Articles from the November 2013 issue

Cupcake shop Yummy Cupcakes uses gourmet ingredients in unique recipes.

California-based treat shop to bring 400-plus recipes to bakeries worldwide.

Quick service restaurant operators offer meatless options to draw vegetarians.

Three approaches to expanding meatless options on quick-serve menus.

Quick service restaurant companies should innovate in the POS arena.

Quick-serve operators can give consumers the gift of innovative payment processing solutions.

It’s not just vegetarians who are choosing non-meat menu items.

Quick serves embrace the power of other brands through products, cobranded units.

Cracking the code to the most effective growth strategy.

Brands must turn to innovative loyalty-program approaches to keep guests engaged.

Partnering with family members gives women greater resources, wider perspectives.

A Dickey’s Barbecue Pit franchisee explains how to turn hard times into positive experiences.

Denver-based fast casual incorporates seasonal, fresh ingredients into health-focused menu.

Millennial and Gen Z customers are the Holy Grail for quick-serve brands, and college campuses are ground zero for securing their life-long loyalty.

Brand leaders who double as franchisees must learn to juggle multiple roles.

Study shows food trucks give quick serves a run for their money.

Operators are discovering the most efficient ways to do delivery.

With sophisticated menu items, upgraded interiors, and a laser focus on the customer experience, the chicken segment is moving upmarket.

Operators must keep the menu mix fresh to keep customers coming back for more. Here’s the best way to launch a new product.

Fast-casual burrito chain is one of first in the segment to add drive-thru component.

The winners of the 2013 QSR/FPI Foodservice Packaging Awards.

Working capital helps chains of all sizes stay financially fit for the long term.