Are Restaurant Customers Starting to Feel Digital Fatigue?

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The 14th edition of William Blair’s restaurant tracker reveals that consumer engagement with restaurants has declined, with fewer people dining out frequently and an increased preference for face-to-face interaction over digital ordering methods. Despite lower visit frequencies, average spending has risen, particularly among lower-income groups, while convenience and cost remain key factors influencing restaurant choice; the findings also suggest potential early signs of digital fatigue, with some consumers favoring traditional ordering over apps and kiosks.

https://www.qsrmagazine.com/story/are-restaurant-customers-starting-to-feel-digital-fatigue/

Nearly Half of Consumers Say Their Favorite Restaurant Chain Has Changed in The Last Year, According to New Report

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Tillster’s 2026 Phygital Index Report reveals that 45% of U.S. consumers say their favorite restaurant chain has changed in the past year, signaling a sharp decline in diner loyalty. The report highlights that diners are prioritizing food quality, convenience, and speed over price, leading to a shift away from traditional fast-food and fast-casual chains toward convenience and grocery stores, and emphasizing the need for restaurants to focus on seamless, personalized experiences rather than discounting to retain customers.

https://www.streetinsider.com/Globe+Newswire/Nearly+Half+of+Consumers+Say+Their+Favorite+Restaurant+Chain+Has+Changed+in+The+Last+Year%2C+According+to+New+Report/26332963.html

Where Do You See the Future of the Restaurant Industry? Any Emerging Trends You’re Excited About?

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The restaurant industry has undergone significant changes in recent years, especially in response to the pandemic, with a notable shift toward off-premise dining, carryout, and third-party delivery services. Multi-unit franchisees highlight the growing role of technology, including AI and predictive analytics, to improve operations, customer experience, and labor management, while emerging trends focus on convenience, diverse global flavors, and new dining formats blending quick service with fine dining.

https://www.franchising.com/articles/20260420_where_do_you_see_the_future_of_the_restaurant_industry_any_emerging_tre.html

Creator Is Making a Comeback, Only This Time as a Platform Player and Not ‘Robot Theater’

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Creator, a robotic restaurant company known for its consumer-facing automated burger-making, is making a comeback by pivoting from running its own locations to providing a robotic burger platform for existing restaurant brands. The company has redesigned its technology to integrate as back-of-house infrastructure for other operators, aiming to move beyond “robot theater” and scale through partnerships with established restaurants.

https://thespoon.tech/creator-is-making-a-comeback-only-this-time-as-a-platform-player-and-not-robot-theater/

AI and Robotics in Quick-Service Restaurants Market Size to Reach USD 14.41 Billion by 2033 as Automated Ordering, Cloud Platforms, and Kitchen Robotics Redefine QSR Operations

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The global AI and Robotics in Quick-Service Restaurants Market, valued at USD 6.01 billion in 2025, is projected to reach USD 14.41 billion by 2033 with a CAGR of 11.54%. This growth is driven by the widespread adoption of integrated AI and robotics systems—such as automated ordering, cloud platforms, and kitchen robotics—that enhance operational efficiency, customer experience, and labor utilization across major QSR brands. Key players like McDonald’s and Yum! Brands are leading the market through large-scale AI deployments and proprietary technology platforms, highlighting a shift towards AI as a core component in QSR operations.

https://www.openpr.com/news/4478239/ai-and-robotics-in-quick-service-restaurants-market-size

Chef Robotics Escaped the Robot Cooking Graveyard and Says It’s Thriving — Here’s Why

Chef Robotics, led by CEO Rajat Bhageria, has avoided the failures common in the food robotics startup space by pivoting from fast casual dining to large-scale food manufacturing, serving clients like Amy’s Kitchen and major school lunch providers. The company recently reached a milestone of 100 million servings — defined as portions deposited into meal trays by their AI-powered robot arms — and plans to expand into smaller kitchens, including airline catering and ghost kitchens, while continuously improving its AI models to better handle the complexities of food automation.

https://techcrunch.com/2026/04/17/chef-robotics-escaped-the-robot-cooking-graveyard-and-says-its-thriving-heres-why/

How Real-Time Line Visibility Could Reshape Restaurant Demand

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A new platform called Damn Lines streams real-time video of queues outside popular Manhattan restaurants, providing customers advance visibility of wait times along with historical data and notifications. This emerging technology shifts how restaurant demand is understood and managed by making waiting lines a visible, measurable data point that influences customer behavior before they even arrive, posing new challenges and opportunities for operators in controlling demand and shaping visit patterns.

https://restauranttechnologynews.com/2026/04/how-real-time-line-visibility-could-reshape-restaurant-demand/

McDonald’s U.S. Growth Spurt Is Officially On

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McDonald’s has significantly accelerated its U.S. expansion, opening 147 new restaurants in 2025—the most in 24 years—and aims to reach 50,000 global locations by 2027 with 1,000 new openings annually. The company is also focusing on value offerings to attract budget-conscious consumers and increasing its franchise portfolio, which now comprises over 95% of U.S. stores.

https://www.qsrmagazine.com/story/mcdonalds-u-s-growth-spurt-is-officially-on/

Can AI and Forecasting Tools Boost Darden’s Restaurant Efficiency?

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Darden Restaurants is leveraging artificial intelligence and forecasting tools to enhance efficiency in its operations by improving demand forecasting, staffing, and inventory management. These technologies enable more accurate predictions of guest traffic, streamlined scheduling, reduced waste, and better labor productivity, all while maintaining a people-centered approach in its restaurants.

https://www.zacks.com/stock/news/2900749/can-ai-and-forecasting-tools-boost-dardens-restaurant-efficiency

Produce Is Transforming the QSR Menu

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Quick Service Restaurants (QSRs) in North America are increasingly incorporating fresh produce into their menus to offer healthier eating options and address growing consumer concerns about ultra-processed foods. This trend is driving innovation with ingredients like avocados, potatoes, watermelons, and mushrooms, supported by industry groups that provide education and marketing to promote fresh produce adoption in fast-casual and QSR segments. Operators focus on quality and transparency to build consumer trust and differentiate their offerings amid economic challenges.

https://producebusiness.com/produce-is-transforming-the-qsr-menu/

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