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When it comes to restaurant brands, the sales leaders are not always consumers’ favorites for a variety of reasons. Chains best at parlaying customer satisfaction into sales are hard to beat.
The answer depends on who you ask.
51% of 18- to 34-year-olds say they sometimes visit a specific restaurant for a meal because they offer a dessert they want to order after the meal.
Health, shmealth—consumers want their fries, but not exactly in the same old way.
Click through to see the list of consumers’ most-craved restaurant tacos, from Mexican joints to burger chains.
The decline of full-service chains is palpable. Three of the major casual-dining players—TGI Fridays, Applebee’s and Chili’s—were all down more than 2% in sales.
Over 80% of the limited-service segment’s sales comes from QSRs. Fast casual remains the strongest grower, with sales up 8% and units up 8.7%.
Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.
Leading chains are taking innovative approaches to snacking; here are three menu trends gathered from new item rollouts.
Both indulgent and healthy drinks are flooding menus as seasonal specials ramp up.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow