Tag: restaurants > Page 4
Shake Shack’s Premiumization Strategy Setting it Apart
Menu innovations are a key part of Shake Shack’s strategy, as CEO Randy Garutti noted in the chain’s latest earnings call. Though it has become well-known for its ShackBurgers, crinkle-cut fries and milkshakes, the chain …
Which Consumers Are Driving Food Delivery Growth?
New research on consumers who use food-delivery companies like UberEats, GrubHub and DoorDash indicates that today’s food-delivery customers tend to be young and wealthy. Virtual brand company Nextbite’s white paper revealed that 71% of survey …
FI Fast Break audio news: Dec. 8, 2021
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine New York City’s vaccination mandate, optimism within the fine-dining space, and more. The Food Institute Podcast · FI Fast Break News – Dec. …
Consumers Eager to Wine and Dine, According to Restaurant Data
New research shows reason for optimism in the fine-dining space. Merchant Centric, which monitors customer reviews, recently noted that, during the first half of 2021, fine dining had the strongest guest sentiment and star rating …
FI Fast Break audio news: Dec. 1, 2021
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine how restaurants are rethinking delivery, grocery chains’ big boost from Turkey Wednesday 2021, and more. The Food Institute Podcast · FI Fast Break …
Labor Shortage Update: Restaurants Limit Delivery, Online Sales to Focus on Dine-In
The labor shortage continues to take a toll on restaurants across the U.S., just as the holiday season gets underway. For example, a California Boston Market shut on Thanksgiving after staff did not show up, …
Lunchtime Rush Coming Back for Restaurants
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 …
FI Fast Break audio news: Nov. 23, 2021
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine the “Strikesgiving” trend, Thanksgiving shopping projections, and more. The Food Institute Podcast · FI Fast Break News – Nov. 23, 2021 The FI …
Restaurant Investors Optimistic for 2022 Despite Pandemic Challenges
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 …
WATCH: Nala Launches Automatic Robotic Kitchen Near Chicago
What Vijay Kodali envisioned for years has finally become a reality. “We figure that, if we open our own restaurant and launch it, and make it operational, it’ll be a great story for us to …
Top Restaurant Investment Trends: 2022 Outlook
Restaurant Acquisitions Remain Red Hot
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 …
FI Fast Break audio news: Nov. 17, 2021
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 …
FI Fast Break audio news: Nov. 10, 2021
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. …
Industry Insiders: Time to Rethink Compensation Packages in Hospitality Sector
Recently released October statistics from Indeed Hiring Lab indicated fewer people are looking for jobs in the hospitality-tourism sector – nearly 24% fewer than in February 2020 when the pandemic first took hold. Even with …
An Inside Look at UPSIDE Foods’ New Cultivated Meat Center
UPSIDE Foods (formerly Memphis Meats) is opening what it says is the most advanced cultivated meat production facility in the world. The Engineering, Production, and Innovation Center (EPIC) features a 53,000-square foot campus in Emeryville, California, …
Report: Holiday Shoppers Starting Early, Spending More this Season
Holiday spending is shaping up quite differently this year, following months of COVID-19 vaccines and gradual restaurant recovery. Not only are people shopping earlier this season — with stats from NPD Group showing that 51% …
Analysis: Assessing Sweetgreen’s Unique Business Model, Ahead of IPO
Sweetgreen, the quick-serve salad chain out to take advantage of consumer interest in sustainability, this week became the latest restaurant chain to file for an initial public offering. And, experts say the move couldn’t come …
FI Fast Break audio news: Nov. 3, 2021
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine encouraging holiday retail sales news, and update trucking delays. The Food Institute Podcast · FI Fast Break News – Nov. 3, 2021 The …
Seafood Sales Riding Wave of ‘Blue Food’ Movement
Seafood sales continue to trend upward at the grocery store as health and environmental benefits sway more consumers towards so-called “blue foods” and restaurant accessibility remains in flux. Overall sales for the category totaled $16.8 …
FI Fast Break audio news: Oct. 20, 2021
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine inflation’s impact on major CPG companies and more. The Food Institute Podcast · FI Fast Break News – Oct. 20, 2021 The FI Fast …
QSRs Look to Artificial Intelligence to Boost Customer Experience
Quick service restaurants have always adopted new technologies. With the latest innovations, however, the industry is likely to move away from tactics like cashiers asking whether you want fries with your order to complex algorithms …
Author: Gen Z Consumers Seek Brands with Clear Purpose
Following in the footsteps of Millennials, Gen Z has taken a liking to chains such as Olive Garden and Starbucks, proving everything is cyclical, according to Piper Sandler’s latest Taking Stock with Teens survey. The Food …
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FI Fast Break audio news: Oct. 12, 2021
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine the potential impact of soaring fertilizer prices, manufacturing meltdowns in the heartland, and more. The Food Institute Podcast · FI Fast Break News …
Holiday Food Sales Seen Rising if Pandemic Constraints Kept in Check
As the holiday season approaches and retail projections begin rolling in, food sales look promising. That is, as long as the pandemic and its accompanying labor and supply constraints are kept in check. Overall, holiday …
Plant-Based Meat Deceleration Signals Niche Future
Plant-based meat sales in restaurants and retail are beginning to plateau following a meteoric rise throughout the pandemic period, while traditional meat engagement remains strong. Data and supporting analyst insights from IRI suggest that this …
Restaurants Place Expensive Bets Ahead of Winter Outdoor Dining
Restaurant owners and operators are gearing up for another winter of outdoor dining. While many had to scramble in 2020 to find tents and propane heaters, restaurateurs are adding higher-quality permanent setups for the coming …
FI Fast Break audio news: Oct. 6, 2021
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine the projected uptick in holiday spending, the rise in seafood consumption, and more. The Food Institute Podcast · FI Fast Break News – …
Restaurants Say Conditions Worse than Three Months Ago as Sales Slow
Over half of restaurant operators surveyed by the National Restaurant Association (NRA) say that business conditions are worse now than three months ago. At the same time, sales are sagging. Here’s a look at the …
FI Fast Break audio news: Sept. 29, 2021
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine the increasing attractiveness of restaurant stocks with investors, Barstool Sports’ expansion into the food industry, and more. The Food Institute Podcast · FI …
Report: Unruly Customers on the Rise; Restaurants Pushing Back
Restaurants and hotels are pushing back against unruly customers and eschewing the adage “the customer is always right.” Some 60% of restaurant workers said they had suffered from emotional abuse and disrespect from customers, and …
FI Fast Break audio news: Sept. 22, 2021
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine the latest in e-grocery platforms, update African swine fever concerns, and more. The Food Institute Podcast · FI Fast Break News – Sept. …
Hy-Vee’s New, Futuristic Iowa Supermarket ‘a Lifestyle Move’
Hy-Vee, the Midwest grocery chain with more than 280 stores across eight states, feels it has “reimagined” the traditional supermarket. The chain recently opened a nearly 93,000-square-foot store in Grimes, Iowa, that features a few …
Parents Want Nutritious Kids Meals. Are Restaurants Ready to Deliver?
Demand for more nutritious food options on children’s menus continues to climb as health-conscious Millennial parents seek options that align with their own dietary values. Now more restaurants seem to be responding, with traditional kids …
FI Fast Break audio news: Sept. 15, 2021
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine the rise of 10-minute “ultrafast” delivery, and how Misfits Market was able to double its valuation in a matter of months. The Food …