Jump to navigation
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 Reveals Asian Concept
Chipotle Mexican Grill unveiled additional details for its new restaurant concept slated to open this summer.
Chipotle Chooses Rokkan for Digital Campaign
Chipotle Mexican Grill has chosen Rokkan, a New York-based digital agency, for several digital marketing and brand awareness initiatives for 2011.
Chipotle as Good as Gold for the Next Four Months
Chipotle Mexican Grill began celebrating the 18th anniversary of its focus on using high-quality ingredients by wrapping its burritos in gold. Beginni...
The Surprise in Chipotle’s Test Kitchen
Nate Appleman was working at A16 in San Francisco when, one day in early September, a man named Phil Petrilli decided to introduce himself to the chef...
Results Are In for Chipotle
Chipotle Mexican Grill reported financial results for its fourth quarter and full year ending December 31, 2010, including a 24.5 percent revenue incr...
Starbucks Twice as Good as McDonald's in Media Impact
Media measurement technology firm General Sentiment released its newest brand analysis, the Fall 2010 Fast Food Industry Report.
Chipotle Wants to Be Scared—by Processed Foods
Through “Boorito 2010: The Horrors of Processed Food” program, Chipotle will donate up to $1 million to benefit
Jamie Oliver’s Food Revolution
Chipotle Wants Your Junk
Chain invites customers to forward on junk e-mails, committing $100,000 to school lunch program if it receives 1 million e-mails.
Chipotle Hits 1,000 Stores Milestone
Chipotle opened its 1,000th restaurant today in Flower Mound, Texas.
Chipotle Raises Bar with Naturally Raised Meats
Chipotle Mexican Grill continues to serve more naturally raised meat than any other national restaurant company.
Subscribe to QSR
Food & Beverage
Marc Halperin: Resident F&B Expert
Ingredients & Dayparts
Denise Lee Yohn: QSR’s Marketing Guru
In the Store
Women in Foodservice
Find a Supplier
Shake Shack Serves Up Dan Barber's Juice Pulp Burger
CKE Launches Annual Stars For Heroes Campaign
Delivery Turns Plane Delay Into Pizza Party
Mexican Fast Casual Miguel’s Jr. Stays True to Its Roots
Fatburger Adds New Burger and Shake For Summertime
Bowl of Heaven Partners with Fransmart to Drive Growth
Pieology Pizzeria Opens Second Fresno, California Store
Slapfish Focuses Growth in Southern California
Transport Foods Safely During Risky Summer Months
Eat'n Park Offers 99-Cent Kids' Meals For June
Ones to Watch