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• The Next Steve Ells? - Where there’s smoke, there’s a hot restaurant. At least, that’s what Los Angeles chef célèbre Andre Guerrero is banking on with The Oinkster, his new fast-casual concept. By Marilyn Odesser-Torpey [Issue # 101]
• View from the Kitchen - Chefs in and outside the industry forecast the next “it” ingredient. [Issue # 101]
• Roasted Pepper Power - While not necessarily mainstream, roasted red peppers are cross-cultural in their appeal, and stand on the lip of making a big splash. But the real discovery is their potential impact on the bottom line. By Brent T. Frei [Issue # 100]
• A Question of Water - The water preservation issue and the food industry’s role in it. By Marilyn Odesser-Torpey [Issue # 100]
• Waste Not, Want Not - Save money (and face) while you save the environment. By Jamie Hartford [Issue # 100]
• Green Built - How the green-building model can work for quick-serves nationwide. By Lori Hall Steele [Issue # 100]
• A New Start? - Marco’s attempts to turn Detroit’s struggles into franchise growth. By Laura Tutor [Issue # 99]
• Branding Goodwill - Introducing the world to your brand sometimes means inviting the world inside your store. A new initiative from the National Restaurant Association aims to make that process easier. By Sandra Guy [Issue # 99]
• Focus on the Middle East - The Middle East is one of the most talked about growth markets in the hospitality industry. What you need to know before exploring that option for your brand. By Jamar Laster [Issue # 99]
• True Job Flexibility - McPassport offers employees professional mobility. By Christa Gala [Issue # 99]
• Reaching Out to NASCAR Nation - Does partnering with NASCAR, Nashville, and football give brands marketing mojo? Checkers/Rally’s, Sonic, and Chick-fil-A think so. By Marilyn Odesser-Torpey [Issue # 97]
• The Tupperware of the 21st Century? - What’s driving the meal-prep segment’s phenomenal growth, and can it be sustained? By Lori Hall Steele [Issue # 97]
• An ‘Entrepreneurial Portfolio’ - Multiple units and concepts fuel franchising boom in 2006. By Laura Tutor [Issue # 97]
• Best of 2006 - [Issue # 97]
• The Beef Sandwich - Creating sandwiches hearty enough for quick-service. By Sherri Daye Scott [Issue # 97]
• Opportunity to Fly - With deep-fried turkey becoming a pop-culture holiday tradition, what’s the opportunity for restaurants? By Michael W. Nuckolls [Issue # 95]
• Delivery vs. Takeout - A growing number of time-pressed consumers say they would prefer delivery to take out. How should quick-serves respond? By D. Gail Fleenor [Issue # 95]
• Serving Green - Earth-friendly packaging options. By Marilyn Odesser-Torpey [Issue # 95]
• Operating at the Drive-Thru - Drive-thru operations and the solutions that shape them evolve just as nature does: survival of the fittest. By Brian Baker [Issue # 94]
• Cars and Quick-Service - New car designs are making it easier—and safer—for diners to consume on the run. By Marilyn Odesser-Torpey [Issue # 94]

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