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2022 Insights: France Edition

2022 Insights: France Edition

In this global edition of consumer insights, RMS surveyed respondents in France to learn more about how the inflationary environment has affected restaurant consumer behavior. Do guests believe the restaurant industry is better now in comparison to last year? How do...
Q1 2022: How Dining Habits Have Changed by Generation

Q1 2022: How Dining Habits Have Changed by Generation

How do dining habits differ across Gen Zers, Millennials, Gen Xers and Baby Boomers? We asked over 800 US diners to find out. While some generations have stuck to habits developed throughout the pandemic, others are starting to change due to the current inflationary...
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...
RMS Restaurant Perspective: Korea

RMS Restaurant Perspective: Korea

COVID-19 restrictions and guidelines are starting to ease up across the US, but what does it look like in other areas of the world? How are restaurants dealing with changes in consumer behavior and tackling inflation? Revenue Management Solutions Consultant, Cathy Ko,...
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...
2022 Q1: Overcoming Customer Pain Points

2022 Q1: Overcoming Customer Pain Points

The pandemic created levels of volatility never before seen in the restaurant industry. To help operators better understand the current climate, RMS asked more than 800 US respondents to share the satisfaction level of their recent restaurant experiences, and if there...
Fall 2021: Vaccinations, Return to Office & More

Fall 2021: Vaccinations, Return to Office & More

We surveyed over 900 US consumers to understand their sentiments towards proof of vaccination and requirements for testing when dining out, and how their dining behaviors changed over the summer as more respondents returned to the office.
What Consumers Expect From Restaurants Now

What Consumers Expect From Restaurants Now

More than 800 US consumers recently shared their views with RMS about restaurants in the current COVID-19 times. The respondents represented all generations, from boomers to Gen Z. When asked about their restaurant usage, more than half (56%) responded they order from...
RMS Restaurant Perspective: Korea

RMS Speaks About Europe’s Restaurant Industry

RMS UK Managing Director Philipp Laqué recently shared insights on the UK’s restaurant recovery at the European Digital Foodservice Summit in a presentation titled: “Beyond Lockdown – How Europe’s Restaurant Industry is Dealing with the Restart...
2021 Q2: UK Edition

2021 Q2: UK Edition

In this special edition report, we surveyed over 400 UK respondents to understand current consumer behaviors in the market, price perceptions and what makes guests choose combo meals when visiting their favorite quick service restaurant.
What’s the deal with restaurant discounts?

What’s the deal with restaurant discounts?

Early in 2020, restaurants had to hit the brakes hard. The industry is revving back up now, but the landscape has changed. Drive-thru is on fire, dark kitchens came out of the shadows, mobile ordering is at an all time high and 90% of consumers say they prefer...
What’s the deal with restaurant discounts?

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...
2021 Q2: Consumer Well-being

2021 Q2: Consumer Well-being

In continuation with our 2021 Q2 consumer update, we asked over 1,100 US respondents a series of questions on their overall well-being to better understand how it affects different generations, dining habits and concerns.
Restaurants Return: A Slow Road to Recovery

Restaurants Return: A Slow Road to Recovery

Recommended for youNewsOpinion: How restaurants can prepare for rising wagesOctober 2015Insights, News6 Tips to Help Restaurants Combat Higher Labor CostsJune 2017COVID-19, InsightsIndustry Notes: How restaurants can surviveMarch 2020Insights, NewsRevenue Management...
RMS Restaurant Perspective: Korea

The Impact of COVID-19 on Restaurant Consumers

2020 has been called the “year of irrevocable inflection” for the restaurant industry. We agree and have expanded our data collection to support our clients and the industry as they manage rapid change. Most pointedly, we’ve checked the pulse of consumers with...
Study: QSR price trends do a bit of a flip-flop

Study: QSR price trends do a bit of a flip-flop

Recommended for youNewsGroundbreaking Research To Study Menu Design In The New Era Of Online OrderingOctober 2019Client Successes, NewsNoodles’ easier-to-read menus come with price increasesApril 2019NewsHow to handle menu price hikes as labor costs soarNovember...
What’s the deal with restaurant discounts?

What America’s spending its stimulus checks on

Recommended for youNewsRestaurants Get Sales Lift From Latest Stimulus ChecksJanuary 2021Client Successes, NewsFamous Dave’s Outsources Pricing to Sauce Up Its MarginsApril 2013NewsRevenue Management Solutions promotes its President of EMEA to Chief Marketing...
Restaurants Return: A Slow Road to Recovery

What’s ahead for plant-based meats and proteins?

Recommended for youInsightsMargins, meats and the final mile: 2020 restaurant industry predictionsJanuary 2020NewsPlant-based menu items impact restaurant choiceOctober 2020NewsDiners get increasingly on board with plant-based menu itemsOctober 2020NewsPlant-based...
The impact of plant-based foods on restaurant recovery

The impact of plant-based foods on restaurant recovery

While the chicken wars flocked to new heights this year, another burger alternative is quietly growing its share: plant-based proteins. Not confined to a drive-thru sandwich, the category encompasses a wide range of grocery and restaurant options, including nut and...
Über den Post-Corona-Gast

Who’s Really Winning the Chicken Sandwich Wars?

Recommended for youNewsChick-fil-A scoring big in Chicken Sandwich Wars...for nowFebruary 2021NewsDid Taco Bell really just join the ‘chicken sandwich war’? Here’s some perspectiveFebruary 2021NewsWinner Winner: Chicken for dinner — and lunch and breakfastJuly...
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...
Post-Covid-Trends aus Amerika

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...
How the stimulus package will impact your sales: a nuanced approach

Restaurant sales, traffic not so merry during holiday season

Recommended for youClient SuccessesTurning double-digit traffic decline into traffic increase and margin growthSeptember 2018NewsN.C. State students analyze how changes in a restaurant impact traffic and salesSeptember 2018NewsTo tech or not to techFebruary...
RMS Restaurant Perspective: Korea

Be Nimble, Be Quick: What Consumers Want in 2021

Recommended for youCOVID-19, Insights, Revenue StreamEpisode 3: Power Panel - 2021 consumer trends & investor questions restaurant brands don't want to missDecember 2020NewsWhat Does The Restaurant Industry Look Like In 2021 And Beyond?January 2021Impact...
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...
Restaurants Return: A Slow Road to Recovery

What Does The Restaurant Industry Look Like In 2021 And Beyond?

Recommended for youNewsDoes adding ‘healthy’ menu items make financial sense?March 2016CommunityLook out Millennials! RMS had its first Gen Z internJuly 2017COVID-19, Insights, Revenue StreamEpisode 3: Power Panel - 2021 consumer trends & investor questions restaurant...
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 —...
Family dining and the holidays, pandemic edition

Family dining and the holidays, pandemic edition

Back in May, we interviewed diners across the globe and asked them about family dining. We asked heads of two-parent families with two children ages 6-12 to answer the question plaguing the industry at the time, which remains relevant now: What will it take for...
Plant-based meat options: Why it’s a big deal to customers

Plant-based meat options: Why it’s a big deal to customers

Recommended for youNewsDunkin’ Closes Stores as Deal Talks ContinueNovember 2020NewsPlant-based menu items impact restaurant choiceOctober 2020NewsDiners get increasingly on board with plant-based menu itemsOctober 2020News3 Things To Know About Your Customers Before...
New survey: Restaurant consumers spend more to eat out but cut back on delivery

Diners get increasingly on board with plant-based menu items

Recommended for youNewsPlant-based menu items impact restaurant choiceOctober 2020NewsPlant-based meat options: Why it's a big deal to customersNovember 2020NewsDoes adding ‘healthy’ menu items make financial sense?March 2016NewsTampa-based Checkers testing delivery,...
The impact of plant-based foods on restaurant recovery

Plant-based menu items impact restaurant choice

Recommended for youNewsDiners get increasingly on board with plant-based menu itemsOctober 2020NewsPlant-based meat options: Why it's a big deal to customersNovember 2020NewsDoes adding ‘healthy’ menu items make financial sense?March 2016NewsTampa-based Checkers...
What’s the deal with restaurant discounts?

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,...
Restaurants Return: A Slow Road to Recovery

RMS Survey: How Much Has Our Relationship With Food Changed?

Recommended for youInfographicsSeries 5 - How did each generation’s relationship with food and dining habits change during COVID-19?May 2020InfographicsSeries 6 - How did each gender's relationship with food and their dining habits change during COVID-19?May...
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 Industry Update: UK Edition 2021

Bridging the Generation Gaps: How We Are All Dining Today

Recommended for youInfographicsSeries 5 - How did each generation’s relationship with food and dining habits change during COVID-19?May 2020Insights, NewsGeneration Z Is Entering the Workforce: Are We Ready?August 2017NewsUnleashing the Power of Today’s Knowledge...
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...
New survey: Restaurant consumers spend more to eat out but cut back on delivery

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...
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...
Practice What You Preach: Tech Trends to Integrate in 2020

Practice What You Preach: Tech Trends to Integrate in 2020

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,...
Restaurants Return: A Slow Road to Recovery

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...
Should you be taking price? How restaurants can deal with inflation

How to handle menu price hikes as labor costs soar

Recommended for youNews9 Painless Ways to Tackle Rising Labor CostsMay 2016Insights, News6 Tips to Help Restaurants Combat Higher Labor CostsJune 2017NewsRestaurant operators must plan for minimum wage hikes, other costsAugust 2014Client Successes, NewsNoodles’...
Restaurants Return: A Slow Road to Recovery

1, 15, 20, 65, 70, 25, 2 and another 1.

No, this isn’t the algorithm for our newest pricing study. And these aren’t the winning lottery numbers. Instead, these numbers represent an instructive snapshot of the restaurant industry, courtesy of the Florida Restaurant and Lodging Association’s Marketing and...
How the stimulus package will impact your sales: a nuanced approach

To tech or not to tech

Revenue Management Solutions Managing Director, Philipp Laqué, provides an overview of tech “revolutions” that brands should consider. It is a fact, consumers are more comfortable than ever before with the idea of technology playing a leading role in their...
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...
Engineering Seasonal Menus: Maximizing Margins for Thanksgiving

Why fast casuals should ditch plastic straws

Non-biodegradable plastic: It’s everywhere and it’s a big problem. From plastic straws to other dining disposables, the restaurant industry is abuzz these days with what to do with these less-than-environmentally friendly necessities. That holds doubly...
Engineering Seasonal Menus: Maximizing Margins for Thanksgiving

3 Tips to Win the Latest Restaurant Trend

It seems like there’s a new food trend popping up every week. The challenge is this: true concept innovators not only have to take an inspired idea and turn it into an irresistible offering, they must introduce it the right way and at the right time. With new ideas...
Engineering Seasonal Menus: Maximizing Margins for Thanksgiving

6 Key Ways Self-Serve Kiosks Can Boost Your Sales

Enhancing the customer experience through customization and convenience is more important than ever. While kiosk systems have existed since the early 1990s, their presence in the restaurant industry has increased in recent years as large brands such as Panera,...
Engineering Seasonal Menus: Maximizing Margins for Thanksgiving

5 Ways to Ensure a Profitable Restaurant Remodel

Sprucing up your space can result in a same-store sales boost So, you’ve decided to remodel a restaurant location. Beyond questions about design, budget and contractors, you are undoubtedly thinking about some customer-related questions: Will your longtime...
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...
Engineering Seasonal Menus: Maximizing Margins for Thanksgiving

Does adding ‘healthy’ menu items make financial sense?

Before changing your offerings, understand what your customers want We’ve seen a lot of news in recent months from restaurant chains announcing plans to incorporate “healthier” ingredients such as cage-free eggs or hormone-free chicken, or to emphasize healthful menu...

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