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Part one: QSRs Look Beyond Increased Prices to Address Inflation

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 pricingConsider product availability, and analyze your menu for what’s working and what isn’tInstead of resizing, reconfigure and consider what works from...
Industry Experts Weigh In on Redefining the Restaurant Value Equation

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 demand by item and cumulative traffic patterns as they can also indicate trade-down or trade-out. As inflation holds steady and prices go up, how can...
Dine-in restaurant guests share recent pain points

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 sends customers away. Diners have little patience for longer wait times, but upfront communication can help alleviate their...
5 Restaurant Trends You Need to Know for 2022

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 wonder, “Have we reached the end of the ‘new normal?” because as the latest findings indicate, the more things stay weird, the less they seem to change...
Ghost Kitchens Stick Around

Ghost Kitchens Stick Around

As vaccines roll out, ghost kitchens — the brick-and-mortar spaces that sprang up as revenue lifelines during the closed dining-room days of the pandemic — are not silently ceding their turf. Quite the opposite. According to real estate firm CBRE, pre-pandemic, ghost...
First-ever buyer’s journey identified for restaurant online menus

First-ever buyer’s journey identified for restaurant online menus

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...
Restaurant consumer update: Are we happy yet?

Restaurant consumer update: Are we happy yet?

In May 2020, RMS fielded a survey to assess consumer dining behaviors and perspectives during COVID-19. At the time, no one could have predicted we’d be at this for more than a year. But RMS adjusted, as we all did, and transformed a one-time COVID check-in to a...
Industry Experts Weigh In on Redefining the Restaurant Value Equation

9 Ways Restaurant Operators Can Adjust to What Will Be

There’s no denying COVID-19 has brought many firsts and rapid change. For most, it’s the first crisis that has shifted the lives of everyone on the planet, all at the same time. The disruptions in our collective social environments and lifestyles have been...
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...
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...
Building carry-out and delivery sales

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...

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