[2010-03-19] The salad chain honored the work of its franchisees across the country at the 2010 Saladworks Annual Franchise Convention on Tuesday, March 16.

[2010-03-18] Rick Dutkiewicz is leaving the company to pursue other interests, effective April 9.

[2010-03-18] Founders of Celestial Seasonings Inc. and SYGMA Network Inc. are two of the three new board members for company.

[2010-03-17] Andrew Swallow, co-founder and culinary officer of Mixt Greens, recently published his first cookbook titled Mixt Salads. The book will go on sale at the beginning of May.

[2010-03-17] Qdoba Mexican Grill donated more than $115,000 to Starlight Children's Foundation in 2009.

[2010-03-15] Souplanation & Sweet Tomatoes has selected the new members for its 2010 advisory panel, the Kitchen Cabinet, that offers insight on menu items, food trends, and marketing initiatives.

[2010-03-12] In its ongoing efforts to reinvent the brand after three years of declining guest counts and closing stores, Fazoli’s opened its second new prototype store last week in Dayton, Ohio.

[2010-03-11] Thomas E. Lynch appointed as independent director of bakery cafe's board of directors.

[2010-03-11] Bakery chain rolls out Trail Mix bagel and Roasted Veggie Melt menu items.

[2010-03-09] Parent company Beautiful Brands says brand will 'redefine the sushi dining experience.'

Cattle Call
Any way you slice it, premium beef is becoming a top choice for quick-service and fast-casual restaurants looking to surpass the competition.

From Fast Food to Fast Casual
QSR tracks four brands making the leap from traditional quick serve to successful fast casual and finds how challenging it can be to make over a brand.

A Faster Kind of Casual
The potentially negative effects a drive thru could have on a fast-casual concept has some operators wondering whether it’s worth the hassle.

The Time for Lobster is Now
With lobster prices plummeting, savvy quick-serve operators should jump at the chance to offer the premium ingredient on their menus.

Uptown Kitchen
Desiring to launch a fast-casual restaurant that offers healthier fare, Jonathan Lutz opened Uptown Kitchen—with a menu focused on fresh ingredients.

Friendly's Goes Fast Casual
The full-service chain is jumping on the fast-casual bandwagon with the introduction of its Friendly’s Express units.

The 2009 QSR 50
Last year was supposed to be a down time for the restaurant industry, but the nation’s largest quick-service chains decided not to go along.

Leafy Green Profits
Sales of greens such as cabbage, kale, and collards are poised to take off as customers seek nutrient-dense, low-cost mini-meals.