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Chef Q&A: Amy Alarcon
Popeyes' vice president of culinary innovation talks about the process of developing new chicken menu items.
Bird is the Word
Long an American staple, fried chicken today is getting more creative.
Not the Same Old Thing
Legacy quick-serve concepts blend the old with the new to revitalize their brand.
The Writing on the Wall
Experts share their advice on making the most of drive-thru menu strategies.
Start to Finish: Cheryl Bachelder
CEO of Popeyes Louisiana Kitchen
Kick It Up a Notch
Hot, spicy menu items gaining popularity among diners.
The Women of Foodservice
Today’s top female executives share the five best lessons they’ve learned throughout their careers.
Poultry Goes Premium
With sophisticated menu items, upgraded interiors, and a laser focus on the customer experience, the chicken segment is moving upmarket.
R&D Finds Its Feminine Side
Women bring fresh ideas and perspectives to menu development.
Commodities in Crisis
Last year’s historic drought is placing lasting pressures on operators as commodity prices jump.
IFA Board Appoints Four New Professionals
Four leading franchise professionals have been newly elected to the International Franchise Association Board of Directors and will assume their posit...
Fast Food Still Gets the Love on Social Media
Despite the negative headlines that the fast food industry tends to generate, a new report shows that the vast majority of opinions about the industry...
Go Where the Customers Go: Popeyes Unveils Mobile Site
Popeyes Louisiana Kitchen launched a mobile-optimized site to help customers explore its menu on their smartphones and more easily find Popeyes locati...
NRAEF ProStart Training Program Crosses $2 Million
The National Restaurant Association Educational Foundation (NRAEF) announced today that it has passed the two-thirds point in its 2011 fundraising goa...
It's OK to Play with Popeyes' New LTO
Popeyes Louisiana Kitchen, a division of AFC Enterprises Inc., brings “play with your food” fun to mealtime with its all-new Rip’n Chick’n—tenders cut...
Popeyes Fires Up in July
Popeyes Louisiana Kitchen is firing up taste buds with a patriotic favorite, Firecracker Shrimp, available June 27 through July 24.
Popeyes Strips Down
Popeyes Louisiana Kitchen, a division of AFCEnterprises, announced the launch of its Louisiana Leaux (pronounced “low”) program of better-for-you menu...
Popeyes Turns Wicked This Summer
Popeyes Louisiana Kitchen, a division of AFC Enterprises, spices up the month of June and brings back fan-coveted Wicked Chicken.
Popeyes Partners with ProStart Program
Popeyes Louisiana Kitchen announced its philanthropic arm, The Popeyes Foundation, Inc., and its franchisees will partner with the National Restaurant...
Popeyes' Sailormen Has an Appetite--For a Cure
Sailormen Inc., Popeyes Louisiana Kitchen’s largest franchise in the U.S., continues to shine as champion for families living with progressive muscle ...
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Marc Halperin: Resident F&B Expert
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NRA Says NLRB Decision Will Have "Dire Consequences"
Cheeseburger Bobby's to Raise Funds for Nonprofit
Georgia Native Opens Newest Uncle Maddio's
The Halal Guys Opens 1st Franchised Unit in Chi-Town
Crushed Red Inks Deal for 3 New Restaurants
NLRB Eases Unionization, Redefines Joint Employment
Kerry Publishes Educational Article on Coffee Trends
The Fight For Fall Begins
More Than Half of Perdue's Chicken Has No Antibiotics
Dunkin' Partners with Hershey on New Reese's LTO
Ones to Watch