Articles from the February 2014 issue

Domino's Pizza rolled out a new prototype with an enhanced store design.

Innovative design and architecture are increasingly hallmarks of upstart quick-service and fast-casual brands.

Quick service restaurants can use big data to plan their expansion efforts.

How to find and leverage the data needed to succeed in the quick-service restaurant industry.

Florida based fast casual Little Greek offers Mediterranean dishes like kebabs.

Florida-based eatery adapts Mediterranean flavors to the American palate.

Hot, spicy menu items gaining popularity among diners.

How to build a framework that resonates with your target customer.

Fast casuals cater to customers with food allergies like gluten intolerance through customizable menu options, employee training.

Maui Wowi franchisee Chad Knee discusses how he keeps his day job while also running a quick-serve business.

Celebrities of all kind have thrown their weight into the quick-serve industry as franchisees, and their brands are getting creative with how they leverage the partnership.

President and CEO of Chick-fil-A

Auntie Anne’s invests in tomorrow’s talent by partnering with a youth development organization.

Falling food prices present savings opportunities for operators.

National TV spots spark consumer excitement in new markets.

How to bring the heat to your menu items—flavorfully.

Are sports stadiums and arenas a good fit for your brand?

Brands find consumer interest, financial success in offshoot vending machines.

The best large, medium, and small markets for your unit expansion.

Owner/operator Lisa Demos combines Chicago-style classics with sustainable design at her new Glen Ellyn, Illinois, restaurant.