Articles from the March 2014 issue

Quick service restaurants including Greek concepts offer fresh yogurt options.

Yogurt provides operators with versatility in multiple dayparts.

Mississippi-based Newk's Eatery offers homestyle classics.

Mississippi-based fast casual enhances its menu and service experience.

Quick serves train restaurant managers to handle regulatory and legal issues.

The news these days should remind operators why training is a critical component to everyday business.

Last year was a banner year for limited-service brands releasing initial public offerings. Analysts say that’s a sign of good things to come for the industry.

Becoming overly committed to discounting produces long-term margin headaches.

Could nutritional information on guests’ receipts influence healthier choices?

Quick serves rally support, funds, and food for neighbors near and far after natural disasters.

Why yogurt’s versatility and broad-based appeal may prove astonishingly useful in quick-serve settings.

Female consumers offer enormous purchasing power, making them a critical piece to the future of quick service.

Hyper-local sourcing brings food production in-house.

President of Moe’s Southwest Grill

Dairy Queen franchisee Laura Maier talks about how franchisees can leverage the community to launch a brand that is new to the area.

The rapidly growing Hispanic population is causing a major shakeup in the limited-service business.

More quick-serve concepts are capitalizing on regional flair to make customers feel at home.

Quick-serve concepts in office buildings thrive by adapting to their surroundings.

How the franchise model is adapting to today’s marketplace.

Frozen-yogurt concept looks beyond sweet treats for menu expansion.