Nevin Barich is the Food & Beverage analyst for Industry Intelligence, a Los Angeles-based market intelligence firm. It's the perfect job for him: He loves junk food, he often works besides a glass of Diet Dr. Pepper, and anytime one of the health nuts in his office gives him grief for eating a Big Mac, he gets to smile and say: "Hey, this is my job." Email him at [email protected] or follow him on Twitter.

Photo by Kevin Clark / The Herald

I recently visited my local McDonald’s, but as I parked my car, a McDonald’s worker rushed over. “Sir, sir, I’m sorry,” he said, “but you can’t park here.”

“Why can’t I park here?” I asked.

“Because this is for Uber delivery pickup only.”

That’s when I saw it: a row of spaces specifically for Uber Eats drivers.

In the last five years, according to the NPD Group, revenue from restaurant deliveries has increased 20%, and the overall number of deliveries has risen 10%. Due to the rise, restaurants have had to change operations, including redesigning interiors and modifying menus. (more…)

Posted by on May 29th, 2018

I never met a special restaurant food offer I didn’t like. Whether it’s two Whopper sandwiches for $6 at Burger King, 2-for-1 night at Sizzler, or a free medium drink with purchase of an Epic Burrito at Del Taco, if a restaurant offers me a chance to get more for less — even if it’s a place I’ve never been to before — save me a seat because I’ll be there.

According to a new report from Valassis Research entitled “Tempting the Dynamic Restaurant Customer,” I’m not alone. Deals are driving a growing trend both in fast food and the restaurant industry in general. (more…)

Posted by on May 7th, 2018

Last weekend, I got a bit hungry in the middle of the day while running errands and decided to go to my local Carl’s Jr. drive-thru for a quick snack. While scanning the menu, I noticed a special offer: Double Charbroiled Sliders for $1 from 2-5 p.m., down from the regular price of $1.50.

Happy hour pricing is a trend that’s popping up more often at major fast-food chains. Taco Bell, for example, offers medium soft drinks and other specialty beverages for $1 from 2-5 p.m., while Sonic offers 50% off its drinks and slushes from 2-4 p.m. (more…)

Posted by on March 26th, 2018

In Back To The Future Part II, Marty McFly travels to the year 2015 and enters a restaurant called Cafe 80s. He’s greeted by two television versions of Ronald Reagan and Mikhail Gorbachev upselling menu items. Another TV shows Michael Jackson going through the menu with a customer. A bottle of “Pepsi Perfect” rises up from a clear plastic tube within the counter.

While the restaurants of 2018 haven’t quite manifested this 1989 prediction, we may not be that far off. (more…)

Posted by on March 5th, 2018

I know this is going to sound egotistical, but I just can’t help myself: I love being right!

At the end of every year in just about every major consumer goods industry, experts offer predictions of the trends you can expect to see in the following year. So in my last blog of 2017, I wrote about five trends, one of which was value menus: (more…)

Posted by on January 22nd, 2018

Photo: Burger King

It’s the end of 2017, when all the “experts” in the fast food industry get to talk about the trends they expect for the following year. Basically, it’s the time of year we all get to pretend that we’re smarter than we really are.

Having said that, I do have some thoughts on what the future will hold. So here’s my list of the top fast food trends for 2018: (more…)

Posted by on December 26th, 2017

Source: NetQuote

I don’t know about you, but to me, the words fast food and diet don’t exactly go together. I think of fast food as burgers, French fries, and fried chicken. Meanwhile, the word diet invokes thoughts of organic vegetables, rice cakes, and quinoa.

But a recent study by NetQuote changed my thinking, and it may change yours too. (more…)

Posted by on November 27th, 2017

I recently traveled to Israel for the first time. During my trip, I acquainted myself well with the local cuisine: Lamb, shawarma, falafel, fish. I even tried hummus, though I never liked it back in the States (I didn’t like it in Israel, either). Eventually, as is my wont, I was craving fast food, specifically pizza. At the airport in Tel Aviv waiting to board my flight, I saw a welcome sight: Pizza Hut.

I ran — literally ran — over there, with thoughts of a gooey cheese pan pizza with olives and mushrooms dancing around in my head. But when I looked at the menu, I was surprised that in addition to pizza, Israeli Pizza Huts serve quiche. (more…)

Posted by on October 23rd, 2017

Photo by Panera Bread / Facebook

When I was growing up, my process for finding fast food to meet my dietary needs went like this: I’d pore over the major chains’ nutritional information, which wasn’t easy to find back then, to identify menu items that were lower in fat and calories. I loved (and still love) fast food, so I had many a meal that featured Taco Bell’s Border Lights Burrito Supreme (eight grams of fat) or a grilled chicken sandwich from McDonald’s (250 calories). That was how I lost 60 lbs. as a teenager.

But today’s dieters have different and more varied needs. Some are gluten conscious. Some focus specifically on cutting down on added sugar. Others are looking to eat more protein-rich foods. And then there are those who want more plant-based diets. (more…)

Posted by on August 21st, 2017

Photo by Chick-fil-A

Last month, Chick-fil-A began offering gluten-free buns at all of its U.S. locations, following a successful test run in three cities last year. Consumers reacted positively to the buns made from quinoa and amaranth, but there’s a small catch: Because Chick-fil-A’s kitchens aren’t gluten-free, the buns are individually packaged, meaning consumers must assemble their own sandwiches. (Plus they have to pay an extra $1.15).

Though Chick-fil-A’s buns are the latest gluten-free offering in fast food, it’s hardly the first. I’ve assembled this list of some gluten-free offerings from several major chains: (more…)

Posted by on July 19th, 2017

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