Thinking of Buying a Fast-Casual Franchise? Read this report first.
Complete Collection of Web Exclusives Articles
What is RSS? Add RSS Feed
  • Chipotle’s Secret Menu The burrito concept is shedding new light on its long-offered kids’ menu with a five-market test run.
  • Ripe and Ready? Edible Arrangements’ foray into the quick-serve segment could hit the health-food jackpot—or already be too late.
  • 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?
  • Franchising in a Recovery How the recession and slow economic recovery are changing quick-serve franchising.
  • The Up Side of Down Sizing Restaurants can take a tip from retail brands that offer smaller portions and charge a premium.
  • Go North, Quick Serves A new study finds that the top underserved urban markets for quick serves are predominately in the Northeast.
  • Behind the Fat Taxes QSR investigates why food and drink taxes are suddenly popping up on state and federal budget proposals.
  • 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.
  • Beyond the Marble Slab Mix-in ice cream is so yesterday, today’s consumers are turning to bakery treats for customization.
  • Texas’ New Competition Mexican franchises fleeing escalating drug violence enter new market across the border.
  • 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.
  • Cashing in on Catering With diners staying home to save money, catering has become a cheaper option for entertaining.
  • ‘SBA Isn’t Helping’ Despite the easing credit market, some brands are still having trouble finding money to grow.
  • Minimum-Wage Increase On Friday, the federal minimum wage will jump 70 cents per hour to $7.25. Are you ready?
  • One-Stop Marketing The new Web site DineandShoppe.com offers operators a la carte marketing services.
  • 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.
  • Quick-Serve Design Takes the LEED North Carolina McDonald’s hopes to educate others with sustainable design.
  • Southern Champion and Eco-label laws In the midst of eco-consciousness and ‘greenwashing,’ Tennessee company strives for sustainable packaging options.
  • Jamba Juice Goes Grab-and-Go Teas, salads, sandwiches, and wraps are now on Jamba’s menu.
  • 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.