Articles from the January 2014 issue

Fast food brands are adding new breakfast items like parfaits to their menu.

Operators continue to add and expand non-pastry morning menu offerings.

Scott Gittrich of pizza concept Toppers has invested in business for long term.

Founder and CEO, Toppers Pizza

Piada serves Italian street food with Chipotle ingredient bar style model.

Ohio-based concept brings Italian street food into the fast-casual setting.

Giving back to the community takes more than a financial investment.

Seven ways quick serves can elevate themselves from good to great.

Los Angeles–based sandwich concept adds West Coast flare to the East Coast deli.

More hotel brands add premium, healthy quick-service options in an attempt to enhance their guest experience.

Some quick-serve chains establish their legacies through expansion far and wide. These five did the opposite.

An operator finds success in employing local culinary arts interns with intellectual disabilities.

Deconstruct breakfast items into a bowl to vary the morning menu mix.

Marco’s Pizza franchisee and area developer DJ Patel explains how franchisees and corporate employees can work together to build the brand.

Franchisees get creative while seeking financing options that can spur growth.

International sports sponsorships could be the ticket to building a global brand presence.

Grab-and-go options help quick serves address growing demand for convenient, pre-packaged foods.

Mama Fu’s to open new takeout, delivery, and catering store.

Experts agree that of the many trends expected to affect the restaurant industry this year, these eight will leave the biggest impact on quick service.

State-of-the-art technology draws customers to Richtree Natural Market.