Consumer Trends

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The latest news and data on what restaurant consumers really want.

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John Fuller named CEO and president of Wahlburgers

May 28, 2020

Popeyes’ same-store sales up more than 40% in third week of May

May 28, 2020

Guest sentiment toward off-premise recovers in late May, Black Box says

May 28, 2020

DoorDash adds e-commerce ordering platform aimed at independent restaurants

May 28, 2020

Featured

House overwhelmingly passes bill to extend Paycheck Protection Program and make it more flexible

May 28, 2020

Boston Market COO Eric Wyatt on putting people first in times of crisis

May 20, 2020

Lawmakers debate improvements to federal Paycheck Protection Program loans

May 22, 2020

CDC updates guidelines for reopening restaurant dining rooms and bars

May 21, 2020

Highlights

Restaurant consumers may favor delivery and carryout even as dining rooms reopen

May 29, 2020

Habits forged while sheltering at home during the pandemic will be here for the long term, research firm The NPD Group says

Olive-Garden-family-style-take-and-bake-lasagna-bundle.jpg

Nancy Kruse and Bret Thorn on the direction of post-pandemic menu development and how restaurants will focus on safety

May 28, 2020

Value and craveability will still matter — and consumers will embrace things wrapped in plastic

Flavor of the Week: Shrubs bring sweet and sour elements to beverages

May 26, 2020

Shrubs may just become the quintessential sip of summer...

Coronavirus Updates

The latest updates on coronavirus and COVID-19 for restaurants, operators and the food service industry.

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Christine Specht, CEO of Cousins Subs, on how coronavirus is changing what consumers want from restaurant brands

May 20, 2020

In a post-COVID era, consumers will seek out companies that treat their employees well, reward customer loyalty and give back to their communities, Specht said

Flavor of the Week: Smoky meets tangy in chipotle aïoli

May 17, 2020

It's not exactly surprising to hear that chipotle and aïoli have seen consistent growth on menus. Traditionally, aïoli and mayonnaise are quite different. Mayonnaise is made with egg yolks, olive oil and a little citrus or vinegar, and aïoli is a...

Groceries, virtual cooking classes and more restaurant menu innovations that could be here to stay post-pandemic

May 13, 2020

New options added in response to coronavirus are poised to become staples of the future

Flavor of the Week: Elote, a Mexican street food mainstay

May 11, 2020

Elote is a Mexican street-food version of corn on the cob that has been experiencing time in the spotlight both on menus and in social media. Traditional preparation is grilled corn topped with mayonnaise, cotija cheese, chile, lime and cilantro...

Flavor of the Week: Oh my hybrid, clementine

May 04, 2020

Clementines are a hybrid citrus — a cross between mandarins and sweet, or conventional, oranges...

Sweetgreen launches ‘Plates’ for dinner at restaurants in response to coronavirus

Apr 30, 2020

Chain accelerates rollout to appeal to customers eating at home

Surf & Turf trend resounds in a post-COVID world

Apr 30, 2020

Creative versions of the classic red meat/seafood platter could prove to be a winning combination as restaurants look to...

Flavor of the Week: Cacio e Pepe, simply fulfilling

Apr 27, 2020

Don’t let the simplicity of cacio e pepe fool you. It may only require three ingredients, but this pasta dish has become a darling on menus and in media for being simple yet fulfilling...

Restaurant chains roll out family meals for budget-conscious customers

Apr 23, 2020

Usually feeding four or five people, these deals bring group solutions to homebound consumers

Restaurant meal kits provide fresh food, entertainment for customers stuck at home

Apr 23, 2020

Do-it-yourself packs are customizable and come with prep and cooking instructions

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