Edit

Firehouse Subs

7 issues on restaurant leaders’ minds

More than 1,000 top-level chain executives came together to compare approaches to common problems and opportunities. The resulting discussions at the Restaurant Leadership Conference covered a lot of ground, including the latest challenges in building off-premise sales.

Operations

Drive-thru packaging with integrity

Consumers expect food from the drive-thru to be just as tasty and fresh as food eaten in the restaurant. Packaging is key to delivering on that expectation.

As more fast-casual concepts see the volume benefits of a drive-thru, finding the right locations may get trickier.

We’ve seen the drive-thru of the future and it is easier, faster and friendlier.

A new ranking finds plenty of familiar names toward the top of the list.

Chains ranking highest in their competitive set deliver more than just good food. They’re winning in all aspects of the dining experience, from service to convenience.

Restaurant trends change year to year, but one thing remains consistent: Service and hospitality are crucial to consumers. This year’s list reveals some shake-ups.

Millennials are the most reliant on foodservice of all generations, finds Technomic. They also drive off-premise dining, including takeout and delivery.

As expected, fast casual is still growing faster than other segments, though Technomic recently suggested its growth may be slowed in the coming years.

In addition to measuring chains’ operational attributes, Technomic also rated their connections to consumers through a series of questions designed to gauge loyalty and perception of a brand.