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Restaurant industry update: UK edition 2021

Restaurant industry update: UK edition 2021

We don’t yet know the long-term impacts of the COVID pandemic on the global restaurant landscape. And, in the UK, the bruised and battered industry is being hit by a second, potentially much bigger wave: Brexit. We checked in with our London-based Managing Director...
Restaurant industry update: UK edition 2021

Restaurant consumer trends in dining 2021

2021 Forecast: Cloudy with a strong chance of in-home dining Product developers and differential calculus buffs have a term: forcing function. The term refers to a function in an equation or system that forces conscious attention upon something. In calculus, it...
What Consumers and Investors Think About 2021: A Power Panel

What Consumers and Investors Think About 2021: A Power Panel

Back in April, a month into COVID restrictions, collectively we imagined that things would return to normal in a few short weeks. Like an overstretched rubber band, we thought we’d snap back. We weren’t quite right. What has stretched? Our creativity, our tech...
Restaurant Update from Asia

Restaurant Update from Asia

In April, RMS reported on the state of restaurants in Asia. Now, seven months later, it’s time for an update. For the sake of this article, we’ll focus on Korea. Unlike the U.S. and Europe, Korea has not had any mandatory shutdowns of restaurants during the pandemic —...
Predictive Analytics and The New Reality

Predictive Analytics and The New Reality

At the recent MURTEC Restaurant Next event, RMS Chief Strategy Officer Joel Davis shared his views on using data to enhance customer service, loyalty and revenue.  Davis, who leads RMS’ analytics and data strategy discipline, shared insights on WHY and HOW data...
2021 Planning: Financial Data will Repair the Cracks

2021 Planning: Financial Data will Repair the Cracks

In a recent TED Radio Hour episode on resilience, Esther Perel stated, “a pandemic, a disaster, highlights the cracks. It will also reveal light shining through.” While she was speaking to interpersonal relationships, her analogy also applies to our business, which is...
Should your restaurant be considering a subscription program?

Should your restaurant be considering a subscription program?

More than six months into the COVID-19 pandemic, the restaurant industry has been put to the test — and achieved previously unimaginable evolution at a previously unthinkable pace. Operators have coped with a complete revamping of day parts such as breakfast and...
Restaurant Pricing in the Time of Corona

Restaurant Pricing in the Time of Corona

“Should I take price?” has been the primary question from our restaurant clients of late. Our answer, surprisingly, remains the same now as it was pre-COVID: “That depends.” We remain in the midst of the greatest challenge the restaurant industry has ever faced. Yet...
Restaurant Pricing in the Time of Corona

News from Europe: What does the restaurant industry look like now?

In June, RMS Managing Directors Philipp Laqué, based in London, and Nicolas Bordeaux, of Paris, shared the state of the restaurant industry in Europe and the UK. We checked back in with our European outposts this month, with additional insights from Rosa Blanco-Vegas,...
Restaurant Update from Asia

Dispatch From Asia: What Does Restaurant Dining Look Like Now?

In April, RMS Managing Director Winny Daud shared her insights on Singapore’s response to the pandemic, based on her experience as a restaurant analyst, client partner and Singaporean. We spoke to her again this month to see what’s changed in the restaurant industry...
Restaurant Pricing in the Time of Corona

European chains face a mixed bag of recovery

When it comes to COVID-19 recovery, countries across Europe have one thing in common: doing their own thing. As a result, pan-European brands face different rules and regulations by country and, in some cases, even among in-country regions. What does this mean for the...
2021 Planning: Financial Data will Repair the Cracks

How to Make Sure Your Restaurant Brand Survives

From immediate response to resolution and recovery, maneuvering a crisis with any sort of certainty can be challenging. With COVID-19, “challenging” is an understatement. Brands had to think quickly to respond to the crisis, without any real historical precedent. As...
What Should Restaurants Measure Now?

What Should Restaurants Measure Now?

Historical and comparative data and information guide us, informing both near- and long-term actions. But in these times without historical precedent, we are left with the question: what should we measure now? Information enables conversations—and solutions. RMS CEO...
Update from the United Kingdom: Restaurants Receive Boost from Government

Winning families back for dinner

Insights from in-depth interviews with moms and dads in Germany, South Korea, UK and US As we begin on the road to recovery, RMS is finding ways to shed some light on the dramatically changed consumer attitudes and behavior. In April, we conducted a global consumer...
How fast casual PDQ continued to serve quality to customers

How fast casual PDQ continued to serve quality to customers

Before March 2020, new menus could take a year to launch, with every item in every medium checked and rechecked. But the pandemic changed everything. Fast casual chicken concept PDQ launched a new menu just days after the WHO announced the pandemic, deleting certain...
Restaurant CEOs on Leading Their Brands Now and Beyond Coronavirus

Restaurant CEOs on Leading Their Brands Now and Beyond Coronavirus

On April 29, Revenue Management Solutions and EZ CERT supported Franchise Times’ lively webinar discussion with Peter Cancro, Founder and CEO of Jersey Mike’s Subs, Joe Koss, President and CEO of Culver’s Restaurant, and Chris Newcomb, Co-Founder and CEO of Newk’s...
Sense360 Briefing with Dora Furman

Sense360 Briefing with Dora Furman

Recently our own vice president, Dora Furman, fielded questions from the Sense360 audience about the state of the restaurant industry. Watch the...
Restaurant Pricing in the Time of Corona

Pricing Post Crisis: What Should Operators Consider?

RMS’ Chief Strategy Officer Joel Davis leads our analytics and data strategy discipline and serves as a strategic consultant for many of our customers. He’s been asked a lot of tough questions lately about how to move into recovery – and what to do about price. Below...
Field Report: How is Singapore Responding to COVID-19?

Field Report: How is Singapore Responding to COVID-19?

If there’s one thing that’s been consistent across the globe during the pandemic, it’s how differently each country is handling restaurant restrictions. It shouldn’t come as a surprise. After all, there’s no handbook — government, corporate or otherwise — to help...
Your Coronavirus Response Recovery Depends on Data

Your Coronavirus Response Recovery Depends on Data

We’re in a time of great opposites. On one hand, you’re required to engage in the quickest thinking of your career as we rapidly change course to meet the needs of the day. On the other hand, the COVID-19 crisis will begin to subside, and that time will require a very...
It’s a disaster. But will disaster insurance cover it?

It’s a disaster. But will disaster insurance cover it?

Circumstances well outside operators’ control are forcing closures, loss of revenue and, in some cases, permanent shut downs. We can all agree that this is a “disaster,” but most business insurance policies only cover catastrophes of the physical kind, and will...
Industry Notes: How restaurants can survive

Industry Notes: How restaurants can survive

These days are truly like none other. When Waffle House, notorious for its record of staying open during natural disasters, closes nearly one-fifth of its restaurants, you know it’s not good. But that’s precisely what’s happened amid the coronavirus pandemic. So what...
A time for ingenuity and relationships

A time for ingenuity and relationships

Plato was right when he wrote, “Necessity is the mother of invention,” particularly now. Robin Blanchette, CEO of Norton Creative, agrees. “What worked yesterday may not work tomorrow,” she says. “The key is not giving up.” Norton Creative is a boutique creative...
A time for ingenuity and relationships

Building carry-out and delivery sales

It is understandable that there is a sense of panic in the restaurant industry. However, you can do things now to mitigate the effect on your restaurant(s). Our partner, Norton Creative, a restaurant marketing and design agency, has shared a number of initiatives that...
Industry Notes: How restaurants can survive

How to manage operations in this delivery-only time

For most restaurants, there have always been three ways to serve guests and make money: dine-in, takeout and delivery. Now that government authorities, in an effort to help flatten the coronavirus curve, have required all dining rooms to close, you’re left with only...

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