Consumer Trends

A glass of wine and food on a wooden table.

Where and When Local Restaurants Can Win

According to The NPD Group, there were more than 460 billion in- and away-from home eating and drinking occasions in 2018. And it’s been well documented where the shift is taking place.

The exterior of a Texas Roadhouse restaurant.

The Battle for Brand Value: Why Restaurants are Rejecting Third-Party Delivery

For the vast majority of restaurants, joining the third-party delivery bandwagon is a must to increase off-premises sales and capitalize on the convenience-crazed movement.

Cheeseburger on top of fries from Red Robin.

Can Casual Dining’s Biggest Brands Recapture their Soul?

Editor’s note: This is the second in a series of stories on the state of casual dining based on exclusive Market Force Information data.

Four decades later, Cheese Fondue remains a guest favorite at The Melting Pot.

Cheese Isn't Slowing Down on Restaurant Menus

There are few ingredients that can move from one area of the menu to another seamlessly. Rarely do you see beef on a dessert menu or whipped cream atop your appetizer. But cheese?

National Restaurant Association, NRAEF Name 2020 Boards

The National Restaurant Association and the National Restaurant Association Educational Foundation announced their 2020 board officers and directors.

Breakfast is Still Going Strong in the Restaurant Industry, Study Says

Breakfast means breaking a fast and whether consumed at 6 a.m. or 11 a.m., it’s always been an important meal in the U.S.

First Watch Rises to the Top of Casual Dining

Editor’s note: This is the first in a series of stories on the state of casual dining based on exclusive Market Force Information data.

Cear glass mason jar, burger and fries on brown wooden board.

These are the Top Barriers Facing Restaurants Today

The restaurant industry is laden with dilemmas just like this one.

Restaurant Sales Plummet Down the Stretch in 2019

The headline is a troubling one: December’s same-store sales growth of negative 2.1 percent was the worst result for the restaurant industry in more than two years. Was it surprising, though?