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Latest blog articles

The restaurant landscape is shifting — accurate financial benchmarking lays the foundation
Franchisees’ and operators’ most frequently asked questions indicate the need for new benchmarks for the...
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Telltale signs your customers are nearing trade-down or trade-out
Early warning signs include reductions in average check, average spend per guest, and add-on attachment rates. Monitor...
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Dine-in restaurant guests share recent pain points
Restaurant brands are eager to keep diners coming back but may be surprised to find that it’s not always price that...
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QSR guests share what’s not working for them when eating out of home
Restaurant consumers are noticing price increases, but it’s the experience that’s bothering them the most. Longer...
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RMS Restaurant Perspective: Korea
COVID-19 restrictions and guidelines are starting to ease up across the US, but what does it look like in other areas...
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Consumer Appetite for Plant-Based Foods
Remember in 2019 when the big news was that big burger chains (even chicken QSRs) were adding plant-based items from...
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How restaurant brands can tackle pricing in a high inflationary environment
Philipp Laqué, Managing Director UK, International FranchisingRichard Delvallée, Senior Vice President, Consulting...
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5 Restaurant Trends You Need to Know for 2022
A new year brings a new RMS report and trend predictions for 2022. Nearly two years into pandemic life, one might...
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5 foolproof ways for restaurants to avoid serving up sticker shock when taking price
At RMS, we help thousands of restaurants mine mountains of sales data to uncover actionable insights. Throughout the...
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How transparency, benchmarking and greater financial insights across your franchised brand can drive profitability
Profitable Restaurants: Sit down with RMS Director of Product Management Paul Compton Whether you’re a restaurant...
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How inflation expectations are driving inflation higher: The restaurant owner pricing loop unfolds
Jeremy Bess, Senior Director, Consulting Services at RMS As anyone who runs a restaurant can attest, the restaurant...
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New survey: Restaurant consumers spend more to eat out but cut back on delivery
Restaurant consumer survey reveals price tolerance and increased reliance on technology Another quarter has come and...
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Vaccine requirements for dining out get mixed responses across the US
If you hoped the restaurant industry had reached peak “good news, bad news” (sales are up, supply is down; dining...
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US-Based QSR Operators See Opportunity in UK
With an international team delivering insights to brands in over 40 countries around the world, we have our finger on...
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Research finds blind spots, opportunities for online restaurant menu design
Since COVID-19, the restaurant industry has relied heavily on online sales for takeout and curbside pickup. Consumers...
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Ghost Kitchens Stick Around
As vaccines roll out, ghost kitchens — the brick-and-mortar spaces that sprang up as revenue lifelines during the...
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First-ever buyer’s journey identified for restaurant online menus
If the drive-thru was the restaurant industry’s workhorse during the pandemic’s early days, online menus are...
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Restaurant guests can eat inside, but they still want to dine off-premise
Operators, franchisors and franchisees may want to sit down. There is good news to go around. Eating out is coming...
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What Consumers Expect From Restaurants Now
More than 800 US consumers recently shared their views with RMS about restaurants in the current COVID-19 times. The...
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RMS Speaks About Europe’s Restaurant Industry
RMS UK Managing Director Philipp Laqué recently shared insights on the UK’s restaurant recovery at the European...
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