Category: Restaurant industry

Monosodium glutamate, or MSG, is an additive that has been given a "generally recognized as safe" (GRAS) classification by the U.S. Food and Drug Administration (FDA). Despite this official designation, a persistent myth that restaurants have banned or must remove MSG from their menus still circulates widely among consumers.

According to a May 2025 report by the National Restaurant Association, 75% of restaurant traffic now consists of takeout, drive-thru, and delivery orders. The question of how often do Americans get takeout is more relevant than ever as off-premises dining becomes a foundational part of modern life.

With a smoke point often cited between 450-500°F, refined peanut oil is a top choice for deep-frying applications. These and other unique properties are why fast food restaurants use peanut oil for cooking, ensuring consistent quality and crispiness in their most popular menu items.

The global fast-food industry was valued at an estimated $570 billion in 2018, encompassing a vast array of readily available, mass-produced items. However, a persistent debate lingers over where one of the world's most popular foods, pizza, fits within this classification system. The answer is not as straightforward as it seems and depends heavily on the context, preparation, and restaurant model.

In early 2024, Chipotle announced significant expansions to its employee benefits, placing a greater emphasis on financial and mental wellness for its workforce. So, what benefits does Chipotle give you? From competitive medical, dental, and vision packages for all staff, both part-time and full-time, to educational assistance and robust financial planning, the company offers a comprehensive array of perks.

According to a study conducted in Saudi Arabia in 2024, fewer than half of consumers were interested in viewing calorie information on online food ordering apps, yet many who did noticed a positive effect on their food choices. This highlights the complex and varied ways menu labeling has affected consumer purchasing in restaurants since its widespread implementation.

The global fast food industry was worth an estimated $570 billion in 2018, a testament to the powerful, repeatable business model its restaurants share. The core components, from operational efficiencies to a consistent customer experience, are what all fast food restaurants have in common, regardless of their cuisine or location.

Established in 1946 on the Santa Monica beach, Hot Dog on a Stick has become an iconic American brand known for its brightly striped uniforms and hand-stomped lemonade. The company's business model and products definitively place it within the fast food category, specifically as a Quick Service Restaurant (QSR).

According to recent Ipsos data, about one-third of Americans reported cutting back on fast food, sit-down dining, and delivery services since the start of 2024. This shift reflects a broader trend of consumer behavior changing in response to persistent economic pressures.

According to NPD Group, bundling strategies have boosted sales performance for top quick-service chains, demonstrating the undeniable commercial success of combo meals. While a win for restaurants, the benefits of combo meals extend significantly to the consumer, offering a complete dining solution with added value and convenience.