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Yogurt provides operators with versatility in multiple dayparts.
Kick It Up a Notch
Hot, spicy menu items gaining popularity among diners.
Breaking with Tradition
Operators continue to add and expand non-pastry morning menu offerings.
Farewell, French Fry
New fried sides give customers a wider variety of options to go with their entrée.
It’s not just vegetarians who are choosing non-meat menu items.
Baked goods are taking breakfast menus to the next level.
Baked sweets are moving out of the post-dinner shadows and into new dayparts.
Something’s Cooking at Arby’s
Initiative generates new menu ideas with help from employees.
Flavors of the World
Pizza and ethnic cuisines lend themselves to customer-created entrées.
Built by Design
American fare is a natural for build-your-own brands.
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Food & Beverage
Marc Halperin: Resident F&B Expert
Ingredients & Dayparts
Denise Lee Yohn: QSR’s Marketing Guru
In the Store
Women in Foodservice
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Moe's Serves Up LTO Sriracha Nachos
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Mama Fu's Adds Marketing Executive to Board
Fuzzy's Taco Shop to Open 20-Plus Units in Florida
Shake Shack Serves Burger Made of Food Waste
'Tebowing' Pretzel Proceeds Go to Charities
Dunkin Announces Partnership With America's Got Talent
Meet Qdoba's Spicy Tequila Mango Smothered Burrito
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Quick Serves Join Eat (RED) Drink (RED) Campaign
Ones to Watch