Articles from the January 2012 issue

The CEO of Steak ‘n Shake is using his unique style to try to reboot the company's operations.

Pollo Campero's menu is organized in a way that maximizes sales.

A sharp menu strategy and menuboard design can help operators increase sales, despite the menu-labeling mandate.

Cities like Orlando help quick serve concepts like Burger 21 find big growth.

In the second-annual Growth 40 report, QSR ranks the markets best poised for quick-service restaurant growth.

Operators look to natural meat and meat alternatives to stand out from competitors.

Hispanic franchisees can help brands tap into new demographics and support entire communities.

Network-based video surveillance can increase your profits while also streamlining operations.

When it comes to proteins, we don’t always need to heed our animal instincts.

As quick-serve CEOs become more engaged in corporate social responsibility, they may find the real beneficiaries are their own companies.

The massively popular West Coast burger joint is launching a major expansion push this year.

At David Martinez’s Russo’s Coal-Fired Italian Kitchen units, customer service isn’t a matter of business, it’s a matter of family.

If your company is growing beyond its own marketing capabilities, hiring a marketing agency might be a smart move. Here’s what to look for.

McDonald’s is launching its own TV channel, a sign that quick serves are ready to provide their own customized media content to in-store guests.

There’s no better time than now to remember the old adage that the customer is always right.

Experts predict what consumers will want most in the New Year.