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Is Healthy Food Really Profitable?
Customers are demanding healthier menu options, but operators are still struggling to figure out the effect it will have on their bottom line.
Are Smaller Portions Answer to Health Debate?
Smaller portion sizes at quick serves might seem like a good way to accommodate guests’ health consciousness, but experts say there are better ways.
Are You Just Listening to the Vocal Minority?
The noise made by the vocal majority sometimes drowns out what your customers are telling you they really want.
CEOs Turn Eye to Employees' Health
As quick-serve operators address the demand for healthier food choices, their CEOs are turning the health spotlight on their own employees.
A (Red) Hot Ingredient
Tart cherries give operators an easy access to super-fruit foods.
Time to Move
Michelle Obama’s “Let’s Move!” campaign is one year old, but the quick-service industry’s role is still largely undefined. That’s set to change.
The New Kids’ Meals
Everyone from mom and dad to the White House is watching what kids eat these days. Here are the trends that will be shaping your kids' menus.
A Super-Sized Dilemma
Fast food customers love big portion sizes, but with nutrition and obesity under more public scrutiny, quick serves are left to decide whether to listen to their customers or to their critics.
The Relationship Between Fast Food Prices and Health
Barry Popkin talks to
in an exclusive interview about his research that found a correlation between fast food prices and customer health.
Local vs. Organic
Local and organic ingredients each present viable “green” opportunities for quick serves. But which is more realistic?
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