Egg prices have reached record highs due to the bird flu outbreak, which has sent restaurants scrambling. Establishments like Waffle House have introduced surcharges, while others have gotten creative and found alternative strategies to manage costs.
Dave’s Hot Chicken has been named America’s fastest-growing restaurant chain, with over 700 locations in the pipeline. The chain’s success is largely attributed to its massive social media following.
Twin Peaks’ executive chef predicts spicy flavors will continue to dominate menus, as consumers increasingly crave regional dishes from Latin America, like birria tacos. Now, more than ever, diners are embracing authentic cuisine.
Yum Brands’ new AI platform, Byte by Yum, illustrates the potential of proprietary tech for QSR giants, but independent restaurants can also leverage similar, customizable platforms. Experts advise starting small with AI for specific tasks and monitoring its outputs closely to ensure that it enhances efficiency.
The demand for better-for-you products is driving shifts across the food industry, prompting demands for premium ingredients and transparent messaging. Consumers are also embracing bold flavors, premiumization, and redefined notions of value, as noted in the 2025 Specialty Food Industry Outlook Report, which FI co-authored.
As consumers wish for better spring weather, recent data shows that floral flavors are growing in popularity, particularly among Gen Z and younger consumers. FI spoke with an industry expert about these nascent trends and their deeper implications.
U.K. darling PizzaExpress is charting a course for a U.S. takeover beginning with locations throughout Florida. The chain offers an affordable escape with a unique twist, including live music.
The rapid adoption of weight-loss drugs is reshaping purchasing habits. Circana experts highlight opportunities for brands to align with GLP-1 users’ goals by offering tailored, portion-controlled products and leveraging personalized marketing strategies to capture this evolving market.
As devastating wildfires tore through Los Angeles, forcing massive evacuations, restaurants and delivery services like DoorDash rallied to offer support. By offering free meals and shelter, the food industry aided first responders and displaced residents during a time of crisis.
Inflation is reshaping indulgence habits, with consumers swapping pricey restaurant desserts for store-bought or homemade options, causing a notable decline in dessert sales across dining segments. Meanwhile, alcohol consumption is shifting toward affordable options in a similar fashion.
The latest FI Fast Break news podcast notes Robert F. Kennedy Jr.’s reported plans to disqualify soda from programs like SNAP.
The latest FI Fast Break news podcast examines Walmart’s plans to equip employees with body cameras at some U.S. locations.
The latest FI Fast Break news podcast touches on the recent rise in buy-now-pay-later purchases by consumers.
The latest Food Institute Fast Break news podcast touches on consumers’ growing demand for not just value, but also luxury offerings.
The latest Food Institute Fast Break news podcast touches on PepsiCo’s latest noteworthy industry acquisition.
The latest financial data shows Cava is enjoying tremendous success, outpacing the fast-casual dining segment and sustaining jaw-dropping growth. Some of this success is likely thanks to its Gen Z engagement strategy.
The latest Food Institute Fast Break news podcast touches on restaurant operators’ outlook on labor for 2025.
Restaurants continue to face challenges, including labor shortages, supply chain disruptions, and rising inflation, leading to increased bankruptcies. Industry experts predict continued struggles and stress the need for leveraging technology to survive.
In June there were 75 major U.S. business bankruptcies. Some financial experts predict the pace could accelerate over the second half of the year.
Olive Garden’s sales have bloomed even as the economy has wilted, topping the list of U.S. casual-dining chains in terms of systemwide sales.
What can seafood restaurant operators learn from the demise of Red Lobster? Andy Diamond, president of seafood franchise Angry Crab Shack, recently noted how operators can stay ahead of volatile market pricing to deliver value.
Food prices are up; consumer confidence is down. Many QSRs and retail outlets reported losses in the last quarter. The Value Wars are here.
Casual dining is about to implode. It has already started. Full-service restaurants that were popular in the 1980s and ‘90s – old brands – I think they’re going to be cut in half. TGI Friday’s …
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.
The restaurant is an outlier in another way: no tipping. Instead, staff are paid what Canlis said is a high hourly wage. The change in schedules will not affect salaries.
Not only is Scotland home to world-famous cattle breeds and celebrated wild-caught game, but the neighboring North Sea and Atlantic Ocean ensure that the country of roughly 5.5 million residents boasts stellar oysters and mussels.
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.
Texas Roadhouse has built itself into one of the two best operators in casual dining, and one of the best operators in its entire industry.
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.
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 …
One of the lasting pandemic-related changes in consumer behavior could be the adoption of the QR code, according to a new FoodBytes report from Datassential. A year ago, just a quarter of consumers had encountered …
With masks coming off, restaurants are bracing for a surge in business, evidenced by increased job posting for servers, bartenders and a host of other rolls, reports PeopleReady, an on-demand labor company. Unfortunately, many of …
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 …
After ten consecutive months of traffic gains, the U.S. restaurant industry’s recovery slowed in January, according to The NPD Group. However, things are looking up. OMICRON-INDUCED SLOW DOWN IN JANUARY The surge of the COVID-19 …
As states ease mask mandates, consumers remain wary of omicron and future variants. At the same, experts say businesses need to brace for an expected surge in demand in the second quarter. With that, the …
