Technomic Articles

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.

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.