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• Chipotle’s Secret Menu The burrito concept is shedding new light on its long-offered kids’ menu with a five-market test run. By Jordan Melnick
• Ripe and Ready? Edible Arrangements’ foray into the quick-serve segment could hit the health-food jackpot—or already be too late. By Jordan Melnick
• Please, Don’t Come to Work This year’s flu season could be more severe than ever; whose job is it at your concept to send sick employees home? By Robin VanTan
• Franchising in a Recovery How the recession and slow economic recovery are changing quick-serve franchising. By Jordan Melnick
• The Up Side of Down Sizing Restaurants can take a tip from retail brands that offer smaller portions and charge a premium. By Dale Buss
• Go North, Quick Serves A new study finds that the top underserved urban markets for quick serves are predominately in the Northeast. Jordan Melnick
• Behind the Fat Taxes QSR investigates why food and drink taxes are suddenly popping up on state and federal budget proposals. By Dale Buss

• 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. By Jordan Melnick
• Beyond the Marble Slab Mix-in ice cream is so yesterday, today’s consumers are turning to bakery treats for customization. By Marilyn Odesser-Torpey
• Texas’ New Competition Mexican franchises fleeing escalating drug violence enter new market across the border. By Jordan Melnick
• 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. Lakiesha R. Carr
• Cashing in on Catering With diners staying home to save money, catering has become a cheaper option for entertaining. By Lakiesha Carr
• ‘SBA Isn’t Helping’ Despite the easing credit market, some brands are still having trouble finding money to grow. By Lakiesha R. Carr
• Minimum-Wage Increase On Friday, the federal minimum wage will jump 70 cents per hour to $7.25. Are you ready? By Lakiesha R. Carr
• One-Stop Marketing The new Web site DineandShoppe.com offers operators a la carte marketing services. By Lakiesha R. Carr
• Run Your Store on Vegetable Oil The soon-to-market Vegawatt system allows operators to turn their used vegetable oil into energy for electricity and hot water. By Lakiesha R. Carr
• Quick-Serve Design Takes the LEED North Carolina McDonald’s hopes to educate others with sustainable design. By Sam Oches
• Southern Champion and Eco-label laws In the midst of eco-consciousness and ‘greenwashing,’ Tennessee company strives for sustainable packaging options. Lakiesha R. Carr
• Jamba Juice Goes Grab-and-Go Teas, salads, sandwiches, and wraps are now on Jamba’s menu. Lakiesha R. Carr
• Nigel Travis Celebrates Dunkin’ Growth Dunkin’ Brands’ new CEO talks about the growth of Dunkin’ Donuts, the possibilities for the new Baskin-Robbins Express concept, the wonders of the franchisee relationship, and more. By Greg Sanders

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