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The Gold Standard
If you want to be like Chipotle—and everyone does—you just have to follow its recipe for success, which includes two main ingredients: its food and its people.
The Culinary Institute of America is a training ground for the world’s best chefs. And today more than ever, its influence is spreading to the entire foodservice world.
The Truth About Transparency
How to respond to consumers’ demands to know everything about your business.
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.
No Hangover in Sight
Naysayers have doubts about alcohol service in limited-service settings, but many fast casuals are partying on.
Anatomy of a Marketing Campaign
A breakdown of what makes a successful campaign, as seen through the lens of four quick-service marketing efforts.
Connecting the Dots
New technology allows quick serves to improve supply chain traceability.
Getting to the Meat of Marketing
Quick-serve brands adapt marketing strategies to highlight sustainable meat.
Pork’s versatility, cost effectiveness propel its addition to menus.
What Great Brands Do
Seven ways quick serves can elevate themselves from good to great.
Chipotle Debuts First National Ad (Watch it!)
During last night's Grammy award show, the biggest news occured during a commercial break.
Chipotle Plans Biggest Growth Yet in 2012
Chipotle Mexican Grill executives sounded an optimistic note for the coming year during the company's fourth-quarter earnings call, despite an anticip...
Politician to FDA: 'Get Head Out of Sand'
Congresswoman Louise Slaughter (NY-28), Ranking Member of the House Rules Committee, responded to the announcement by the FDA that it is withdrawing p...
USDA Risk Management Tool Aims for GAP
Agriculture Deputy Secretary Kathleen Merrigan, along with leaders from food and agriculture organizations, introduced today a free online tool to hel...
Chipotle CEO Gets Political, Calls for Clean Food
In a Congressional briefing on Capitol Hill today, Chipotle CEO Steve Ells called for an end to the overuse of antibiotics in American meats.
Pork it Over: the Meat Expands its Role on Menus
Leading restaurants are expanding the protein selection on their menus by offering more pork dishes, according to foodservice consultants Technomic.
Chipotle to Bring Food, Music, Art to Chicago in October
Chipotle Mexican Grill will host its first-ever festival celebrating food, music, and ideas on October 1 in Chicago’s Lincoln Park.
Chipotle Rewards Gold with Green
A four day-old baby, appropriately dubbed “Our Four Day Old Burrito,” was chosen as the winner of Chipotle Mexican Grill’s “Wrap What You Love” contes...
Exclusive First Peek! Fast-Casual Top 100
Last week QSR's in-house fast-casual expert, George Green, snagged the interview of the season with Darren Tristano, executive vice president at leadi...
Elite Chipotle Club Adds 200th Member
Chipotle Mexican Grill’s co-CEOs Steve Ells and Monty Moran announced the promotion of the company’s 200th Restaurateur, a position reserved for its m...
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Denise Lee Yohn: QSR’s Marketing Guru
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