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• The Glories of Gluten-Free As more Americans are diagnosed with celiac disease, the demand for gluten-free menu items is becoming greater and greater. By Vanessa K. Bush Issue # 129
• Who’s No. 1? In this time of dwindling dining-out dollars, it’s not brands that are facing off but entire segments. By Marilyn Odesser-Torpey Issue # 129
• 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

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