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Consumers are bifurcating, trading down for clear value or up for clear quality, and brands that are neither get squeezed, according to Consumer Edge’s Restaurant 2026 Mid-Year Out...
Spending is outpacing the broader industry as in-office work and business travel bounce back, according to a report from Dinova.
Business travelers are actively shifting dining preferences toward local, authentic experiences, according to Dinova’s Spring 2026 State of Business Dining Report. Data revealed th...
Sam Stanovich of Craveworthy Brands, Blake Johnson, CMO of CEC Entertainment (parent company of Chuck E. Cheese), and Mark Brezinski, widely known as the godfather of the Dallas fa...
Consistency coupled with a dependable casual dining experience are driving today’s steakhouse scene.
How operators should look for differentiation in their dining rooms.
This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Now Open is a yea...
The clothing company has carved out a unique niche in casual dining with its combination of retail stores and restaurants.
Travelers are increasingly choosing hotels based on the dining options, but the restaurants are becoming destinations for locals, too.
The article examines how hotels can transform dining from basic amenity to brand differentiator through approachable menus, local partnerships, and integrated guest experiences.
Fast casual is dominating when it comes not only to specific brands — 7 Brews, Dave's Hot Chicken, Cava and Chipotle — but also to the culture it has helped cultivate: Drive-thru b...
NEW YORK – Consumer Edge, a leading provider of global consumer and health care data-driven insights, released its Restaurant 2026 Mid-Year Outlook, revealing that U.S. restaurant...
How corporate dining is being reinvented in 2026 — and what it means for the restaurant industry. The corporate cafeteria is facing an existential reckoning. As employees return to...
RestaurantData highlights four growing brands that recently crossed notable expansion thresholds using a multivariable tracking index. The post Beyond Unit Counts: A Different View...
Over seventy percent of casual dining customers now use digital tools to research restaurant pricing and active promotions before visiting. The post Save Big on Your Next Applebee’...
Plus, an interview with Culver’s head of culinary Kasey McDonald.
RALEIGH, North Carolina—Concord Hospitality detailed the growth of its dining pipeline with a slate of new and forthcoming restaurant and bar concepts. These offerings range from r...
Vine Hospitality operated seven restaurants in Bay Area.
The most memorable dining experiences cannot be defined by a single element. While quality food and service remain paramount, growing competition in the food and beverage industry...
As Consumers Trade Down to Value-Oriented Fast Food or Trade Up for High-Quality Experiences, Mid-Tier Restaurants With Less Clear Positioning Are Getting Left Behind The post Cons...
— The restaurant industry has always been about more than food. It is about the moment a guest steps through the door and immediately feels something — a shift in mood, a sense of...
As diners grow more selective about time, money and energy, chefs are rethinking the tasting menu as something more personal than performative.
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