Jump to navigation
Emerging Restaurant Chains
The hummus at the heart of the Nanoosh menu is made fresh without preservatives every day in house from organic chickpeas imported from Turkey.
House of Bread Bakery Café
West Coast bread concept is expanding its franchising efforts after pushing through the low carb craze.
Add Hours to the Day
Peter “the Time Man” Turla lets you in on how to avoid time wasters and make the best use of your time at multiple locations.
San Francisco bread concept has grown to 13 units and $19 million in annual sales.
Chilorio’s Very Mexican
Founder Diego Cortes used his mother’s cooking inspiration for his Mexican concept.
The founders of Cheeseburger Bobby’s know consumers have a lot of choices, so they are always searching for ways to stand out from the crowd. The Build Your Own Burger Bar is one of those ways.
The healthier fast-food option offers a guilt-free version of a burger, shake, and fries.
Abbott’s Frozen Custard
New York–based frozen custard chain has been growing slowly since its founding in 1902, but the owners are now aiming for 5–10 store openings per year.
Probiotic-rich frozen yogurt, smoothies, and parfaits have Red Mango poised to grow fast, but founder Dan Kim won't stop until it's the preeminent frozen yogurt brand.
Only one Naked Pizza is open, but the New Orleans-based chain has plans for 1,000 in the next five years. See what they're all about.
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
Ovention Ovens Help Kitchens Go Ventless
Fatburger-Buffalo's Express Unit Opens in London
Clean Griddles More Efficiently With Scotch-Brite
Dickey's Training Videos Awarded Four Tellys
Dairy Queen Serves 'Jurassic World' Specials
Dickey's Wins Four Telly Awards
Sweetgreen Expands to West Coast
Mora Iced Creamery Launches Franchise Program
Moe's Opens 600th Store in Salt Lake City
Half of Consumers Are Concerned About Avian Flu
Ones to Watch