Articles from the October 2012 issue

Bread or another carrier can help define a sandwich's flavor profile.

Thin is in for various bread items at sandwich restaurants.

Digital network communications tools help businesses be more efficient.

Digital network communications can help train and retain employees and build customer loyalty.

Turkey sandwiches are the fifth-most popular poultry dish in limited service.

Operators build multiple sandwich flavors atop turkey.

Chicken wings are showing up on more quick-serve menus, and not just during football season.

Midwest sandwich chain plans to track its way across the country with slow and steady expansion.

Industry insiders weigh in on how the presidential candidates stack up in November’s ultimate showdown.

How the best drive-thru operations in the industry make the wheels go ’round.

Drive thru not working like it should? These tips should get it running smoothly in no time.

More brands are going public, but determining whether it’s time to jump on the IPO bandwagon can be a lengthy process.

Trustworthy employees let operators breath easy when they’re not in the store. Here’s how to make sure you’re hiring those people.

New initiative uses barcode labeling to fortify food safety and the supply chain.

Why not give guests even more latitude for lunch?

Customers who can put a face to your business will be inclined to come back.

Start-ups and established brands alike must balance their focus on their core brand, while also pushing the innovation envelope.

Boston-based concept hopes to take comfort-food staple across the U.S.

Balancing field visits with CEO-level responsibilities gives execs a better handle on brand performance and customer satisfaction.

Sandwich brand may have tongue-in-cheek references, but it’s got serious growth plans.

Philly’s Best franchisees explain what it takes to maintain a decades-long partnership while keeping business strong.