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• Crunch Time Snack-happy Generation-Y’ers are fixated on fun foods that fill the gap between meals. Issue # 117
• Cold Case Why frozen indulgences might warrant a more prominent place on quick-serve menus. Issue # 116
• Pasta Mañana Suggestions for noodling around with a versatile carrier at dinner. Issue # 115
• Reasons to Be Sweet Americans’ love of afternoon pick-me-ups spells opportunity for quick-serves. Issue # 114
• Better Than Sliced Bread Taking liberties with the traditional sandwich can yield portable lunches with punch. Issue # 113
• International Noshes Snacks with authentic global flavor make for bold menu additions. Issue # 112
• Light Breaks A few ideas for making breakfast a healthier meal with plenty of flair. Issue # 111
• Protecting the Pizza Segment By Marc Halperin Issue # 110
• Birds Are the Word A gaggle of good ideas for goosing up fast-food poultry offerings. Issue # 108
• Something Good to Go Getting a firm handle on new trends in “portable” foods. Issue # 107
• The Great Bake-Off Where will fast-food baked goods be 10 years from today? By Marc Halperin Issue # 106
• Bowled Over Quick-serves could make big menu news by offering comforting soups and stews. Issue # 105
• Uncommon Condiments Upgrade by banishing blister packs to the dustbin. Issue # 104
• No Bum Steers Why “uncommoditized” beef could be a key differentiator for quick-serves. Issue # 103
• Saturation Point What’s keeping quick-serve chains from branching out when it comes to beverages? Issue # 102
• New Tricks for Great Treats Could combining traditional desserts be the key to meeting customers’ cravings? Issue # 101
• The Producers Could quick-serves help introduce more fruits and veggies into their patrons’ diets? Issue # 100
• Foreign Intrigue How to approach the task of “internationalizing” foods for overseas palates. Issue # 99
• Dinner Re-Considered What makes the evening meal a whole different deal? Issue # 98
• Nostalgia and the Menu Using comfort foods to lure mature Boomers. Issue # 95

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