Thinking of Buying a Fast-Casual Franchise? Read this report first.
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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. 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. 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. 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. Issue # 129
  • Super Breads Although the trend hasn’t yet moved to foodservice, consumers are flocking to grocery stores to get heart-healthy breads. Issue # 128
  • Breakfast Breads By focusing on breakfast breads, quick-service restaurants might soon be rolling in the dough. Issue # 128
  • What Are You Doing About Salt? The way you’re handling the sodium issue is likely a mistake. 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. 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. 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. Issue # 128
  • Snack Attacks If you’re looking for ideas for the snack daypart, check out what’s happening in your local c-store. Issue # 127
  • ‘Domino’s Didn’t Do This’ In the face of a public relations crisis, how did Domino's response stack up? Issue # 127
  • Cut Costs, Keep Quality As food costs continue to rise, operators must find ways to do more with less. 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. Issue # 127
  • Franchising Navigates 2009 Despite a tough economy, growth through franchising is still possible. Experts weigh in. 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. 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. Issue # 126
  • What Makes it Green? The science behind eco-friendly restaurant tools and systems. Issue # 126