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 dining out and also looked at the overall restaurant experience,...
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 as if all available creativity has been spoken for, used in its entirety...
If the drive-thru was the restaurant industry’s workhorse during the pandemic’s early days, online menus are emerging as the dark horse of untapped revenue opportunities of the current never-normal. In a first-of-its-kind research study, Revenue Management Solutions...
More than half of all quick-service and limited-service restaurant sales will be digital by 2025, according to market research firm Incisiv. Is your menu ready? As digital sales rose like a rocket ship this past year, the use of printed menus shot down in the opposite...
In the most recent episode of Revenue Stream, Revenue Management Solutions VP of Consulting Services Chris Norton and Director of Behavioral Research Dr. Christina Norton talk about drive-thrus and restaurant loyalty trends. What can restaurants do to stay relevant...
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...
“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...
Q&A with RMS menu engineering expert on top 7 reasons to reduce your menu The analogy may be obvious, but as with any successful recipe, a sustainable and profitable restaurant also comes down to using the correct mix of ingredients. Now that most everything we...
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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...
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...
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...
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...
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...
2020 starts a new decade. Some say a new beginning. And, according to Hudson Riehle from the National Restaurant Association, 2020 could bring forth a “new business model” for restaurants. We are excited about 2020 not because new things will start, but because,...
In Part 1 of our look at the psychology of restaurant menus, we examined how consumers react to design and what operators can do to ensure maximum impact for their offer. In this second part of the series, we’re looking at menu engineering. Revenue Management...
Holistic revenue management has been a big topic and will remain so into 2020. Growing traffic is a challenge and brands are working hard to ensure their menus and service proposition are as profitable as possible. Alongside sustainable food and provenance, the focus...
What role does our brain play in the way we read menus? In the first in a series on menu design and engineering, we take a look at current industry practices on how operators use menu design to drive sales. The saying goes that we eat with our eyes and there’s...