Chicken may have risen to the top of the pecking order in terms of consumer demand, thanks to the so-called “chicken sandwich wars.” But as restaurant operators are learning, the realities of demand and supply face a battle of their own. A drop in chicken processing and production due to the pandemic, combined with the growing popularity of chicken sandwiches at major fast food restaurants nationwide, has left operators scrambling to meet demand—and threatens to send sales into a tailspin.
Topics: Trends, Menu, Menu Strategy, Sales & Profitability, Operations, quick service restaurants, COVID-19, Coronavirus
“Sustainable is attainable” seems to be the mantra of restaurant chains as waste reduction and earth-friendly innovation come to the foodservice forefront.
Consumers’ appetite for sustainability is strong. They not only want food that tastes good; they also want to feel good about the foodservice options they choose. And not only will they favor operations that step up to the sustainability plate; they’re also willing to pay more for sustainable solutions. As noted in Mondelēz International Foodservice’s 2021 Foodservice Trends: A Look at the Road Ahead report, sustainability is so important to surveyed consumers that they're willing to pay up to $2 more for eco-friendly packaging.1 Four in 10 consider such packaging important.1
Topics: Technology, Trends, Foodservice Industry, Sustainability, Packaging, Sales & Profitability, Operations, COVID-19, Coronavirus, Sandwiches, Digital/Online Ordering
Off-premises dining now comprises a larger portion of overall sales than it did pre-pandemic in all six major restaurant segments (family dining, casual dining, fine dining, quick service, fast casual, and coffee and snack).1 No doubt, the demand for takeout will remain strong in the coming months as summer temperatures and higher vaccination rates prompt consumers to seek a convenient way to dine outside—and take leftovers home.
Topics: Noncommercial, Promotions, Marketing & Communications, Family Restaurant, Takeout, Regional, Business & Industry, Commercial, Quick Service Restaurant, Casual Dining Restaurant, Fine Dining, Delivery, National, Local, Beverages, Main Dishes, Lunch, Dinner, Single-Serve, Family, Freshness, Grab-and-Go, Foodservice Industry, Menu, Customer Experience, Consumer, Menu Strategy, Product Quality & Safety, Social Responsibility, Sustainability, Food & Beverage, Health & Wellness, Packaging, Sales & Profitability, Delivery App, Drive-Thru, Consumers, COVID-19, Coronavirus, Curbside Pickup, Fast-Casual Restaurant, Off-Premises, Consumer Behavior, Sandwiches/Burgers, Design, Digital/Online Ordering, Third-Party Delivery (3PD), Safety & Sanitation, Mobile App, Outdoor Dining, Waste Reduction, Touchless, On-Premises
As foot traffic trickled away during the pandemic and the restaurant industry pivoted to off-premises channels, major chains lost their appetite for locations inside big-box retail stores.
Topics: Takeout, Delivery, Sales & Profitability, Operations, COVID-19, Coronavirus, Off-Premises
There’s no getting around it: Despite driving sales progressively higher through off-premises channels, the restaurant industry had to eat some heavy losses in 2020. Even big chains took a big hit. According to the market research firm Technomic, the $304 billion generated by the 500 largest chains last year marks a $27 billion drop from 2019.1
But it turns out that bigger has proved to be better during the pandemic. The lion’s share of sales last year went to the 50 largest chains, which had the advantage of having already incorporated robust drive-thru, delivery and digital capabilities.1
Topics: Takeout, Delivery, Sales & Profitability, Operations, COVID-19, Coronavirus, Off-Premises, Fast-Food Restaurants
See how you can leverage 2020’s top trends to help tailor your menu for today’s evolving tastes.
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