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Opportunities abound to innovate with novel, healthier oils and other “good” fats.
Chicken of the Z’s
How seafood could help chains win over a new generation of diners.
Does the raw food movement have anything to teach quick-serve concepts?
More Cluck for the Buck
A few ways to make utilitarian chicken fun again.
Break Out the Box
Introducing a few different takes on boxed take-away lunches.
A New Plan for Potatoes
In praise of the endlessly versatile, boundlessly appealing, and ever-comforting spud.
One Sweet Ride
Five dessert trends worth watching.
Taking liberties with familiar forms is the key to making noodles new again.
Learning from the Egg Cream
How to use chocolate to re-envision a classic beverage in a modern context.
Snacking is encroaching on traditional meal occasions. How should quick serves respond?
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Spin Neapolitan Pizza Opens in Four States in Six Months
Donatos Introduces All-Ohio Locally Sourced Pizza
La Madeleine Enters the Sunshine State
Church's Offers Chicken & Biscuit Bites at Great Value
Wienerschnitzel Raises Awareness for Bone Marrow Registry
Cousins Subs Launches Combos For a Cure Fundraiser
Mazzio's Combines Wings and Pizza in Three New Creations
Salata Joins No Kid Hungry in National Campaign
Extreme Pizza Among First to Adopt Integrated Revention System
64% of Consumers Increase Whole Grain Consumption
Ones to Watch