Applebee's

Consumer Trends

Consumers reveal which restaurant chains earn their loyalty

See which brand beat Denny’s, Applebee’s and others in a new ranking of full-service concepts by the strength of their customer following.

A deeper dive into the mind of Greg Flynn

What led the franchisee into the restaurant business, and what does he like and dislike about it?

Applebee's is ready with financial rescues for franchisees, Buffalo Wild Wings is testing off-premise-only stores, Bravo Brio has a new concept it's weighing, Dunkin' is shrinking the menu as a cure-all, and Potbelly was given a bitter pill to swallow by the city of Chicago.

There's no denying that the legacy casual-dining concepts aren't scoring any points with millennials right now. But why? Here are three areas operators might want to consider if they want to get them back in the door.

Overall, the varied menu category is flat, up .3% in sales to $23.9 billion and .5% in units to 7,792.

More than half of the restaurant industry’s $491 billion in sales come from the Top 500 chains. And these giants grew at a modestly stronger rate, both in terms of sales and store counts, than the industry overall. Restaurant Business focused on the leading 250 performers to identify trends for our first-ever special report delivering lessons from Technomic’s annual Top 500 Chain Restaurant Report. This special package includes lessons for all operators from the largest chains by segment, menu category and more.

Chains are revamping mozzarella sticks, chips, breaded veggies and dips.

Within the appetizer mealpart, all product categories have dropped in year-over-year mentions except one: fries.

The latest flurry of restaurant marketing tactics feel remarkably similar to what other concepts and segments have been doing successfully for some time.

Ed Doherty insists his success as a restaurant franchisee is a tale of phenomenal luck, starting with the purchase of his first restaurants in 1985.

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