Choppin’ It Up by Bloomberg Intelligence
Nov 6, 2025 · 41 min · 16 segments
Survey data show third-party delivery ads are hitting a saturation point and 45% of chains expect to invest less in the channel in 2026, Bikky Co-Founder Abhinav Kapur tells Bloomberg Intelligence. In…
Michael HalenHost
So in my world, you know, the world of publicly traded restaurants, the chains that are outperforming on sales and traffic are doing it in a variety of ways this year.
Yeah, I think the one thing that's interesting, I did this analysis earlier in the year when I was looking at brands and our clients and how they're performing relative to some industry benchmarks.
And the things I found were brands that were very, very value conscious before.
They don't need to necessarily discount because they're already value oriented or doing well right now.
And so like, you know, because people, if people want to spend on restaurants, they will go with something that they know tastes good, is affordable, but sometimes they want to splurge, they want to treat.
Like this could be, you know, a hot chicken concept that feels indulgent, that feels experiential, but it's still a fast casual brand as an example.
They may have a $28 average check instead of a traditional QSR, which is 15 bucks or lower.
I will say when it comes to a consistent theme that we see brands that work with Bickey A consistent theme in terms of how they're using the data to improve throughput, to improve traffic, is menu optimization.
X, I'm going to go to that brand, right? Because I know that that's what that brand stands for.
And so we're seeing a lot of people start to rationalize their menus and cut and basically just shrink the number of items to try and one, more clearly differentiate who they are in the marketplace.
And then two, I think ease the operational burden on frontline teams and their franchisees.
But I'd say those are like a few of the emerging trends that we've been seeing.
So in my world, you know, the world of publicly traded restaurants, the chains that are outperforming on sales and traffic are doing it in a variety of ways this year.
Yeah, I think the one thing that's interesting, I did this analysis earlier in the year when I was looking at brands and our clients and how they're performing relative to some industry benchmarks.
And the things I found were brands that were very, very value conscious before.
They don't need to necessarily discount because they're already value oriented or doing well right now.
And so like, you know, because people, if people want to spend on restaurants, they will go with something that they know tastes good, is affordable, but sometimes they want to splurge, they want to treat.
Like this could be, you know, a hot chicken concept that feels indulgent, that feels experiential, but it's still a fast casual brand as an example.
They may have a $28 average check instead of a traditional QSR, which is 15 bucks or lower.
I will say when it comes to a consistent theme that we see brands that work with Bickey A consistent theme in terms of how they're using the data to improve throughput, to improve traffic, is menu optimization.
X, I'm going to go to that brand, right? Because I know that that's what that brand stands for.
And so we're seeing a lot of people start to rationalize their menus and cut and basically just shrink the number of items to try and one, more clearly differentiate who they are in the marketplace.
And then two, I think ease the operational burden on frontline teams and their franchisees.
But I'd say those are like a few of the emerging trends that we've been seeing.
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