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• 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
• Consuming Energy Caffeine is old-school. Today it’s all about taurine, ginseng, guarana, and B vitamins. By Michael W. Nuckolls Issue # 119
• 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

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