Complete Collection of Features Articles
- The World of Trends - There is an art and science to translating trends, and it requires a hungry eye and diligent data mining to succeed. By Kara Nielsen [Issue # 119]
- What’s Your Story? - Do the items on your menu have a story to tell? By Mark A. DeSorbo [Issue # 119]
- Subway’s Savior - Since losing 245 pounds eating Subway sandwiches 10 years ago, Jared Fogle has made a full-time job out of leading consumers to the Subway Promised Land. By Blair Chancey [Issue # 119]
- Good Eggs - With some tweaking, egg dishes can make your store a morning destination. By Jody Shee [Issue # 118]
- Bites Out of the Bottom Line - They are the big cheeses at the country’s biggest quick-service restaurant chains. So what kind of dough are the QSR 50’s top executives collecting? By Lina Wright [Issue # 118]
- Marketing Among the Giants - Ten lessons learned from the 2007 marketing landscape. By Steve Weiss [Issue # 118]
- Search and Rescue - Persistent operators can find real estate deals in concepts forced to shut their doors because of the tight economy. By Deborah L. Cohen [Issue # 117]
- Food for Thought - A lesson from colleges and universities on catering to students seeking late-night meals. By Pam George [Issue # 117]
- Point and Click - New technologies put the responsibility of order accuracy on your customers, freeing your crew to run a profitable store. By Marilyn Odesser-Torpey [Issue # 117]
- The NRA 2008 Kitchen Innovations Awards - [Issue # 117]
- Minimum Wage Hikes - Next month the second of three staged federally mandated wage hikes will raise minimum wage to $6.55 an hour from its current $5.85. By Deborah L. Cohen [Issue # 116]
- Yogurt’s Big Move - Frozen yogurt is back. And customers are craving it more than ever. By Stanley Simon [Issue # 116]
- What Franchisees Think 2008 - Franchisees weigh in on the issues that matter to them most. [Issue # 116]
- What Consumers Think - 2008 QSR Magazine Survey of Consumer Attitudes and Preferences in Quick-Service Restaurants [Issue # 116]
- Breaking into the Leisure Business - Concessions sales are not limited to concert and sport venues. Visitors to aquariums, zoos, and museums are also looking for a bite to eat. By Marilyn Odesser-Torpey [Issue # 115]
- Doing More with Soup - New flavor trends are elevating soup beyond lunch and into the evening daypart. By Stanley Simon [Issue # 115]
- Confounded
by Fast-Casual - Why the true count of fast-casual units is one of the most nebulous numbers out there. By Lea Davis [Issue # 115]
- The Truth About High Fructose Corn Syrup - By Blair Chancey [Issue # 115]
- ‘A Win-Win’ - Charitable works help the community and keep your employees engaged. By Christa Gala [Issue # 114]
- Less is More - Especially when it comes to Americans and waist-expanding desserts. By Lori Hall Steele [Issue # 114]
