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• 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]
• Going Mobile - A pizza panini? Edible wrappers? The search continues for the ideal drive-thru menu item. By Lori Hall Steele [Issue # 94]
• Going Sixty - Chick-fil-A founder S. Truett Cathy got into the restaurant business at age 25. At 85, he’s still in it. By Pam George [Issue # 93]
• A Different Message - Subway franchisees sue over advertising and marketing plans. By Laura Tutor [Issue # 93]
• American Pie - The backbone of your pizza operation should be the classics. Here’s how to do them well. By Chef J. McEvoy [Issue # 93]
• A Year Later - We talk to three operators who weathered Katrina and Rita about how they’re doing today, lessons learned, and preparations for this season. By Greg Sanders [Issue # 93]
• The Sweet Low-Down - New frozen fry products mean sweet potatoes might be the next big thing in quick-service. By Barbara Freda [Issue # 92]
• The Rise of Loyalty - Following retail’s lead in connecting and communicating with customers. By Paul Gereffi [Issue # 92]
• The Competition - Upscale grocers like Whole Foods and Central Market are after your fast-casual customers. By Marilyn Odesser-Torpey [Issue # 92]
• ReFocusing - Expanding meant changing how FOCUS Brands operated. A new software package helped. By Kim Dimson [Issue # 91]
• Other People, Part III: Employing Diverse Populations - A diverse work force is essential in today’s quick-service industry. Here’s how you can attract New Americans. By Marilyn Odesser-Torpey [Issue # 91]
• A Brave New World - Famed chef Mai Pham talks about why street foods are becoming a key source for quick-service inspiration. By Robert Danhi [Issue # 91]
• Other People, Part II: Connecting with New Americans - Marketing to the U.S.’s new immigrant populations requires mixing a bit of old with the new. By Marilyn Odesser-Torpey [Issue # 90]
• The Case Against Illegal Hiring - On April 26, the U.S. Supreme Court heard arguments in a case that could make businesses think long and hard about how they hire hourly workers. By Jamie Hartford [Issue # 90]
• What Consumers Think - Found out how the market really feels about your stores, your menus, your people, and your brand. [Issue # 90]

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