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Thinking Inside the Box
Prepared foods provide additional revenue, marketing for operators.
Potatoes offer versatility, variety across the menu.
Chef Q&A: Todd Downs
The executive chef at Trine University through Bon Appétit Management Company has some tricks up his sleeve when it comes to potatoes.
Chef Q&A: Doug McGohan
The corporate chef of Nestlé Professional talks about dessert trends in quick service.
Innovative desserts allow guests to indulge, experiment, and share.
Using Your Noodle
Pasta and other noodle dishes provide filling, value-added options.
Chef Q&A: Lorenzo Boni
The executive chef of Barilla America discusses noodle trends and what operators today need to know about noodle development.
Putting Some Pop in Soda
Operators play with technology, craft procedures to make stand-out soda.
No Hangover in Sight
Naysayers have doubts about alcohol service in limited-service settings, but many fast casuals are partying on.
Put to the Test
Panda Express parent company fuels innovation with fast-casual experiment.
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Food & Beverage
Marc Halperin: Resident F&B Expert
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Denise Lee Yohn: QSR’s Marketing Guru
In the Store
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The Viral Pretzel
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Subway Signs 5-Year Deal With Harbor Wholesale Foods
Tropical Smoothie Launches Summertime LTO Line
Chipotle Offers Mobile Ordering Through Apple Watch
Vegan Fare Finds Traction Among Millennials
ProStart Students Put to the Test in NRAEF Competition
Ones to Watch