May 23, 2013

Mary Avant

Food production systems like hydroponics help restaurants use more local goods.
Can Quick Serves Save the World?
May 2013

In the second of a two-part series on local sourcing, QSR examines how this process can change the face of limited service—and the food system as a whole.
Mad Greens CEO Marley Hodgson is committed to sourcing local ingredients.
Tricks of the Local Trade
April 2013

Incorporating local ingredients into your menu can set you apart from competitors. But first you should know what you’re buying into.
Quick service brands like Chick-fil-A have invested in college sports promotions
Get in the Game
March 2013

From increased visibility to intense customer loyalty, brands and franchisees are recognizing the perks that come with college sports partnerships.
The Global 30
February 2013

Now more than ever, quick-service executives are opening their eyes to the wealth of opportunity that lies beyond U.S. borders, realizing that abroad is where the growth is—and for good reason.

“Domestic is one country; international is every other country,” says Bob...

In the Navy Now
February 2013

When opportunity knocked, Pita Pit answered. The pita chain was recently approached by the Navy Exchange to deliver its healthy offerings to the Naval Station Norfolk in Norfolk, Virginia.

But because there were no brick-and-mortar spaces available on base, the Navy and Pita Pit...

Commodities in Crisis
January 2013

It was a dark day in September when Britain’s National Pig Association broke the news that pork products—including everyone’s favorite, bacon—would soon become a luxury because of dwindling pork supplies from the ongoing drought in the U.S.

National Franchising League?

The National Football League (NFL) season may be winding down—or just heating up for playoff-bound teams—but the NFL and the International Franchise Association (IFA) are gearing up for a whole new venture.

The duo is hosting an NFL Franchising Boot Camp April 26–29 at...

All Hail the Crew
December 2012

They open and close the store and keep it running in the time between. They cook and serve your food, operate your drive thru, and even empty the trash and clean the bathrooms.

But most importantly, your crewmembers are the ones who represent your brand to the customer, and they can...

The Ultimate Staff Reward

Any seasoned brand, operator, or human-resources expert will tell you that rewarding your employees can bring about a host of positive results, from improved employee morale to better customer service.

But pretzel chain Auntie Anne’s is taking employee incentives to a new level,...

A New Age for Women
November 2012

This is not the 1950s. Women aren’t confined to the home, cooking, cleaning, and caring for the kids (unless they want to, of course), nor can they only find work as secretaries in a male-dominated corporate world. No, today, women have power: They can balance work and family life; they...

The Fight for America
October 2012

With gloves off and the days ticking down to November 6, the two contenders for the most powerful position in the world—reigning President Barack Obama in one corner and challenger Mitt Romney in the other—are prepped and ready to compete in the battle of a lifetime.

History in the Making
September 2012

From upstart chains like Garbanzo Mediterranean Grill to regional stalwarts like Krystal, quick-serve brands across the U.S. are celebrating important milestones this year. Find out how these brands built themselves for long-term success.

Special Preview: Dine America
May 2012

Dine America is a networking conference that all restaurant and foodservice leaders should attend.

It is not a trade show or other run-of-the-mill conference. Dine America has garnered a...

340 Years of History
September 2011

Jake’s may be the youngest brand on our anniversary list this year, but its mindset is decidedly old school.

The Contenders
August 2011

Brands No. 51-65 are fast-rising quick-service and fast-casual companies that just missed the QSR 50.

Moe’s On a Mission
August 2011

Looking at the expansion, renovation, and innovation at Moe’s Southwest Grill over the past year, it’s safe to say that this burrito-based concept is on a mission—a food mission, that is.

“I took the position as a leader of the brand, and I was not going to talk...

Top 10 Taxes and Fees
July 2011

Tax season may be over, but that doesn’t mean it’s time to put taxes and fees out of your head altogether. Since you can’t run a business without them, it’s better to arm yourself with knowledge and know exactly what you’re dealing with. Here, QSR breaks down...

In the Crosshairs: Kids’ Marketing

Congress is encouraging the foodservice industry to self-regulate its marketing to kids, asking the Federal Trade Commission (FTC)—along with the Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA), and the Department of Agriculture—to create a...

Making the Most of NRA 2011
May 2011

Come May 21–24, you'll be joining industry professionals from all 50 states and more than 100 countries, testing products from more than 1,800 exhibitors, and discovering everything you could possibly need to know at more than 70 free education sessions.

The best part? The...

Battling Back Against Winter

Since mid-December, seven major snow storms have hit states all over the U.S., from the Northeast to the West Coast and everywhere in between.

This bleak weather “has literally dimmed the bulb on the restaurant business pretty much across the board,” says David Crane, CEO of...