Articles from the MAY 2014 issue

Coffee giant Starbucks has invested in diversifying its product portfolio.

Experts weigh in on Starbucks’ recent growth and diversification strategy.

Quick service brand serves all vegan food to health conscious customers.

An all-vegan fast-casual chain, Native Foods boasts chef-curated salads, sandwiches, bowls, desserts, and specialty beverages.

Healthier and fresh quick service restaurant foods offer menu innovation.

Operators use high-quality, fresh ingredients to serve up dishes that manage to be both healthy and indulgent.

Healthier quick service restaurant menus serve healthier minded customers.

Making it easier for customers to watch their weight can be smart business.

How to beef up the lighter side of your menu.

Modern restaurants capitalize on traditional approaches.

Handcrafted ingredients and a nod to the past combine to create concepts that are modern in their traditionalism.

Popeyes chief executive Cheryl Bachelder has successfully grown quick serve.

CEO of Popeyes Louisiana Kitchen

Fast food concept Planet Sub offers fresh ingredients and house baked bread.

Kansas City–based sub shop offers staple deli sandwiches alongside uncommon protein options on fresh-baked bread.

Cutting edge restaurant trends were presented at the NRA's annual trade show.

The top news from the industry’s biggest event.

Quick-serve brands adapt marketing strategies to highlight sustainable meat.

Quick-serve brands adapt marketing strategies to highlight sustainable meat.

As more fine-dining chefs insert themselves into the fast-casual industry, one thing is certain: Limited service will never be the same.  

Top Round gives roast beef sandwiches an upscale makeover in a retro setting.

Los Angeles, California

Before pursuing any growth opportunities, operators should have a clear understanding of who they are as a brand.

Regional flavors anchor quick-serve menus abroad.

Regional flavors anchor quick-serve menus abroad.

Mobile platforms offer new tools for hiring, training, and retaining Millennial

Mobile platforms offer new tools for hiring, training, and retaining Millennial employees.

Celebrity chef Rick Bayless expands his influence with fast casual restaurants.

The Chicago-based chef is one of the country’s preeminent authorities on Mexican cuisine, and now he’s slowly expanding his influence into the fast-casual ranks.

Roark Capital built successful quick service brands through private equity fund.

How a young private equity firm came to own 16 restaurant brands with $11 billion in systemwide sales.

A marketing campaign from quick serve Sonic donated funds to class projects.

Sonic’s Limeades for Learning program helps create more vibrant classrooms.

A quick serve franchisee joined with friends in launching restaurant business.

An Erbert & Gerbert’s franchisee shares how he left his corporate career and joined with a friend in the franchise world.

McDonald's took new approach to fast food marketing with free giveaway.

New England–area McDonald’s franchisees give out free breakfast for new campaign.

Fast food stalls at fairs and festivals serve unique items to on the go crowds.

Innovative foods and quirky marketing tactics help brands secure big business at fairs and festivals.

Fast food brands discover restaurant design can affect customer behavior.

Study shows softer lighting, music contribute to healthier dining habits.

The annual NRA show gives quick service and fast casual operators helpful advice

Everything you need to know to prepare for the industry’s biggest event.