbes (March 3). The chain will …
More quick service restaurants (QSRs) are rolling out subscription services in the new year to leverage the pandemic pivot towards mobile ordering and remain top of mind with consumers. Throughout the month of January, Sweetgreen …
Online and physical restaurant visits during lunch rose 4% in the year ending September 2021 compared to a year ago when visits were down 11%, based on The NPD Group’s U.S. foodservice industry tracking. “Consumers are …
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine rising food prices, the so-called “shroom boom,” and more. The Food Institute Podcast · FI Fast Break News – Nov. 17, 2021 The …
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine changing consumer purchasing habits, the lunch day-part’s recovery at restaurants, and more. The Food Institute Podcast · FI Fast Break News – Nov. …
On the heels of the fast-food industry’s chicken sandwich wars, has Arby’s fired the first shot in a new battle? The privately held chain recently launched its Country Style Pork Rib sandwich as a limited-time …