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Latest blog articles

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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What’s ahead for food costs?
As we look ahead to what inflation and food costs hold for the balance of 2021, restaurant operators find themselves in...
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To take price or not? How restaurants can deal with inflation
As minimum wage hikes and soaring food costs take a toll on restaurants, brands are raising prices to offset costs, and...
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What’s the deal with restaurant discounts?
Early in 2020, restaurants had to hit the brakes hard. The industry is revving back up now, but the landscape has...
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Insights into financial health help restaurants now
The pandemic created levels of volatility never before seen in the restaurant industry, and the pressures keep on...
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Restaurant and fitness brands use data and creativity to shape a new customer experience
The year 2020 was many things. For the restaurant industry, it was hands-down the year of the pivot. Out of necessity,...
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Unit level financial data eases mounting pressures for franchised brands
As people become vaccinated and restrictions are eased, consumers are eager to return to dining out. While the...
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Your top restaurant pricing questions answered
At RMS, we field a lot of questions from our clients. In the past 12-15 months, our clients have had new concerns,...
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Restaurant consumer update: Are we happy yet?
In May 2020, RMS fielded a survey to assess consumer dining behaviors and perspectives during COVID-19. At the time, no...
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9 Ways Restaurant Operators Can Adjust to What Will Be
There’s no denying COVID-19 has brought many firsts and rapid change. For most, it’s the first crisis that has...
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The Impact of COVID-19 on Restaurant Consumers
2020 has been called the “year of irrevocable inflection” for the restaurant industry. We agree and have expanded...
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RMS research explores how casual restaurants can use their menu to capture the new digital consumer
More than half of all quick-service and limited-service restaurant sales will be digital by 2025, according to market...
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The impact of plant-based foods on restaurant recovery
While the chicken wars flocked to new heights this year, another burger alternative is quietly growing its share:...
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