New video: Under Pressure - Navigating the COVID-19 restaurant labor force Watch now
close
Drive-thru traffic isn’t stopping: tips for getting your share

Drive-thru traffic isn’t stopping: tips for getting your share

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...
Restaurant consumer trends in dining 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...
Why quickserves had an edge in the year of off-premises dining

Why quickserves had an edge in the year of off-premises dining

Recommended for youCommunityLook out Millennials! RMS had its first Gen Z internJuly 2017InsightsWhat to consider when designing your menu as we head into the new yearNovember 2019NewsRevenue Management Solutions' CMO Honored as One of Tampa Bay's 2019 Businesswomen...
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...
Winning families back for dinner

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...
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...
RMS research explores how casual restaurants can use their menu to capture the new digital consumer

Restaurants in ‘Survival Mode’ Trim Down Their Menu Offerings

Recommended for youInfographicsSeries 6 - How did each gender's relationship with food and their dining habits change during COVID-19?May 2020Client Successes, NewsFresh Brothers Pizza hires Revenue Management Solutions to consult on menu optimization and menu pricing...
The Psychology of restaurant menus: Part 2- Engineering

The Psychology of restaurant menus: Part 2- Engineering

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...
4 Proven Strategies to Raise Check Sizes

4 Proven Strategies to Raise Check Sizes

While restaurant traffic was down in 2018, many restaurants saw flat to positive sales growth due to increases in average check size. And while many brands raised their prices between 2–­4 percent in 2018, others were able to achieve higher check growth through...
Engineering Seasonal Menus: Maximizing Margins for Thanksgiving

Engineering Seasonal Menus: Maximizing Margins for Thanksgiving

Seasonal menu changes are always a popular move, and give diners the chance to try something new or rediscover a forgotten favorite. Holidays also offer an opportunity to showcase innovative ideas and seasonal ingredients. For seasonal menu changes, it is important to...
Biometric research on menu design challenges three decades of thinking

Boosting sales by taking it up a notch on customer segmentation

Our Client’s Challenge A Mexican QSR chain with 900 corporate restaurants and over 4,000 franchise locations faced an uphill battle. The previous year the brand had launched a highly successful promotional campaign. Now it had to top that significant sales lift....
Engineering Seasonal Menus: Maximizing Margins for Thanksgiving

9 Ways to Maximize Menu Profitability

Mitigate cost pressures and avoid giving guests sticker shock with these tips Too often, restaurant menus have catchy descriptions, gorgeous photos and an attractive layout, but are missing a key ingredient: They aren’t driving profitability. Certainly, you should...
Engineering Seasonal Menus: Maximizing Margins for Thanksgiving

How to Address Same-Store Sales Declines

Since March, our inboxes have been flooded with news of same-store declines, restaurant closures, and discussions of a recession. However, this news begs the question, are customers spending less? Or are they just spending elsewhere and our data simply doesn’t capture...

Ready to grow your profitability?

Let our experts show you how we can build tailored pricing strategies that will boost your brand's profits. Our clients include over 100,000 locations in 40 countries.