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Restaurant Industry Update - October 2016

The National Restaurant Association's Hudson Riehle provides an update on the latest Restaurant Performance Index and other economic indicators.

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Health & Wellness

Native Foods interior of restaurant.

How Plant-Based Chains are Navigating Supply Chain Disruptions

Inside Smoothie King’s Transformation to a Healthy Lifestyle Brand

What Wellness Means Now for Restaurants

Finance

Pie Five's new Margherita Pizza.

Pie Five to Test Pizza Inn as Virtual Brand

McDonald's Vet Adds Fuel to BIGGBY COFFEE's Growth Aspirations

McDonald's to Raise Royalty Fees for First Time in 30 Years

Business Advice

A customer looking at her phone inside a Subway.

For Restaurants and Loyalty, it’s Now a Race to the Top

What Happy Hour Teaches Us About Dynamic Pricing

Fast-Food Chains, Officials Reach Deal in California Wage Battle

Technology

Restaurant employee holding tablet inside cafe.

Looking Beyond the Cloud to Create Better Digital Dining Experiences

What Tech Investments Should Restaurants Consider for Growth?

Fueling Sales through Psychology: What to Learn from Uber and DoorDash

Drive Thru

Cars in line at a drive-thru.

Driving the Future: Reimagining the Drive-Thru Model

Chick-fil-A is Building a Four-Lane Drive-Thru for 75 Cars

Chick-fil-A Unveils Drive-Thru Restaurant with No Seating in Hawaii

Franchising

A pizza from Tony Gemignani's Slice House concept.

Tony Gemignani Brings World-Class Expertise to Fast-Casual Pizza

Huey Magoo's Flourishes in Chicken Tender Segment

6 Questions with Salata Managing Member Phil Howard

Marketing & Promotions

Pretzelmaker's upcoming prototype.

Pretzelmaker Puts Twist on Tradition to Woo Modern Consumer

Zaxby's Auctions the First Bottled Zax Sauce for $30,000

Subway's Newest Restaurant Takes to the Sky

Employee Management

Interior of a fast-food restaurant.

Why Restaurants Should Embrace the Gig Economy Shift

Harassment in the Restaurant Industry Part II: Employee Discipline

How Quick-Service Restaurants Can Excel at CX, Even With Limited Staff

Restaurant Operations

Chester's Chicken interior.

Nontraditional Site Competition Heats Up in Fast Food

Ask the Restaurant Legal Professionals: Are You Required to Accommodate Animals?

Will Student Loan Payments Sour Restaurant Spending?

Emerging Concepts

A picture of Freddy's new design.

Growth-Minded Freddy’s Keeps the Focus on Franchisees

Latino-Led Cilantro Taco Grill Looks to Scale Authentic Mexican Cuisine

QSR's Best Franchise Deals: 2023 Edition

Consumer Trends

Order here sign in a restaurant.

Why the Future of Fast Food is ‘Phygital’

Ranking the Top Fast-Food Chains by Guest Satisfaction

The Great Chicken Debate: Wings or Tenders?

Menu Innovations

Whataburger's James Sanchez.

How Chef James Sanchez Keeps Things Fresh in Whataburger's Kitchen

Coffee Chains Get In the Energy Drink Business

How Wendy's Brought Nacho Flavors to the Menu

Fast Food

Jack in the Box prototype.

Inside Jack in the Box’s Franchise Revival

How Restaurants Can Measure and Mitigate their Carbon Footprints

Subway Rewrites Playbook with Legacy Still Intact

Fast Casual

Two men choose food in a fast food restaurant.

Cracking the Code to Restaurant Franchise Marketing

Drew Brees and Smalls Sliders Game Plan for National Stardom

Why it's Never Too Late to Franchise Your Restaurant

Customer Experience

Loyal Fans and Simple Operations Make McAlister’s Deli a Strong Prospect for Franchisees

How Subscription Loyalty Programs Maximize Guest Satisfaction

Lee’s Famous Recipe Chicken Rebrands with a Modern Vibe

Inspire Brands and the Making of a Restaurant Group Unlike Any Other