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Viva la QSR in France. Why Dining Out Is Still In.
Among six countries RMS surveyed, French diners are an exception: They are spending the same amount or more of their...
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Unlike Labor and Supplies, Restaurants Are Not Short on Data. Let’s Learn How to Use It.
Corporations and individuals create an estimated 2.5 quintillion bytes of data daily. Restaurant finance teams spend...
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Innovation for Quick-Service Restaurants in a Post-Pandemic World
Customers continue to count on restaurants for innovation across all channels. RMS findings indicate that it’s not...
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Order Up! What’s Ahead for Restaurants for the Rest of 2022
Plant-based (not vegan) seafood has arrived. So have robots. Ghost kitchens are smart, but some guests are leery. Tech...
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Industry Experts Weigh In on Redefining the Restaurant Value Equation
About today’s value equation, The Elliot Group Chief Brand Officer Sarah Lockyer said: “It’s not just one value...
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Part Two: QSRs Look Beyond Increased Prices to Address Inflation
Key Takeaways: Transactional-level data analytics can help set ongoing price increases that customers can stomach and...
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Part one: QSRs Look Beyond Increased Prices to Address Inflation
Key Takeaways: Quick-service restaurants (QSR) can address inflation with a combination of menu engineering and pricing...
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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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