Yelp has released its first-ever list of the 50 fastest-growing brands in the U.S. Restaurant chains dominate the top ten, half of which are “challenger brands” – businesses that are not market leaders but aim to compete by disrupting their industries.
Plant-based restaurants are experiencing a shakeout as operators recalibrate their menus to address economic challenges. FI checked in with T.K. Pillan, CEO of Veggie Grill, to explore how the vegan QSR is streamlining its offerings to meet evolving consumer demands.
Fast-food businesses that focus on creating a positive workplace culture, improving the overall employee experience, and nurturing strong employer-employee relationships are better positioned to attract and retain top talent.
After-bar snackers rejoice! Late night is back. With the resurgence of late-night activities, such as concerts and sporting events as the Covid pandemic eases, people are out and about later and looking to snack – …
A new report by Brandwatch shows the plant-based category is largely idling while QSRs serving bowls are gaining traction.
The C-store landscape has changed drastically over the last several years, but the transformation is far from over.
Better-for-you beverages are booming, but major foodservice players have been slow to diversify their fountain offerings. Can consumer demand for healthier alternatives turn the tides?
As the estimated $8 billion brand is reportedly being courted by private equity firms for purchase, its recent partnership with GenZ EV Solutions begs the question, is this a good idea? Can Subway build enough of a critical mass of oases to make this endeavor worthwhile? Are there enough EV drivers to support such a project?
Blaze Pizza, in the opinion of college kids, is “lit.” And sandwiches from Five Guys and Jersey Mike’s, apparently, “just hit different.”
A growing number of plant-based burger chains are cropping up across the country as more younger consumers flock to quick service restaurants
These days, members of Gen Z are flocking to quick-service restaurants. In the 12 months ending July 2022, Gen Z consumers made 5 billion total restaurant visits, and 4.3 billion of those visits were to …
In response to labor shortages, some restaurants are turning to AI-powered bots that answer phones and communicate with customers.
Wendy’s plans to cut back on its use of ghost kitchens, but experts told The Food Institute such operations likely are here to stay.
Middle-tier restaurants would be wise to alter their business models amid raging inflation and predictions of a recession later this year.
Despite some positive indicators, an increasing number of restaurant operators are growing more concerned about inflation and the prospects for the economy. Employment in the restaurant industry and overall economy continued to rise at a …
Chick-fil-A is testing an express drive-thru lane to speed up mobile order pick-up. The company calls its Express Drive-Thru model a “game changer” that will streamline the experience for its nearly 50 million mobile app …
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine the struggles of many ghost kitchens and update the baby formula shortage. The Food Institute Podcast · FI Fast Break News – May …
Image courtesy of Wingstop While 18 U.S. states and Washington, D.C. have legalized marijuana for recreational use, it remains illegal on the federal level. Yet, several national restaurant brands are incorporating marijuana into their marketing …
Plant-based offerings continue to expand across restaurant menus, as major players like Impossible Foods and Beyond Meat broaden their partnerships with fast-food chains. McDonald’s recently announced plans for a major U.S. expansion of its plant-based …
While some might shy away from investing in restaurants right now, Dan Rowe is doubling down. The way he sees it, even during a lingering pandemic, people still wake up hungry every day, so certain …
The sandwich market’s potential appears to be underscored by recent quick-service restaurant acquisitions. In the span of two weeks, a pair of QSR parent companies expanded their culinary offerings via acquisitions of established brands. Restaurant …
Jennifer Kaplan, a former instructor at the Culinary Institute of America in St. Helena, California, thinks Chipotle just released a menu upgrade that’ll be well-received. The chain recently added nutrition filters to its app and …
As more food companies prioritize ESG initiatives, the use of compostable packaging continues to gain traction as an earth-friendly alternative to plastic. In the first half of 2021, major players like Chipotle, Taco Bell, and …
As pandemic challenges continue to damper the appeal of indoor dining, foodservice companies are leaning ever further into the delivery space. Last week, Wendy’s upped the ante with its ambitious four-year plan to launch 700 …
Wingstop’s foray into chicken thighs is the industry’s newest testament to the growing power of the virtual restaurant. The company is launching Thighstop, a virtual concept “brand hack” that will serve up crispy chicken thighs for …
Lizzy Freier, senior research manager of menu at Technomic, spoke with The Food Institute’s Susan Choi about the so-called chicken sandwich wars in the quick service restaurant segment, the impact of the pandemic on sales, …
Now, more than ever, food companies are leveraging loyalty programs to generate sales. At the same time, customers are demanding them. Wade Hanson, Principal with Technomic Inc., said the Baby Boomer generation especially values loyalty programs like the Royal Perks initiative recently launched by Burger King. “Boomers are …
