Red Robin has launched several initiatives to boost guest traffic, including the introduction of the $9.99 Yummm value deal and the rollout of proprietary microtargeting tools set for the third quarter. The value deal has quickly gained traction, with 9% of guests choosing it, and is designed to appeal to price-sensitive consumers while offering trade-up options for higher check averages. Additionally, Red Robin is refreshing select restaurants and increasing marketing investments, all as part of CEO Dave Pace's broader strategy to make the brand more competitive in the current market.

Noodles & Company added a $9.95 meal deal dubbed Delicious Duos to the menu in late July, to address increased price sensitivity among consumers. The addition of a value-oriented meal, which pairs a small entree and side dish, has improved same-store sales and traffic. Outgoing CEO Drew Madsen says the company has also reworked recipes to reduce costs without affecting taste.

Restaurant companies have expressed concern about shifting consumer behavior as economic uncertainty persists, particularly among lower-income consumers, who have cut back on restaurant visits. Despite some positive quarterly results, companies have lowered their outlooks for the year, anticipating continued challenges, and the National Restaurant Association is forecasting "somewhat dampened growth" in the second half and into next year.

Dessert menus have experienced the highest growth among restaurant menu categories over the past year, with nearly a 10% increase in dessert items, outpacing the overall menu expansion of approximately 7%, according to Technomic. Panna cotta and crème brulee have emerged as standout desserts, growing in popularity by 25% and 17%, respectively. The surge in sweet treats is attributed to operators focusing on cost-effective, shareable dishes that appeal to value-seeking diners.

Chef Charlie Mitchell, the first Black chef in New York City to earn a Michelin star, is transforming fine dining by infusing his culture and joy into his work. Mitchell, a Detroit native and executive chef at Saga, uses digital tools to enhance kitchen efficiency and guest interaction, and hopes to inspire others to pursue culinary excellence. “I didn’t know I’d be in a position to inspire. But now that I am, I embrace it. I love that kids can look at someone like me and see a path in fine dining," said Mitchell.