The Impact of COVID-19 on Restaurant Consumers

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...
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...
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...
The Impact of COVID-19 on Restaurant Consumers

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

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

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...
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...

Related resources