Latest blog articles

4 Things Every QSR Should Know to Increase Profitability– Part 2
In a recent post, we shared two essential things quick-service restaurants (QSRs) should know in 2023 to increase their profitability. If you missed it, take a moment to catch up on why and how...
4 Things Every QSR Should Know to Increase Profitability– Part 1
Today’s restaurant consumers have changed. Not only do they perceive that restaurant prices are at their highest since Q1 2021, but they’re more price sensitive than ever and have even changed...
We asked, they answered. What QSRs should know about value in 2023
As the economy shows signs, however slight, of easing its grip, saving money remains on consumers’ minds. Considering the economic climate, we asked our analysts around the globe for their thoughts...
5 Ways Generations Use Coupons at Quick-Service Restaurants
Boomers, Gen X, millennials and Gen Z; families with children and those without. How does each of these generations find deals for dining out — or do they look for discounts at all? RMS surveyed...
QSRs Should Expect a Mixed Bag of Consumer Behavior for the Holidays
Consumer perceptions of dining out and grocery prices reflect reality: They are not that different. Daily meals get made at home, but special occasions call for dining out. Intent to dine out more or...
How Much Price Is Too Much Price for QSR Customers?
The most recent third-quarter figures from the US Commerce Department indicate a 2.6% increase in the GDP. Compare that growth to the first half of the year, when the economy was headed the other way...
Trading Down, Trading Out and Dining In: Restaurant Customer Behavior in Germany, France and the UK
Takeaways: The French value speed at QSRs and appear less frugal than guests in the UK and Germany. Guests in Germany and the UK might be memorizing menu prices. ‘Everyday’ meals are being made...
What’s on the Menu for Millennials? Your QSR Brand — If You Know Their Behaviors and Intent
Millennials may be over the once-ubiquitous “millennial pink” hue, but they haven’t lost their appetite for eating out — quite the contrary. Even with inflation rates the highest this...
How to Make Better Use of Your Franchise Financial Data
Many Franchisors are dealing with the tedious, difficult challenge of reconciling their franchisees’ financial statements. Financial planning and analysis can help but needs accurate data to work....
Restaurant Consumer Insights: Generational Trends and Guest Perceptions on Tipping, QR Codes and Reduced Menus
Consumers continue to change their dining behaviors, and some of those changes might be for good. In two recent US consumer surveys, RMS examined how millennials, boomers, singles and families are...
Restaurant Trade-Down Across the World
Key takeaways: Inflation rates are changing consumer behavior across the globe, with guests exhibiting QSR trade-down. Not all diners are spending less on FAFH; some are spending more. Data-driven...
Is Modifying Hours of Operation Right for Your Restaurant?
Analyzing hours of operation is an opportunity for profit Modifying hours on a store-by-store basis might be wise but requires quantitative, evidence-based data Brands can help their franchisees by...
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 disposable income on FAH. Macroeconomics plays a large part in France’s unique...
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 80% of their time collecting data and 20% analyzing it. The industry needs to flip...
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 value that compels guests, it’s quality. In a world gone hybrid, it might seem...
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 and big data, but make it useful. RMS has been tracking the latest trends in the...
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 equation per brand, it’s the value equation of off-premise, the value equation...
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 will build average check Focus on the customer: Test menu changes before...
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 Consider product availability, and analyze your menu for what’s working and...
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 restaurant industry. Complicated assessments of sales, profit and performance...

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