Menu Strategy (3)
Under Wraps: What’s Next for Off-Premises Packaging?
May 20, 2021
Restaurants met evolving off-premises packaging needs last year. But are they ready to address new outdoor dining demands this summer?
The Rise of Ghost Kitchens: What to Know
April 29, 2021
Find out how ghost kitchens are helping both established restaurants and new dining concepts make delivery a cost-effective option.
All in Good Time: What Makes for a Winning LTO in 2021?
March 25, 2021
The pandemic has altered operators’ approach to limited time offers. Find out why—and what consumers want from LTOs now.
Restaurant Revenue Reimagined: Pandemic Dishes Out Disruption
March 16, 2021
Learn how pandemic-propelled innovation continues to reshape the restaurant industry, with menu enhancements and artificial intelligence at drive-thrus.
Easy Does It: Restaurants Find Comfort Food Sales Satisfying
March 9, 2021
Comfort food classics and contemporary takes have surged during COVID-19. Explore the latest trends in tried-and-true favorites that feed the bottom line.
Sizzling Sales: Burger Chains Post Beefy Gains
March 2, 2021
McDonald's and Wendy's exemplify the trend of fast-food restaurants accelerating sales during COVID-19. Learn how the burger giants eat up market share.
Snacking Comes of Age: Understand Generational Preferences to Position Your Menu for Success
February 25, 2021
Snacking has increased in recent years. Here’s how to customize your offerings to satisfy the unique preferences of every generation.
Taste of Success: Building on Foodservice Wins in 2020
February 16, 2021
Explore the innovations, from off-premises to ghost kitchens to blended meals, that helped restaurants survive in 2020 and could help them thrive in 2021.
No Chickening Out: Big Chains Dig in to Win the Chicken Sandwich Wars
February 9, 2021
Sales of chicken sandwiches continue to soar as chains step up efforts to capitalize on the trend. Explore the latest chicken sandwich product launches.
Who’s in the Driver’s Seat? The Demographics of Delivery and Takeout
December 22, 2020
Younger consumers are most receptive to restaurant takeout and delivery. Learn key demographics driving the growth of off-premise business during COVID-19.
Back to Basics: A Second Helping of Tried and True Feeds the Bottom Line
December 8, 2020
Major chains like Burger King and McDonald's are revisiting and reinventing basics of the customer experience. Learn how they're making the old new again.
Power to the Pizza! A Foodservice Staple Continues to Drive Profits with Delivery
December 1, 2020
Pizza chains such as Papa John's and Marco's Pizza continue to show the bottom-line importance of menu innovation and delivery technology during COVID-19.
Mixed Bag: Big Restaurant Chains Explore Recipes for Success During Pandemic
November 10, 2020
Domino's, McDonald's and Del Taco are boosting sales with varying degrees of success. Discover the ways these chains are navigating COVID-19 challenges.
A Tale of Three QSRs: Taco Bell, McDonald's and Chick-fil-A Cook Up Menu Innovation
October 20, 2020
Explore how Taco Bell, McDonald's and Chick-fil-A are altering their menus to meet market demand and maximize sales.
Noncommercial Foodservice: Pandemic Prepared and Palate Pleasing
October 6, 2020
Communal dining is being transformed by COVID-19. Learn how noncommercial foodservice is adapting, from menu innovation to cafeteria reconfiguration.
Cooking Up Comebacks: Restaurants and Revenue on the Rebound
July 7, 2020
As America reopens, foodservice reorients to the new COVID-19 norm. Learn how restaurant operations rebound through menu innovation and off-premise sales.
Turning the Tables: Restaurant Operations Prep to Reopen (Part 1)
June 23, 2020
As dine-in restrictions are lifted, restaurants prepare to reopen while minimizing coronavirus risk. Explore how menus and operations are adapting.
New Directions: Off-Premise Innovation Steers Foodservice Sales During COVID-19 (Part 2)
June 2, 2020
Foodservice operations are finding ways to maximize business off premises during COVID-19. Learn why drive-throughs are a key source of off-premises sales.
New Directions: Off-Premises Innovation Steers Foodservice Sales During COVID-19 (Part 1)
May 26, 2020
The coronavirus outbreak has accelerated the growth of delivery and takeout. Explore how foodservice operations are innovating off-premises to drive sales.
All's Well That Delivers Wellness: Better-for-You Foodservice Trend Moves Forward with Meal Delivery
May 19, 2020
COVI9-19 has caused consumers to be more cautious and wellness-oriented in their foodservice choices. Learn how meal kits and delivery help them adapt.
