41% of US restaurant operators are planning to use AI for sales forecasting and scheduling, while 33% are using the tech for personalized marketing, according to December 2023 data from Restaurant365.
“The restaurant industry is still reeling from the impact of the pandemic,” our content director Becky Schilling said on an episode of “Behind the Numbers: Reimagining Retail” podcast. On top of that, inflation and economic uncertainty has made for a tough four years. In face of these persisting challenges, restaurants are turning to AI and unified commerce solutions to improve the customer experience, build loyalty, and supercharge personalization.
Promotions were tied to 28% of Applebee’s transactions in Q1: That’s up from 19% in the previous quarter as casual dining customers spend cautiously.
On today's podcast episode, in our "Retail Me This, Retail Me That" segment, we discuss why the restaurant industry is facing another year of uncertainty and how restaurants are boosting loyalty. Then, for "Pop-Up Rankings," we rank the top restaurant loyalty programs. Join our analyst Sara Lebow as she hosts analyst Blake Droesch and senior director of media content Becky Schilling.
The beer industry sees brighter days ahead: After several quarters of declines, Heineken, Carlsberg, and even Anheuser-Busch InBev expect to return to growth.
Uber posts earnings miss due to weaker demand in some markets: But its delivery business was a bright spot as order frequency reached an all-time high.
Instacart and Uber team up to keep DoorDash at bay: Instacart hopes the deal will protect its grocery business and widen consumer appeal, while Uber looks for new customers.
Howard Schultz says Starbucks’ ‘fix needs to begin at home’: Following a tough quarter, the company’s former boss took to LinkedIn to detail how it should revamp its US operations.
Inflation is on the rise and the competition for consumer dollars is heating up between restaurants and retailers. Here are five insights into how consumers are purchasing their food as prices continue to rise.
QSR customers focused on value in Q1: The common thread in the earnings of Starbucks, McDonald’s, Yum Brands, and Restaurant Brands International is that consumers are feeling jittery.
DoorDash delivered strong top-line results in Q1: The total order volume rose 21% during the quarter and the company gained share in “virtually all lines of business.”
McDonald’s faces stiff headwinds: Boycotts related to the war in the Middle East ate into its international business in Q1, while lower-income consumers in the US pull back.
Most restaurants are unconvinced by virtual brands: But while Chipotle backs away, IHOP sees an opportunity to expand beyond the breakfast business.
Operating costs are on the rise, prices are going up, and consumers are pulling back.
Chipotle’s sales soar in Q1: But the company’s intense emphasis on speed comes at the cost of a high burnout rate among employees.
Starbucks resumes talks with union as public opinion forces concessions: But a Supreme Court ruling could shift power in the company’s favor by making it harder to challenge unfair labor practices.
OpenTable aims to ensure the credibility of its review program: The restaurant reservation platform will begin showing members’ profile pictures and first names in reviews.
Rising QSR prices may be driving customers away: The average price was up 4.0% YoY in Q1, while traffic fell 3.5%.
Uber Eats looks to short-form videos to differentiate its platform: The format could help restaurants attract attention and highlight dishes, giving it a good chance of success.
McDonald’s learned a tough lesson about its global franchise model: The company bought all 225 of its franchised restaurants in Israel to give it firm control over its brand.