The news: Cava invested $10 million in Hyphen, the robotics startup behind Chipotle’s automated kitchen line prototype, which Chipotle has backed. Our take: QSRs’ automation bets signal a broader shift toward augmented labor rather than outright replacement. For Cava, the upside lies in freeing employees for higher-value tasks like hospitality while improving speed and accuracy for digital-first customers. But if automation expands from back-of-house prep into other areas such as beverage dispensing and loyalty-driven upselling, chains will need to walk a fine line. Too much efficiency at the expense of the human touch risks alienating customers who still value personal connection. In the long term, the winners will be those that strike the right balance between efficiency and experience.
Brinker International and Cava Group posted diverging quarterly results, showing the split fortunes in the restaurant industry as consumers eat at home more often and become pickier about where they spend. In the current environment of economic pressure and home-shifted dining, restaurants can stand out from the crowd by making their value clear to cost-conscious consumers. Here’s how underperforming dining chains can improve: Offer value, not just lower prices. Deals like Chili’s “3 for Me” are easy to understand and come across as a genuine bargain. Try limited-time promotions for new items, or lean on nostalgia by resurrecting discontinued items. Invest in operational excellence. Well-trained staff and hospitality can encourage deal seekers to return.
Quick-service restaurants (QSRs) are no longer seen primarily as budget-friendly dining. Just 14% of consumers view them as a good value, while nearly a quarter (23%) now consider them a treat or reward, per consumer insights platform Zappi. That’s a notable shift for a category long associated with affordability. That helps explain why nearly a third (31%) of US adults have cut back spending on fast food. As inflation erodes fast food’s traditional value proposition, QSRs must sharpen their brand strategy or risk alienating diners. Brands that lean into indulgence and novelty can help position meals as a “treat,” while doubling down on affordability with compelling promotions and budget-friendly meal deals can reengage price-sensitive consumers.
The challenge: Sweetgreen is feeling the squeeze. Macroeconomic headwinds—especially in major urban markets—are prompting more cost-conscious consumers to think twice before splurging on a salad. After a second straight quarter of weak performance, the chain slashed its same-store sales guidance from flat to down between 4% and 6% for the year. Our take: With value top of mind for many consumers, Sweetgreen needs to do more than tweak pricing or portion sizes; it must convince customers that its offering is worth the premium pricing. Without a clearer value narrative, it risks losing relevance in an increasingly budget-conscious dining landscape.
The news: McDonald’s delivered strong Q2 results that topped analysts’ expectations, signaling a rebound in its core US market. Our take: McDonald’s regained its footing in Q2 after posting its steepest same-store sales drop since the pandemic. While rivals like Yum Brands and Chipotle struggled with consumer pullback, McDonald’s played to its strengths by leaning into value, nostalgia, and limited-time promotions.
Demand for food delivery strengthened in Q2, DoorDash and Uber said, as more customers become used to ordering restaurant meals and groceries online. Order frequency on Uber’s delivery platform reached all-time highs during the quarter, CEO Dara Khosrowshahi said in prepared remarks, while volumes and profitability for the unit also hit record levels. Delivery bookings jumped 20% YoY, while revenues surged 25%. DoorDash also broke records, with total orders (up 20% YoY), marketplace GOV (up 23%), and revenues (up 25%) all surpassing previous quarterly highs. Food delivery is one area that is so far immune to uncertainty—a sign that consumers are increasingly wedded to services that offer convenience, and are willing to pay a premium (or at least a membership fee) to get food and other goods delivered quickly to their doors.
The news: Yum Brands Q2 earnings and revenues fell short of analysts’ expectations. Our take: Despite Yum Brands’ efforts to sharpen its value proposition, economic uncertainty still took a bite out of its performance. Consumers are thinking twice about where and when they eat out amid growing concerns over tariffs and a weakening labor market. That caution is hitting nearly every quick-service chain, from Chipotle to McDonald’s, and Yum Brands isn’t immune.
Coach plans to open more than 20 of its Coach Coffee Shops in retail and outlet stores this year, per Business of Fashion. There’s a reason so many luxury brands are turning to hospitality concepts: They are an excellent way to get shoppers through the door, and to keep them spending—even if it’s just on a cup of coffee or branded baseball cap.
Starbucks will rely on kiosks to shorten wait times at high-traffic locations like airports and hospitals, per a Bloomberg report. For all Starbucks’ talk about building the community coffeehouse, it recognizes that service, speed, and reliability are integral to keeping customers engaged with the brand. While there are other pillars the company needs to execute to complete its turnaround, being able to deliver efficient service when it’s needed most will bolster its reputation for reliability and encourage more frequent visits.
The trend: Protein is having a moment. Some 44% of US consumers—and 51% of Gen Z and millennials—are actively trying to boost their intake, turning protein into a must-have across categories. Our take: Protein-rich, better-for-you products are proving to be a rare bright spot amid a challenging consumer landscape. Shoppers—especially younger, health-conscious ones—are still willing to pay a premium when the nutritional value feels worth it. For CPG brands and foodservice chains, protein is a high-impact lever to drive growth and relevance. But sustaining that momentum requires more than a nutrition label. If the taste, format, or experience falls flat or feels like a gimmick, consumers won’t hesitate to walk away.
The situation: Despite logging a sixth consecutive quarter of negative comps in FY Q3, CEO Brian Niccol—who famously steered Chipotle out of its food‑safety crisis—said Starbucks’ turnaround is running ahead of schedule. Our take: While it’s encouraging to see Starbucks take some small steps in a positive direction, the road is still steep. Consumers remain price‑sensitive, agile rivals in the US and China are taking multiple paths to steal share (both value‑led and trend‑driven), and commodity costs are rising. To break out of its sales slump, Starbucks must execute on four fronts: Make service faster and better. The chain needs to speed up service without sacrificing the high-touch hospitality that Niccol is seeking. Find ways to differentiate. It’s easy to roll out new offerings, but it's hard to develop unique beverages that consumers will clamor for rather than recoil at (who can forget Starbucks’ Oleato line of olive oil-infused drinks?). Lean on technology. Refreshing Starbucks’ Rewards program and revamping its app are proven tools to drive occasional customers back into its stores. Stabilize China. Price cuts may lift traffic, but Starbucks needs to balance volume gains against margin erosion and fend off lower‑priced competitors such as Luckin. Nailing these pillars—speed, product innovation, tech‑powered engagement, and a calibrated China play—will determine whether early green shoots turn into sustained growth.
President Donald Trump said the US will set a global “baseline” tariff in the 15%–20% range, up from the 10% rate he outlined in April. Our take: Steep tariffs are the new normal. Consumers currently face an average effective tariff of 18.2%—17.3% after adjusting for spending shifts—the highest since the 1930s, per Yale Budget Lab.
The trend: While rising cost-consciousness is causing consumers to think twice before indulging in a burrito, they’re still saying yes to a splurge-worthy drink. Beverages have emerged as one of the hottest growth categories in US foodservice, offering quick-service restaurants (QSRs) a high-margin way to boost traffic and ticket sizes amid inflation fatigue. Sales at beverage- and snack-focused chains surged 9.6% in 2024—the largest annual growth of any restaurant category, according to Technomic data cited by The Wall Street Journal. For comparison, burger chains—despite generating more total sales—grew just 1.4% over the same period. Our take: The beverage boom is fueled by novelty, shifting habits, and the hunt for higher margins. Consumers are stressed. Amid economic uncertainty, nearly half (44%) of consumers turn to comfort or junk food to cope—and specialty drinks offer a relatively affordable way to indulge without breaking the bank. They crave novelty. Limited-time drinks with bold flavors, bright colors, and TikTok appeal are strong traffic drivers, especially among Gen Z, who are eager to try what’s new while it lasts. Younger consumers are drinking less alcohol. As Gen Z and millennials cut back on alcohol, drinks like iced coffees, chillers, and fruity refreshers are filling the social gap with fun, flavorful alternatives. Chains are chasing margins. Beverages typically carry higher profit margins than food and are often (but not always) operationally easier to tweak. Adding a new syrup or topping is simpler than introducing a new entrée, making drinks an efficient way to drive both sales and excitement.
Tesla is officially in the restaurant business following the much-hyped opening of the Tesla Diner in Los Angeles. The futuristic concept could be the template for additional openings in the US as well as abroad, CEO Elon Musk said—helping the company boost brand awareness, engagement, and sales. The diner’s launch—and the accompanying wave of press and social media posts—could help reset consumers’ perceptions of the Tesla brand at a particularly tumultuous time for the company. But it could also, given the company’s increasingly polarized reputation, become a focal point for protests, which might deter would-be customers from stopping in.
Chipotle lowered its FY sales forecast after same-store sales fell more than expected in Q2, marking the second-straight quarter of declining traffic as wary consumers think twice about dining out. Chipotle’s Q2 struggles clearly show that consumers are becoming much pickier about where they choose to spend their money. The vast array of meal deals available in the QSR marketplace means Chipotle can no longer compete on value alone—making menu innovation and limited-time offerings even more necessary to drive traffic.
The strategy: Despite ongoing economic headwinds, Domino’s delivered solid Q2 growth across all income levels by doubling down on value and innovation—key pillars of its Hungry for More growth strategy. CEO Russell Weiner noted during the company’s earnings call that Domino’s has consistently gained about 1 percentage point of market share annually over the past decade—and sees ample opportunity to build on that momentum and further outpace rivals. Our take: Domino’s is proving that even in a challenging, price-sensitive environment, smart innovation and a sharp value proposition can drive growth across income cohorts. By blending crave-worthy new items like stuffed crust pizza with a more personalized loyalty experience and increased delivery flexibility, the brand is positioning itself to win market share from slower-moving rivals.
The situation: QSRs are in a tough spot. The restaurant industry had monthly traffic growth in just one of the 12 months through May, according to Black Box Intelligence data cited by CNBC. Our take: QSRs can’t afford to stand still. In a tough operating environment, brands that act decisively and innovate boldly are best positioned to outpace the macroeconomic headwinds. Even if every move doesn’t deliver an immediate payoff, momentum matters—and sitting on the sidelines is the riskiest strategy of all.
The strategy: Starbucks is testing better-for-you products in a bid to win over more health-conscious consumers, per Bloomberg. Our take: Starbucks is making some necessary changes—but there’s still plenty of work to do. Consumers want brands that meet them where they are, and that means prioritizing ingredient transparency and wellness without sacrificing flavor or convenience. For Starbucks, that could mean cutting back on sugar in key drinks, expanding nutritional add-ins, and offering more customizable options. If executed well, this strategy could help Starbucks reassert its leadership in the premium coffee space.
The insight: Food delivery has become an ingrained habit, with more consumers turning to the service multiple times per day. Our take: With more restaurant spending being funneled through platforms like DoorDash and Uber Eats, operators are having to rethink their acquisition strategy. Companies previously reluctant to sign on to their marketplaces—like Olive Garden and Domino’s—are changing their tune as it becomes clear that consumers’ affinity for delivery is not a pandemic blip. At the same time, DoorDash and its competitors are aiming higher. For them, food delivery is merely the first stepping stone toward becoming a one-stop shop for all of consumers’ needs, from restaurant meals to groceries to pet and home improvement supplies. That’s an ambitious goal, and one that is not yet reflected in shoppers’ behavior—but that could change as people become more accustomed to spending time on delivery apps.
The news:The Krispy Kreme–McDonald’s marriage is ending. The announcement comes less than two months after the companies said they were pausing a nationwide rollout—despite doughnuts being available in 2,400 McDonald’s locations—to reassess the profitability of the expansion. Our take: The breakup with McDonald’s comes at a tough time for Krispy Kreme—and for many other quick-service chains. The company has pulled its 2025 forecast, paused its dividend, and is now refocusing on what matters most: boosting cash flow, improving efficiency, and growing in a way that actually makes money in the US. The McDonald’s partnership gave Krispy Kreme more visibility, but not enough profit. With costs rising and margins getting tighter, the company is shifting its focus from rapid expansion to ensuring its business is built to last.