Krispy Kreme, Dunkin’, and Starbucks are using fall LTOs to give cautious consumers a reason to visit.
Remodels, marketing, and Whopper upgrades helped lift Burger King's Q2 sales while discount-heavy rivals lagged.
Restaurants are finding that promotions matter less as consumers grow more price-sensitive and selective.
Consumers' appetite for convenience is creating new opportunities in grocery, retail, and advertising.
A new president will oversee efforts to revive traffic as value deals lose their potency.
Strong incentives, enhanced rewards, and greater convenience encourage consumers to identify themselves.
Improving sentiment and a focus on value suggest the cyclospora outbreak's impact on traffic may prove short-lived.
More frequent visits and larger tickets show consumers are still willing to splurge on affordable indulgences.
Cyclospora cases tied to fresh produce are mounting amid low confidence in the FDA and food safety, raising the value of transparent updates.
A digital offer links crisis management with customer retention.
With no confirmed source for the cyclospora outbreak, clear communication may be key to winning diners back.
Comps barely grew, but delivery strength and value deals helped it outperform the pizza category and broader QSR market.
As delivery markets mature, acquiring Delivery Hero strengthens Uber's global platform and its appeal to multinational advertisers.
Chipotle turns fan attention into first-party data.
Mexico marks a high-profile expansion, though Canada and Europe may offer a smoother path than competing with authentic local cuisine.
Ingredient removals and limited public details could shape consumer perceptions before investigators reach conclusions.
Diners are favoring fast-casual and full-service restaurants that deliver better quality, convenience, or experience.
Rather than relying on discounts alone, the limited Pasta Pass creates attention that extends well beyond its sales.
Event enthusiasm lifts spending despite inflation and budget pressures.
GLP-1 users buy more produce and less fast food, forcing grocers and QSRs to adapt.