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Quick, with a Conscience
The conscious capitalism movement aims to change the world one company at a time—and quick-service operators are buying in.
Chef Q&A: Todd Downs
The executive chef at Trine University through Bon Appétit Management Company has some tricks up his sleeve when it comes to potatoes.
At Mother Nature’s Mercy
California’s historic drought is just one way the climate is pressuring the supply chain. But the foodservice industry is finding ways to live in better harmony with Mother Nature.
Diamonds in the Rough
If the Growth 40 is any indication, operators might want to include some smaller, less-known U.S. markets in their expansion plans.
Tale of Two Brands
McDonald’s used to own a majority stake in Chipotle. Now it might be losing its status as top industry influencer to Steve Ells & Co.
Who’s Directing the Conversation?
In today’s debates on health, wages, and other issues, parties outside the restaurant industry are trying to influence the national discussion.
Start to Finish: Matthew Corrin
Founder & CEO of Freshii
The House Ronald McDonald Built
As McDonald’s ramps up its corporate social responsibility efforts, it’s trying to figure out a way to put the 40-year-old Ronald McDonald House front and center.
Start to Finish: Bill Dunn
President & Chief Operating Officer of Auntie Anne’s
Start to Finish: Amit Kleinberger
CEO of Menchie's
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Halal Guys Grows Executive Team
Currito Brings Loyalty Program to Google Wallet
Dunkin' Partners With New Franchise Group in Minneapolis
Caribou Names Boelter Supplier of the Year
Pecanberry Salad LTO Returns to McAlister's For Spring
The Halal Guys Names New COO
Submit Your Brand for the QSR 50!
Seasonal Spring Salad From Saladworks
BUNN Wins Gold at 2015 Connected World Awards
Godfather's Opens Second Albuquerque Location
Ones to Watch