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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 Seeks LEED Certification
An on-site wind turbine will provide 10 percent of the power at Chipotle's Gurnee, Illinois, restaurant.
Chipotle Feeling Tight Economy
The company announced slowing sales expectations for its third quarter, which officially ends September 30.
Best Customer Service Winners Announced
Corporate Research International lists Chipotle, Subway, and Sonic as having high brand image and customer perception.
Steve Ells Named to The Land Institute BOD
The Land Institute is a nonprofit research and education organization dedicated to addressing sustainable agriculture issues.
Chipotle Serves Naturally Raised Beef in Minnesota
All of Chipotle’s naturally raised beef, pork, and chicken comes from animals that are humanely raised, never given antibiotics or added hormones, and fed a pure vegetarian diet.
Chipotle Commits to Serving More Than 50 Million Pounds of Naturally Raised Meat in 2008
Chipotle will increase servings of naturally raised meat by 40 percent over last year.
Chipotle Eliminates Hormones from Menu
Chipotle is the first national restaurant chain to eliminate rBGH entirely from items on its menu.
Chipotle Adds to Board of Directors
Neil Flanzraich will serve on the board as the company concentrates on its Food With Integrity initiative.
Chipotle's Q4 Results Beat Expectations
Chipotle's net income rises to $10.8 million...
Chipotle to Sell Calendars in Stores
Chipotle introduces calendars for $5 each to benefit The Land Institute and the Leopold Center for Sustainable Agriculture.
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Marc Halperin: Resident F&B Expert
Ingredients & Dayparts
Denise Lee Yohn: QSR’s Marketing Guru
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