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• ZAGAT Survey Summary - 2009 Fast-Food Restaurants Survey [Issue # 129]
• Independent Living - Being an independent operator requires more than cooking a good meal. Just look at a day in the lives of Buns’ co-owners. By Robin Hilmantel [Issue # 129]
• McDonald’s Bullish Despite a Bearish Economy - McDonald’s CEO Jim Skinner focused on the positives at this year’s annual shareholder conference. By Daniel P. Smith [Issue # 129]
• Super Breads - Although the trend hasn’t yet moved to foodservice, consumers are flocking to grocery stores to get heart-healthy breads. By Marilyn Odesser-Torpey [Issue # 128]
• Breakfast Breads - By focusing on breakfast breads, quick-service restaurants might soon be rolling in the dough. By Vanessa K. Bush [Issue # 128]
• What Are You Doing About Salt? - The way you’re handling the sodium issue is likely a mistake. By Blair Chancey [Issue # 128]
• The Lone Star - Despite perhaps the worst economic climate since the Great Depression, the National Restaurant Association expects Texas to lead the country with a 4 percent increase in restaurant sales this year. By Jamie Hartford [Issue # 128]
• How to Reduce Salt - Insight from the Institute of Medicine's Committee on Strategies to Reduce Sodium Intake day-long information-gathering session. By Lakiesha R. Carr [Issue # 128]
• The Obama Factor - Within weeks of assuming office, President Barack Obama promised a “complete review” of the FDA’s food-safety programs. A look at what that might mean for restaurant operators. By John Gregerson [Issue # 128]
• Snack Attacks - If you’re looking for ideas for the snack daypart, check out what’s happening in your local c-store. By Jody Shee [Issue # 127]
• ‘Domino’s Didn’t Do This’ - In the face of a public relations crisis, how did Domino's response stack up? By Robin Hilmantel [Issue # 127]
• Cut Costs, Keep Quality - As food costs continue to rise, operators must find ways to do more with less. by Jamie Hartford [Issue # 127]
• View from the Kitchen - Industry culinarians offer forecasts and predictions in QSR’s 3rd Annual Chef’s Survey [Issue # 127]
• Foreign Influences - Even the street food of Argentina is being impacted by the spread of globalism. by Bianca McKell [Issue # 127]
• Franchising Navigates 2009 - Despite a tough economy, growth through franchising is still possible. Experts weigh in. By Laura Tutor [Issue # 127]
• Haute Chocolate - With consumer demand for premium chocolate on the rise, now is the time to sweeten your profits by adding chocolate desserts to your menu. By Vanessa K. Bush [Issue # 126]
• Living the Local Dream - Buying local is a great idea but one that leaves most quick-serves wondering how to make it work. How one small chain in the Pacific Northwest is doing it. By Jamie Hartford [Issue # 126]
• What Makes it Green? - The science behind eco-friendly restaurant tools and systems. By Blair Chancey [Issue # 126]
• Compostable vs. Biodegradable vs. Recyclable - Find out which type makes most sense for foodservice companies trying to save the planet—and their profit margins. By Robin Hilmantel [Issue # 126]
• This Spud’s For You - The baked potato is popular again, with innovative toppings that keep customers coming back for more. By Vanessa Bush [Issue # 125]

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