What is RSS?

• Cashing in on Kabobs - As consumers’ tastes become more adventurous, the popularity of kabobs rises. By Marilyn Odesser-Torpey [Issue # 107]
• Curbside Competitors - The takeout market is seeing more players than ever. From quick-serves to full-service to grocery stores, customers have their pick of to-go options. But is the market big enough for everyone to have a piece of the pie? By Blair Chancey [Issue # 107]
• Rise and Shine - Southern quick-service chains have long relied on the biscuit to drive breakfast sales. Time for the rest of the industry to catch up. By Brent T. Frei [Issue # 106]
• Hot or Not - Looking back at Ones to Watch. By Sabrina Davis [Issue # 106]
• The Next Challenge - None of the strides the industry has made in the past 10 years will matter if in the next 10 we don’t get the people part down. By Sherri Daye Scott [Issue # 106]
• When Quick-Service Went Uptown - While fast-casual was staking a claim in the restaurant industry, QSR was staking a claim to fast-casual. By Greg Sanders [Issue # 106]
• Ten Years, Ten Milestones - For our 10-year anniversary, it’s only appropriate we revisit the stories and issues that made QSR and quick-service what they are today. By Blair Chancey [Issue # 106]
• Why Malthus Got It Wrong - Online 10th Anniversary Exclusive—Barry is Back! By Barry Gibbons [Issue # 106]
• Simply Successful - In the early days of this magazine, one interview set the tone for years of performance. By Lea Davis [Issue # 106]
• Hot Toppings - Creative toppings can turn a value-priced bowl of soup into something special. By Jody Shee [Issue # 105]
• American Pho-nomenon - It’s not the simplest dish your back-of-house will ever prepare, but pho has the potential to do wonders for the industry. By Brent T. Frei [Issue # 105]
• Behind the Brand - Quick-serves strongest franchise-holding companies By Jamie Hartford [Issue # 105]
• Custom Franchising - A new breed of operator has brands considering à la carte approaches to licensing and royalty agreements. By Laura Tutor [Issue # 104]
• The Secret in the Sauce - No one walks into a restaurant for the first time because of the mango ketchup, honey-barbecue sauce, or chipotle vinaigrette. But the condiments are often why a customer returns. By Brent Frei [Issue # 104]
• Beating the Supermarket Shuffle - While quick-serves waver on whether customization is good for the bottom line, packaged-goods and grocery manufacturers are rolling out new customizable offerings every day. By Dale Buss [Issue # 104]
• Mass Customization - Why customization is having its way with quick-service. By Deb North [Issue # 104]
• The Raw Risks - Experts say simple practices can make quick-serves safer from food-borne illnesses found in produce. But factors like federal budget cuts and international farming practices pose unavoidable threats to restaurants and eventually their bottom lines. By Blair Chancey [Issue # 103]
• Why Sonic’s Franchisees Love Their Brand - For three years running Sonic Drive-In has earned top scores in our annual QSR®/Restaurant Research LLC Brand Satisfaction Survey. We dug deep to find out why. By Marilyn Odesser-Torpey [Issue # 103]
• What Consumers Say (Isn’t Always What They Do) - Click Here to Buy the Full Consumer Survey Report Online Now! [Issue # 103]
• Striking Gold in the Silver State - Why Nevada would be a great place to open a quick-service restaurant. By Jamie Hartford [Issue # 102]

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