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• 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
• More Celeb Chefs Embrace Quick-Service - Former Top Chef contestants partner with Marble Slab. Lakiesha R. Carr
• QSR’s Summer Reading List - Instead of your usual beach read, try one of our five suggestions, selected specifically for restaurant operators. By Robin Hilmantel
• Is ‘Free’ a Sound Strategy - Why free bird might not have been the best strategy for KFC—or for you. By Robin Hilmantel
• Disparities in the Green Restaurant Movement - Greenopia, an online eco-company, awarded 11 of 23 chains examined zero out of four leaves. By Robin Hilmantel
• Burger King Headed to Court? - Franchisees sue to block the burger giant's plans to reallocate soft-drink rebates for national advertising. By Jamie Hartford
• The Other Side of the Stevia Debate - There are two sides to every argument—and this one says stevia is safe for your customers. By Sherri Daye Scott
• Is Stevia Safe? - Yes, it’s “natural,” but there are concerns that stevia might cause DNA damage. By Robin Hilmantel
• Faces of Diversity Award Winners - Quick-serves netted three of the four awards for 2009. By Robin Hilmantel
• Study Predicts Wide-Sweeping Liquidity Crisis - Find out what you can do to avoid possible failure. By Robin Hilmantel
• Dye Another Day - Artificial food colorings are receiving intense scrutiny abroad but have yet to be banned in the U.S. By John Gregerson
• Chicken Fight - El Pollo Loco sees KGC as an attack against its core product—and it's not going to take it sitting down. By Robin Hilmantel
• New Green Certification Guidelines - Thanks to a point-based system, Green Restaurant Association members can better tell which actions will most help the environment. By Robin Hilmantel
• The Ins and Outs of In-N-Out - Stacy Perman, author of a new book about In-N-Out Burger, explains how a small, family-owned chain could beat giants like Burger King and McDonalds on per-store sales. By Robin Hilmantel
• The White House Goes Organic - Why Michelle Obama's organic garden might be a 1,100-square-foot imperative for restaurants. By Robin Hilmantel
• The Cost of Carryout - Two D.C. and Maryland legislators say a 5-cent tax on carryout bags is a necessary price for keeping local waterways clean. By Robin Hilmantel
• How Chipotle Tackled Turnover - The chain's Restaurateur program—now more than 100 members strong—has helped it keep some of the best managerial talent in the quick-serve industry. By Robin Hilmantel
• A Cinematic Approach to New Media Marketing - Pete Chatmon, a Sundance filmmaker, thinks production companies like his should be handling your commercials and training videos—if you want them to be effective. By Robin Hilmantel
• Your Guide to the New I-9 - The April 3 deadline for the new I-9 form is upon us. Do you know the latest on the form that could save you from trouble with ICE? By Robin Hilmantel

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