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At McDonald's, Are Customers Still Lovin’ It?
McDonald’s is struggling to stay competitive in a changing U.S. market.
The Value-Driven Equation of Fast Casual
Consumers are demanding better-quality foods, but are they willing to pay the extra cost?
Why Restaurants are Still Saying No to GMO
Amid consumer skepticism, limited-service restaurants can attract higher-income diners with non-GMO options.
Can Lab-Grown Meat Feed the World?
Test-tube grown meats and imitation animal proteins present an eco-friendly alternative that could find traction in the restaurant community.
Chatbots Are Changing How Customers Order
Major players like Taco Bell are investing in chatbots to better engage customers.
Have It Your (Allergen-Free) Way
Brands going the extra mile on food allergies stand to gain lifelong customers.
The Art of the Impulse Buy
Whether through pre-packaged foods, CPGs, or add-ons, tactful upsells can boost check totals.
Why Sugar is Not So Sweet to Operators
As more consumers actively cut back on sugar, operators look to balance choice, taste, and health.
Healthier at Home
Wholesome meal-kit delivery is taking the market by storm. Now fast casuals are getting in on the action.
Shaking the Salt
Amid new legislation in New York City, many brands are tinkering with recipes to cut back sodium—even though customers don’t particularly care.
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Taco Bell Targets More International Growth
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