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• 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
• Worldly Advice Restaurateurs around the globe tell what it’s like to operate in their markets. By Jamie Hartford Issue # 125
• FS/TEC Forecast Integration, communication, and efficiency are the watchwords of FS/TEC 2009 as attendees confront the realities of a new—if not improved—economy. By John Gregerson Issue # 125
• Predicting Prices What the landscape for 2009­–2010 commodity prices might look like. By Marilyn Odesser-Torpey Issue # 124
• Rise and Shine Beverages Morning cues for juice, tea, coffee, and milk offerings. By Jody Shee Issue # 124
• 10 Under 300 Emerging restaurant brands are always a hot topic in the industry. Here QSR presents the top 10 chains with fewer than 300 units. With Reporting by Pam George Issue # 124
• Equipped for Savings Caring for and repairing older equipment during the tough economy can help operators reduce expenses. By Deborah L. Cohen Issue # 122
• Do-it-Yourself Dinners The emerging make-and-take meal business morphs into a dinner boutique. By Jody Shee Issue # 122
• Flat Lining Organics Organic foods and beverages have experienced unrivaled growth in the past, but projections show that the segment could be reaching a plateau. By Blair Chancey Issue # 122
• ‘Hunker Down’ for 2009 As the economic crisis plays out, franchises should brace for the upcoming year. By Laura Tutor Issue # 122
• Orange Julius’s Comeback Can Orange Julius juice up Dairy Queen sales? By Deborah L. Cohen Issue # 122
• Best of Quick-Service and Fast-Casual The best of what the quick-service industry had to offer in 2008 in franchising, charitable giving, expansion, green initiatives, human resources, menu development, and marketing. Issue # 122
• What Kids Want Food preferences of kids eating away from home. By Jody Shee Issue # 121
• Paying for Paper How rising paper costs will impact your packaging options. By Marilyn Odesser-Torpey Issue # 121
• The Big Bite on QSRs With 7-Eleven rolling out 25 new products each week, quick-serves stand a good chance of going from competitors to collateral damage in the next two years. By Lina Wright Issue # 121
• November Cheat Sheet A look at key issues in the Obama-McCain White House duel. By Daniel P. Smith Issue # 121
• Redefining the Salad Iceberg lettuce will no longer cut it. Diners looking for healthier options are also looking for dynamic flavors. By Mark A. DeSorbo Issue # 120
• The Delivery Debate Delivery is emerging as the convenient choice for hungry customers. If your store can afford it, offering front-door service might be the way to edge out your drive-thru competitors. By Blair Chancey Issue # 120
• The Death of the Drive-Thru? Cities across the U.S. and Canada are considering roadblocks in fast food’s fast lane. By Jamie Hartford Issue # 120
• Staying Alive Staying viable in the quick-service game requires an ability to change course when your customers—both consumer and franchisee—demand it. With Reporting by Pam George Issue # 119

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